How to make the best pork chops:
I’ll admit that I’ve never been the best pork chop maker. But I’ve learned over the years how to make the best pork chops. Whether you are baking them or grilling them, the best pork chops begin with brining. Brining them in a salt/sugar liquid for a number of hours before cooking them ensures that you’re going to get some very juicy pork chops. That brining time gives the chops a chance to absorb and retain a good amount of liquid. That moisture is super helpful during the cooking process, and you won’t end up with dry chops! This recipe for Grilled Pork Chops with Tropical Salsa begins with the brining process.
How do you brine pork chops?
The best method for brining pork chops is to add sugar and salt to some water in a pan (see recipe for specifics). You’ll boil those together until all is dissolved, and let it cool down a bit. Then you’ll add that mixture to a large zip baggie with some more water and a few herbs. The chops get added to the bag, the bag is sealed up, and you place the brining bag of chops in the refrigerator for at least 8 hours and up to 24 hours. It’s that simple!
While the chops are brining, you can go ahead and make the tropical salsa. It’s composed of pineapple, tomato, kiwi, red onion, fresh basil and a simple vinaigrette. Once your chops have gone through the brining process, you’ll discard the brine, pat the chops dry and place them on a hot grill. Just a quick grilling about 4 minutes per side, and your chops are ready to serve with some of that tropical salsa. Doesn’t it all sound refreshing and perfect? It’s a great recipe for summer grilling season!
If you’re looking for more summer grilling recipes, you might also enjoy my Grilled Mahi Mahi with Grilled Pineapple Salsa or these Teriyaki Burgers with Grilled Pineapple. Grilled Cauliflower Steaks and Grilled Portobello Mushrooms are good choices for the grill too!
