Saturday, September 18, 2010

Weekend Cook: Saucy Grilled Pork Chops

It's the last package of skinny-cut pork chops until next May, and I wanted them all BBQee.

I brined these for 4 -6 hours. (1 TB salt and 1 TB sugar dissolved in 1/2 cup of cold water, plus one cup of ice.)

Straight on to a medium-low grill for 3-4 minutes a side.

After the flip, they were sauced - no worries about burning, the fire isn't hot enough.  Couple of turns and more saucing later:

After the glaze had started to caramelize, I removed them and let them rest, covered, for 10 minutes on the counter.

As you can see from the test piece I removed (cook's privilege), they are done.  Very moist and delicious paired with smashed potatoes and steamed green beans from market.