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Ingredients

6 pc MONTEREY PORKCHOPS, cut into 1 inch thickness
BRINE:
1/3 cup iodized rock salt
1/4 cup honey
1 tbsp dried rosemary
4 cloves garlic, crushed
1/2 tsp black peppercorns
6 cups water

Procedure

  1. Place all brine ingredients in a medium sized stockpot. Boil over medium heat for 5 minutes. Set aside.
  2. Place pork chops into the brine and marinate overnight covered inside the chiller.
  3. Preheat griller to medium heat. Drain pork chops from brine then rinse in cold water and pat dry.
  4. Grill for 15-20 minutes on each side or until fully cooked.

 

Makes 4 to 6 servings.


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