I don’t usually do too many pork chops for the reason that I find the white meat in pork to come out dry. This time I used a brine / marinade that I made and it really worked. I was really surprised at how juicy the meat was. The white meat had more flavor than any other time that I had barbecued before. This would really work great for: pork blade steaks, pork ribs, boneless pork ribs (Country style ribs). Really, any kind of pork.
Here is the recipe for the brine / marinade:
** One qt. of your favorite apple juice.
** 1/3 cup of sea-salt
** 1 tsp. fresh ground pepper
** 1 tbs. garlic powder or fresh garlic.
** 2 tsp. of your favorite seasoning. I used half Mrs. Dash and half Johnny’s.
** 1/3 cup of brown sugar.
** 1 tbs of balsamic vinegar. ( you could also use apple cider vinegar )
Heat all the ingredients in a pot and mix well. Bring to a light boil for five minutes and let cool in the refrigerator.
Here is the important part:
Place your pork in a large casserole dish so they all have room to lay flat. Every half hour or so turn the meat and poke really well with a fork or meat fork. It is important that you do this every half hour or so and this really helps the meat to absorb the brine.
When you have the desired soak time 2-4 hours, it’s ready for the grill. Using the of-sett grilling method, place the meat directly over the coals for about one minute then, give them a quarter turn for another minute. Flip the chops and repeat. Once you have done this, move the meat to the “cool” side of the grill and spread your favorite BBQ sauce on both sides. Put the lid on and cook for about half hour on low temp.
There you have it! Try this and you will be happy you did.