BBQ Grilled Pork Chops
Ingredients
2 cups
water, very cold, divided
1 tbsp.
salt
1 tbsp.
sugar
4
(1" thick) Kowalski's Naturally Raised Bone-In Pork Chops (about 2 lbs. total)
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
Kowalski's Signature BBQ Sauce
Directions
- Microwave ½ cup water with salt and sugar until water is very hot but not boiling; stir until water is clear and solids are dissolved.
- In a large spouted measuring glass, combine hot water with remaining cold water; set brine aside.
- Make 1-2 cuts in the fat around the edge of each pork chop to prevent curling during grilling.
- Put 2 chops in each of 2 large zipper-closure food storage bags; pour ½ of the brine into each bag and refrigerate for 1-6 hrs.
- Remove chops from brine; discard brine and bags. Bring chops to room temperature (about 30 min.).
- Preheat grill to high heat; clean grill grates.
- Dry chops with paper towels; season with pepper.
- Grill chops over direct heat until dark grill marks form and meat releases easily from grill grates; flip chops, move away from direct heat and continue grilling on opposite side just until slightly pink in center and meat reaches an internal temperature of 140° (10-14 min. total).
- Remove chops from heat; tent loosely with foil and let rest for 10 min. (internal temperature should increase to 145° as chops rest).
- Toss hot chops with sauce to coat; serve immediately with extra sauce on the side for dipping.
