Juicy Grilled Pork Chops Food

JUICY GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine water, salt and sugar. Cook and stir over medium heat until salt and sugar are dissolved.
• Remove from heat and stir in ice water to bring brine to room temperature. Place pork chops in a large, zip-top plastic bag. Pour the brine over the chops and seal the bag, pressing out as much air as possible. Place in a large baking dish and refrigerate for 8-12 hours.
• Remove chops from brine; discard brine. Rinse pork chops and pat dry. Brush pork chops with oil
• In a small bowl, combine paprika, garlic powder, onion powder, cumin, ground mustard, pepper, chili powder and grown sugar. Rub over pork chops. Let chops stand at room temperature for 20-30 minutes.
• Preheat grill for medium heat. Grill chops, covered, for about 4-6 minutes per side, or until a thermometer inserted in the center reads 145 degrees. Let stand 5 minutes before serving.

JUICY GRILLED PORK CHOPS

Steps:

• Preheat your grill to medium-high. If you have a BBQ Mat, use it as it will help keep your BBQ clean.

JUICY GRILLED PORK CHOPS RECIPE

Steps:

• Pat the pork chops dry with a paper towel.
• In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
• Rub the marinade evenly all over the sides of the pork chops and place them in a bowl covered with plastic wrap. Allow them to marinate for at least an hour in the refrigerator.
• Grill the pork chops on high for about 5 minutes on each side (the cooking time will depend on the thickness of the pork chops). They are fully cooked when the internal temperature reaches 145°F on an instant-read thermometer.*
• Allow the pork chops to rest for 10 minutes before serving them, bringing them to 145°F.

VERY TENDER & JUICY GRILLED PORK CHOPS

Steps:

• Place pork chops in a large resealable plastic bag or large bowl.
• Add onion, garlic, and sprinkle with pepper.
• Combine water, salt, and sugar in another large bowl.
• Stir well to dissolve sugar and salt.
• Pour salt/sugar brine over the chops.
• Seal and make sure all the meat is submerged.
• Refridgerate 6-12 hours.
• Remove the chops from the brine and discard the brine.
• Pat the chops dry from the brine and drizzle with a little oil before grilling.
• Grill over medium-high heat about 8 min per side.
• Let chops rest 5 min before serving.
• To make zesty orange sauce:.
• Combine orange juice, horseradish, and brown sugar in a small saucepan. Bring to a boil.
• Reduce heat and simmer a few minutes until reduced and slightly thickened.
• Stir in the mustard and the butter.
• Serve with grilled chops or pork tenderloin.