Grilled Raspberry Chipotle 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)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
½ cup
Kowalski's Raspberry Chipotle Pork Chops
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. Seal bags; let stand at room temperature for at least 20 min. (up to 60 min.) or refrigerate bags 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 salt and pepper.
- Grill chops on preheated grill 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, with the bone facing the hottest part of the grill, just until slightly pink in the 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 or brush hot chops with sauce to coat; serve immediately with extra sauce on the side for dipping.
