How to Dry-Brine Pork Chops
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:
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Ingredients for - How to Dry-Brine Pork Chops

1. Large center-cut bone-in pork chops - 4
2. Kosher salt - 2 tablespoons
3. Freshly ground black pepper - 1 teaspoon
4. Cayenne pepper - ¼ teaspoon
5. Vegetable oil for grilling - ¼ teaspoon

How to cook deliciously - How to Dry-Brine Pork Chops

1. Stage

Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.

2. Stage

Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.

3. Stage

Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes. Chef John

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