When we decided yesterday morning to grill pork chops for dinner, I immediately looked for a brine recipe especially designed for chops that were going to be cooked on a grill. Made sense at the time and now that we dined on perfect chops last evening, it makes even more sense. Because these were the best pork chops to ever come off our grill.

Now I know a lot had to due with the chops themselves. Because unbeknownst to me, I had lucked out the day I went to our local QFC for meat. Not only was I fortunate to pick out chops from a Berkshire pig (read all about these darlings below), but they were on sale that day. So, ultra-thick, bone in chops that were usually $12.99 a pound, were reduced to $5.99 a pound. So, instead of spending $23.38, I only had to fork over $10.78 for 1.80 pounds of pure deliciousness. So, bottom line, the quality of the pork chops had a lot to do with what came off our grill. But the brine put the entire dining experience over the top.

I found this simple recipe on the shutterandmint.com site, and I will never use another brine recipe for grilled pork chops again. The flavor was subtle, but very tasty. And the brine had been a snap to put together. No fancy ingredients. Just basic items I always have on hand.

So, if you too love a great pork chop, thick chops from a Berkshire pig and this brine recipe are a winning combination.

Well, it’s hot today. So, we are staying in our nice, air-conditioned home and letting the world drift by as it is wont to do. Nothing would be gained from either one of us suffering from a heat stroke or allowing ourselves to be terribly burned by working in the sun. So, being a bit idle is the wiser choice for us today. That being said, it’s probably time for me to start prepping for dinner. Mr. C. has a rehearsal tonight, so dinner has to be on the table by 5:30. And since I am preparing 2 new recipes for tonight’s repast, it will take me a little longer than say, slamming a slice of bologna between to pieces of bread, to get myself organized and dinner on the table in a timely manner.

So, wish me luck with my two new culinary experiments. If they work, you will be seeing them in print within the next couple of days.

As always, peace and love to all. And do try to find Berkshire pork. I promise it will be well worth your effort and expense.  

And sorry about no picture. I will add one next time I make these chops.

1 c. cold water

3 T. apple cider vinegar 

¼ c. brown sugar 

¼ c. coarse sea salt (preferably not iodized)

coarsely ground black pepper 

3 garlic cloves, thickly sliced 

1-2 fresh thyme sprigs or ½ tsp. dry thyme

2 very thick (over an inch) pork chops (from a Berkshire pig*, if possible)

In a large bowl, whisk together the cold water, vinegar, brown sugar, coarse sea salt, pepper, garlic, and thyme. Place the pork chops in a gallon size freezer bag and pour in the brine. Place bag in the refrigerator for at least 20 minutes or up to 12 hours. (I brined mine for 6 hours and that was about perfect.)

When you’re ready to grill the chops, take them out of the brine (don’t rinse them!) and pat them dry. Discard the brine. BBQ until the internal temperature of each chop reaches 145-degrees.

Remove from grill and let rest for about 4 minutes before serving.

Hint from Mr. C: turn the chops every 2 minutes and remove them from the grill when you take their temperature. He cooked our chops for a total of 7 minutes on about a 425-degree heat.

*Berkshire pork looks and tastes like no other pork meat. Unlike commodity pork or “The Other White Meat”, Berkshire pork is visibly different. It has a darker, richer color with an abundance of intramuscular marbling, comparing it favorably to prime beef. The flavor is distinctive with an unparalleled tenderness for pork. It is thought by many to be the Kobe beef of pork.

I found the pork chops we enjoyed last evening at the meat counter in the Stanwood QFC. The pork chops were labeled “Berkshire free range prime pork rib chops bone in”. And they were cut almost 1½ inches thick. Perfect for the grill.

I would definitely recommend you give Berkshire pork a try.