I have found that using a brine for pork adds a considerable amount of flavor to the chop and keeps it nice and moist inside. Brines are very simple to make - and there are a bunch of other flavors you can add to this brine.
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Ingredients
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon whole coriander seed
1 tablespoon Juniper berries
1 tablespoon mustard powder
1 teaspoon celery seed
2 cups cider vinegar, heated
1 cup ice cubes (one tray)
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Cooking Directions
In a plastic container put the salt, sugar, peppercorns, coriander, juniper berries, celery seed and mustard powder. Add the hot vinegar. Mix continuously to dissolve sugar and salt in the vinegar. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and stir melt the ice (and finish the dissolving of the sugar / salt). Add chops and cover with brine. Refrigerate for at least 2 hours, turning at least once.
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Cooking Notes
You can add other ingredients to the brine. Adding small amounts of other flavors that work together will add a depth of flavor to this mixture.
I like to turn these at least once while marinating so that one side doesn't get more saturated than the other (since they tend to float). Additionally, I sometimes use small bowls as weights to keep the chops mostly submerged (and rest some chops on top of others, turning periodically).
I can't wait to get back to Tampa and try this on the barbecue grill.
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Gather the dry ingredients
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Add ingredients to bowl
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Add the hot vinegar and stir several times
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Add Pork to the brine - cover and put in the fridge. I baked these at 375 for 30 minutes.
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