The pork chop, a classic American slice of pig. Today I am taking that slice and giving it some serious heat via my grill pan. This recipe begins with a brine. The brine is basically the same one that Alton Brown used on an episode of Good Eats to make a slow cooked pork dish. It is also the same brine I use when making a pork loin roast.
Ingredients for the Brine
2 cups vegetable broth
1/4 cup kosher salt
1/2 cup light brown sugar
2 tablespoons whole black peppercorns
Combine all the ingredients into a saucepan over high heat. Cook until the salt and sugar are dissolved. Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside. The amount of liquid should be enough for 4-5 average size pork chops. Increase the brine if you are doing more chops than that.
Now take your chops and place them in a gallon sized plastic bag and dump the brine into the bag. Seal the bag well, place it in a container just in case the bag leaks, and place it into the refrigerator for 2 hours.
When you are ready to cook, either head to the grill or if you don’t have one or it is winter (which are both true for me), then pull out a cast iron grill pan. I love the cast iron that the company Lodge makes. My instructions from here on will be for cooking with the grill pan. Spray some oil on your grill pan just to make sure we don’t have any sticking and turn the heat up to medium high. In about 5 minutes when the pan is nice and hot, add your pork chops, making sure to only fit on what you can without any of them touching. Cook times will vary, but I cook mine about 6-7 minutes per side. You can use a instant read thermometer to see if the pork is done. You are looking for at least 160 degrees. Since you brined your pork before hand if you go beyond that temperature it won’t be as dry as it you don’t brine them. This is why I always brine my pork. And also to add flavor.
Add some freshly ground pepper or some coarse set salt and enjoy! Broccoli and fried apples make two nice side dishes for this meal.