Another fast/easy pork marinade

Thanks to Alton Brown for this recipe cuz it is damn good. I like the idea of pork but it inevitably ends up dry. Not these!

I served them at a Fall dinner party with an arugula, pomegranate and persimmon salad, plus roasted cauliflower drizzled with Calabrian chili oil. For a Summer BBQ, I'd pair them with fresh corn-on-the-cob, a kale salad (uh this will be the next several posts...my obsession with kale salads) and maybe some heirloom tomatoes and really good Burrata. 

Be sure to rinse them well (like rub them under running water) if you don’t want the salty-crustyness when it’s been BBQ’d – I think that’s the best part but it can be intense. 

I also halve the recipe when it’s for just the three of us – I can fit five or so chops in a half recipe of brine.

Easy Pork Chop brine

Thick loin-end pork chops  (or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube

Heat the vinegar in a microwave-proof glass container (I use a Pyrex measuring cup) until very hot, not boiling

Measure the salt, brown sugar, peppercorns and mustard powder into whatever container you will brine in. I use a deep plastic container with a tight lid, or a 9x13 glass dish if you are doing a lot of chops.

Add in the HOT vinegar and swirl to dissolve the sugar and salt completely.

Let the mixture stand for 20 minutes at room temperature to develop flavor.

Add in the ice cubes and shake to melt most of the ice.

Add in the pork chops, making certain that the meat is completely covered with the brine.

Cover with lid and refrigerate for 2 hours (real recipe says NO MORE than 2 hours! But I think you could go 30 mins longer for thick cut chops **BUT** you need to rinse them well or the outside will be VERY VERY SALTY.)

Rinse the pork WELL under cold water before cooking.

Cook as desired. I usually go 4 minutes each side and then let them rest for awhile.