Grilled Pork Chops

Have you ever thought of brining meat? This technique is especially good for meats that tend to dry out, like pork chops, chicken breast or turkey. Brining in liquid seasons the meat from the inside out and since the meat absorbs a bit of that liquid, it remains moist when it cooks. It is a game changer when it comes to cooking things that otherwise would be tough and dry.

It is very simple to make a brine, but there are three things that are extremely important: first, make sure the salt is completely dissolved in the water; second, the brine has to be completely cold before adding the protein to it – otherwise meat will spoil; and third, make sure the meat is submerged in the brine (adjust the quantity of brine according to the quantity of meat you are brining). Refrigerate, covered, for 2-4 hours, depending on the size of the meat – for smaller pieces, the longer you brine, the saltier they become, so be mindful of that (turkey is better in an 8-hour brine),

You can flavour the brine depending on how you will be cooking the meat, so you can add slivered garlic or ginger, peppercorns, cloves or juniper berries, herbs like bay leaves, rosemary or thyme and lime or lemon rind. If you want to add a bit of sweetness, you can add 1-3 Tbsp sugar (white or brown) to the brine. Brine can be made one day before you are going to use it.

How to make the brine: Bring 2 cups water to a gentle simmer and add 2 Tbsp table salt (or 4 Tbsp kosher salt). Stir to dissolve salt, add 2 cups cold water and let cool completely.

Once brine is cold, place it in a container large enough to hold the brine and meat. Add 1 tsp black peppercorns, 2 sprigs rosemary and rind of 1 lemon (use a vegetable peeler for this).

Cover and refrigerate for 2 – 4 hours. When ready to cook, remove meat from brine and pat dry using paper towels. Season VERY lightly before cooking, as it has already been seasoned in the brine.