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.
Pat pork chops dry.
In small bowl, combine olive oil, mustard, rosemary, salt and pepper.
Brush onto both sides of pork chops.
Oil grill grates. Grill pork over medium high heat for 1-2 minutes per side, then transfer to indirect heat, brush with barbecue sauce, and continue to cook, turning once, until internal temperature reaches 160°F, 4-6 minutes per side.
Let meat rest 5 minutes before serving.
4pork chops, 3/4” thick (we love rib end chops)
3 TbspFarm Boy™ Extra Virgin Olive Oil (1 L)
4 TbspFarm Boy™ Dijon Mustard (225 ml)
1/4 tspsaltto taste
1/4 tspblack pepperto taste
1/3 cupFarm Boy™ Honey, Garlic ‘n Heat Barbecue Sauce