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  • Writer's pictureMichael Laxer

Pork chop brine for the BBQ

Today we are going to look at brining pork chops for the charcoal BBQ. The simple and easy step of brining chops prior to cooking both adds flavour and will ensure very moist meat when done. It so vastly improves outcomes with pork chops that most folks will never go back once they have tried it.

To begin you want to place 3-4 unseasoned chops (bone-in or out) in a large bowl. You will then cover them in your brine.

Brine Ingredients:


1/3 cup kosher salt

2 tablespoons apple cider vinegar

1 tablespoon peppercorns

4-6 cloves crushed garlic

1 tablespoon garlic powder

1 tablespoon caraway seeds

1 tablespoon hot pepper flakes

1 tablespoon hot sauce (I used Yucatan Sunshine Habanero Pepper Sauce but you can use whatever you want) (Optional)

Toss the chops in the brine ingredients adding just enough water to cover them. If you are doing more or less chops adjust accordingly. We did 7 chops and split them between 2 bowls both using the full brine as shown above.

Let the chops sit refrigerated in the brine for 2-3 hours (not more) if possible taking them out to sit at room temperature for the last 30 minutes at room temperature before cooking. Otherwise if you are pressed for time let them sit at room temperature covered for 30-60 minutes.

Prepare your charcoal grill.

Just before cooking remove the chops from the brine and place them on a plate to be seasoned. Discard the brine.

Season the chops as you like them seasoned. Garlic powder, pepper and sea salt works. Here we used Montreal Chicken Spice which I find works really well on pork.

Cook the chops to your liking over the charcoal, usually around 5-6 minutes a side for regular sized cuts.

This brine will produce very, very moist chops bursting with flavour every time.


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