The challenge if you dare to accept it, to cook a pork chop that isn’t tough and dry. It really isn’t that hard to do when you brine first. Pork loves to be brined. It changes the molecular structure of the meat to make if very tender and very juice. Check out these recipes for info on brining pork tenderloin. Now back to the chops. I like to buy boneless chops just because they are bit leaner and well easier to eat. While the brine will impart flavor we will need a bolder statement to wake these up so I enlisted jalapeno pepper jelly and balsamic glazes. Sorry, no apple sauce here.

INGREDIENTS:

For the chops & brine

• 4 boneless pork chops
• 1 cup orange juice
• 1 cup vegetable stock
• 1/2 cup kosher salt
• 1 teaspoons whole black peppercorns
• 2 bay leaves
• 3 cups water

For the pepper jelly glaze

• 1/2 cup jalapeno pepper jelly
• 2 tablespoons soy sauce

For the  balsamic glaze

• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar

PREPARATION:

You have probably figured out how this works but here we go. Mix the brine ingredients in a bowl and submerge the chops into the brine and refrigerate overnight. To make the glazes simply heat the ingredients in separate saucepans until glaze like. Preheat grill to medium high heat and grill the chops about 5 minutes per side or until just done. Or about 150°F internal temperature. Don’t over cook them! Even though the brine is here to help you can still turn them into hockey pucks.  Plate by drizzling the sauces over the chops along with extra for dipping.

Serves 4

Heat Factor