I wrote this post as part of my participation in a blog tour on behalf of Johnson & Johnson Consumer Inc. McNeil Consumer Healthcare Division, the makers of PEPCID®. I received compensation to thank me for taking the time to participate. However, all opinions expressed are my own.
Brown Sugar Brined Grilled Pork Chops, bone-in chops are left to brine for 24 hours, then grilled and devoured!
Hi, all! Do you have times when you really want to make something super special for your family but you are hesitant to make it because there is fear of heartburn? I know I have, I have gone out of my way to pick foods that are less spicy, or doesn’t include ingredients that, where we might enjoy them I just KNOW that night my chest will be on fire!
Well, I have a little sneaky solution in store just for that! Have your spicy foods and fear not!
Today I have a super fun recipe that seems complicated but it’s farrrrrr from it!
The technique of brining meat is something done a lot in restaurants and kitchens all over! But, if you are just starting out cooking or don’t often stray from your comfort zone it can seem a little intimidating. I love to try new techniques to dazzle my family around the dinner table. It’s fun to experiment and get their critiques while enjoying family time.
All brining is, is making a base solution of water, sugar and salt. Placing meat in it, in this case bone-in pork chops and allowing it to sit in the liquid for a period of time. The results are astounding, extremely seasoned and flavorful meat that is super tender! Even if you accidentally over cook these pork chops on the grill, the process of brining them just locks in the moisture and they don’t dry out as easily.
This recipe, along with the rice was inspired by Chef Isaac Toups’ recipe from the 100coursedinner.com
At the dinner Chef Toups made a brine for double-cut pork chops, I decided to do a traditional bone-in chop to make it easier to find in your local grocery store. But, it does look amazing!!
Along with 100 courses… you can bet that for many that pesky heartburn will arise. There is just something about pork, or maybe the spiciness in sausage that always gets me. PEPCID® to the rescue!
4-5 days out of the week I really try to have a great home cooked meal on the table for us. Sure, it is just the two of us but we still love connecting over a meal as we wind down each day. Sometimes it might just be some leftovers from the night before or a well thought out dinner like today’s post. As long as we are together, sharing a meal is what matters most to us.
- 1-quart water
- ½ cup brown sugar
- ½ cup kosher salt
- 1 bay leaf
- 6 cups ice
- 4 each bone-in pork chops 1- ½ inches thick
- 2 scallions, thinly sliced for garnish (optional)
- Place first four ingredients in a large pot on high heat. Heat until sugar and salt is dissolved. Take off the stove and add in the ice. Liquid should no longer be hot, but cool to the touch. Add pork chops to the liquid, cover and allow to sit in the refrigerator for no longer than 24 hours.
- Before ready to grill, take chops out of liquid and pat dry with paper towels. Season with fresh cracked black pepper. Grill over medium heat until desired doneness. Garnish with scallions, optional
It may take a little prepping and a lot of waiting but wow, the taste is just unbelievable, so worth it!
Don’t forget to have that PEPCID® ready just in case! Remember to check out Chef Isaac Toups’ amazing 100-course dinner at 100coursedinner.com !
Seize the day and your palette! Don’t be hesitant anymore; live a little and enjoy your favorite foods or even experiment in some new flavors. With PEPCID® by your side, you can take on any meal without the fear of heartburn!
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