Celiac.com 09/16/2017 - Pork chops are one of the best things grill. Brine is the key. These pork chops are brined in buttermilk, so they cook up tender and juicy.
- 2 cups buttermilk
- 3 tablespoons packed light brown sugar
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 6 cloves garlic, smashed
- 6 bay leaves
- 2 teaspoons hot sauce
- 12 black peppercorns
- 1 lemon
- 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
- Vegetable oil, for brushing
- 6 ears of corn, husked
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
To make the brine, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl.
Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of the lemon.
Pierce both sides of the pork chops a few times with a paring knife.
Add the pork to the brine, turning to coat.
Cover and refrigerate at least 4 hours or overnight.
Remove the pork chops from the refrigerator 30 minutes before grilling. Allow to come to room temperature.
Heat a grill to medium high and lightly brush the grates with vegetable oil.
Remove the pork from the brine, letting the excess drip off, and transfer to the grill.
Cover and cook until seared, about 5 minutes. Flip and continue cooking, uncovered, about 5 more minutes, until the other side is seared.
Remove the pork from the grill; let rest 5 minutes.
Serve with rice and your favorite sides.