When I was growing up, I hated pork. I remember seeing porkchops on my plate and a bowl of apple sauce on the table, and wishing for almost anything else. (Sorry Dad, but it's true!)
But guess what? Now that I'm grown up, it turns out I love pork. Let me rephrase that: I love good pork. Dried out pork is still yucky. ;)
This pork is SO good. I hate to sound like the old cliché, but it tastes like chicken. Pork can dry out so easily on the grill, but this brine makes it very moist and it cooks up perfectly.
3 C water
3 Tblsp sugar
3 Tblsp salt
Boneless porkchops
Dissolve sugar and salt in water in a large dish or Ziplock bag. (I use a casserole dish with a lid) Submerge pork in brine and allow to rest in fridge for at least one hour.
Remove pork and discard brine. Season pork as desired with salt and pepper or other spices to suit your meal. (In the photo below, I used the Spice-It-Up mix I recently posted about) Cook on a hot BBQ for about 3 minutes on each side. Top with BBQ sauce, and cook for an additional 3 minutes per side. Total cooking time should be about 6 minutes per side, or until it reaches an internal temperature of 145`.
Remove from grill and cover with foil. Allow to rest for about 5 minutes before serving.
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