THIS IS A PUBLIC SERVICE ANNOUNCEMENT: Do NOT drink the water in Canada. It’s tainted. It must be. About 2 weeks ago I found out one of my oldest friends is 2 months pregnant. Last week a friend of Kyle’s broke the news that he is going to be a papa. Then just the other day, one of my dear friends from school informed everyone she is nineteen weeks along in her pregancy!! I’m telling you … something’s in the water. I’m extremely happy for all our friends – I love receiving good news from people (positivity is like a drug for me!) – but to be on the safe side I’m sticking to drinking imported, bottled beers & wine for the next little while. Good thing I’m on VACATION!!
Speaking of that. I’m about to head out. We’ve got 15 hours of traveling ahead of us before we land in Nova Scotia. I’m hoping my mother-in-law will have a Keith’s ready for both of us when we walk off the plane (hint! hint!). Before we go I’m making good on one thing I said I would try to do: One more post before I left. But with the business of the past week I couldn’t get some extra posts together for while I’m away. Seafood posts will commence upon my return!
Cutting this short now. A frosty beer and fridge cleaning are calling me now before we run. Take care.
And PS – Congrats to all the Soon-To-Be Moms & Dads … and to those adding new ones to families!
Brined & Grilled Pork Chops
NOTE: These require overnight brining, so remember to start the night before. The herbs/seasonings can be played around with to your liking (we’ve used fresh oregano & garlic, lime zest with chipotle chilis…). And yes, it seems like a lot of salt & sugar if you’ve never brined before – but it seasons the chops before they hit the grill. You end up wiping the majority of the brine off before you cook them anyways. (A little birdie, whom I recently gave the recipe to, mentioned that these are D-E-L-I-C-I-O-U-S breaded and fried as well)
4 bone-in pork chops (1″ thick)
2 cups buttermilk
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 Tbsp garlic, minced (about 6 cloves)
2 tsp lemon zest
2 Tbsp salt (Kosher salt is best for this if you have it)
2 Tbsp white sugar
freshly ground pepper
Combine buttermilk, herbs, garlic, lemon zest, salt, and sugar in a large zip lock bag. Place pork chops in the bag and refrigerate overnight – although you can get away with a quick 4 hour brine if you must have these ASAP.
Take pork out of fridge and allow to come up to room temperature (about 30 minutes). Prepare grill to medium-high (lightly oil grill). With lots of paper towel, wipe off as much of the brine as you can manage. Sprinkle pepper on both sides of all the chops. Grill the chops for 5-7 minutes per side – until desired degree of doneness (remember, FDA just lowered the safe temperature to eat pork to 145° – so pink pork is good to eat!!!). Allow the chops to rest for about 5-10 minutes before you dig in.