I spent the week out of town working. Too many meals eaten out and in need of some winding down. Had the old lady storm the freezer to find some thick cut boneless chops for the grill. However, when I got home, she realized she had taken out thin chops. No problem. We whipped up the brine and gave the grill the nite off. Down stairs to the bar, I need a drink. We brined the chops as usual, brought out the cast iron grill pan, steamed some spuds. Bam!!
Thick boneless loin pork chops
¼ cup salt
¼ cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
1 cup cider vinegar, heated
2 cups ice cubes and 1 cup water
In a plastic container put the salt, sugar, and peppercorns. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse, rub chops with oil and rub chops with Penzey's Northwoods grill seasoning. then I poured high heat to the grill pan. When it started smoking I added the chops and grilled them for 3-4 minutes, turned them once and grilled another 3 minutes, perfect medium. I left them rest on plate for 5 minutes before eating to redistribute juices.
We served them with Champ(Yukon gold potatoes steamed in Alaskan Amber Beer, then mashed with heavy cream, sour cream, sliced green onions, and salt and pepper).
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