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How to "Dry-Brine" Pork Chops
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Try Chef John's overnight dry-brine for incredibly juicy, flavorful pork chops.
Ingredients:
- 4 large center-cut bone-in pork chops
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 0.25 teaspoon cayenne pepper
- Vegetable oil for grilling
Instructions:
- In a small bowl, blend kosher salt, black pepper, and cayenne pepper to create the flavorful dry brine. Apply generously to both sides of the pork chops. Place the chops on a rack over a paper towel-lined baking sheet and refrigerate without covering for 18 to 24 hours.
- Preheat your grill to medium-high heat. Brush both sides of the pork chops with a light coating of vegetable oil.
- Grill chops until they reach an internal temperature of 135 degrees F (60 degrees C), ensuring they are evenly browned on all sides. Place on a platter and let them rest for 5 minutes before serving.
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