Reply #3: Brine them. I just had one of those thick, boneless center cut chops for supper.

[Stinky The Clown]

For one chop ..... 2 Tblsp each of salt and brown sugar. Place the salt and sugar is a zip lock bag. Add a bit of water and dissolve them. Put the chop(s) in, press the air out, and let them soak for at least an hour, but no more than two.

Remove the chop(s) and pat it dry of all surface water with a paper towel.

Place some olive oil in a plate. Roll the chop(s) in the water. Now sprinkle them with your favorite dry rub and pat the rub into the oil.

Grill over high heat for 4 to 4-1/2 minutes on the first side. The chop(s) should release with only minor sticking. Flip it over and do the second side until it is done ...... another 3 to 4 minutes. Ideally, check the internal temp with a thermometer. Cook to less than well done; you want a hint of pink (pork these days is trichinosis free), maybe 150-155 deg.

As you know, grilling is the harshest and most desiccating cooking method. Brined chops stand up to it VERY well. You will be rewarded with a lovely puddle of meat juice as you cut your way through the chop.


Later, after you're used to it, you can experiment with some additional flavorings in the brine. The water and salt are essential. You could use any other flavorings you want. You could also substitute juice for the water. Apple or pineapple would be great.



edit to change 'cops' to 'chops' in the title