I am always on the lookout for great pork recipes to add a bit of diversity to my fare. Pork is always on sale and can be had for as little as $1.99 a pound. Give this one a try when you pull out some pork chops to be defrosted the night before.
3 tab. salt
1/4 cup sugar
2 cups water
2 cups ice water
4 pork chops
2 tablespoons canola oil
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin, and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon red pepper flakes
In a large saucepan, combine salt, sugar, and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13 x 9-in. baking dish. Refrigerate 8-12 hours.
Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.