Tuesday, May 26, 2009

Chimichurri Brine (with pork chops)

It's Official BRINE IS BEST... I will never cook pork without brine again. I've never been a huge fan of pork with too many times being served hard chops and lack lustre flavor, it sits like a brick in your tummy .... I went out on a limb and thought.. alright alright I'll give it one more chance, everyone keeps telling me about brine so will try it. So here it is folks.. I dare you to try it and love it too.
Recipe Adapted from BHG Grilling Spring 2009
Prep: 10 minutes
6 Cups of water
1 Small onion, finely chopped
1/4 cup kosher salt
1 tbsp finely shredded lime peel
1/4 cup lime juice
1/4 cup fresh parsely, chopped
1 tbsp oregano , chopped
1/4 cup white sugar
4 cloves garlic
1/2 teaspoon ground black pepper
Desired Meat or Poulty (in this case Pork Loin Chops)
1. In a large bowl, combine the water, onion, salt, lime juice, parsley, oregano, sugar, garlic, black pepper. Stir until salt and sugar are dissolved.
2. Place desired meat in bowl and covering completely in the brine. For Pork Chops marinate 4-6 hours in the fridge turning occasionally. Drain chops; discard brine. Allow lime bits to stick if they want to.. it gives each bite an extra zing!
3. Prepare grill for indirect grilling with drip pan. Place chops on the grill rack over driop pan. Cover and gril for 35 minutes.. or until done (160F), turning once halfway through grilling.

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