Brined Pork Chops

Get perfectly moist pork chops with Farmway Foods Pork Loin Chops and this easy brine.

Brining infuses your meats with finger-lickin’ flavours and tenderizes giving it a soft texture. Usually a brine consist of water, salt and other herbs and spices that will help bring out the flavour of your meats.

Recipe and images courtesy of Napoleon

Cooking Instructions

In a saucepan, combine the water, kosher salt, and brown sugar. Warm over medium heat allowing the salt and sugar to dissolve.
Combine the saltwater and ice to help cool the brine. Make sure that you do this in a heat-safe container – you can use the saucepan if it’s big enough. Once the brine is cooled, you can transfer it to a large food-safe bag or glass/ceramic container. Submerge the pork chops in the brine and place them into the fridge for 2 to 8 hours.
Dice the fennel fronds (resemble dill). In a small bowl, combine the butter, bourbon, cooked and crumbled bacon, and fennel fronds.
Place the butter mixture onto a piece of plastic wrap and roll into a tube, twisting at the ends. Place into the fridge.
When ready to cook, raise the cooking grid on the Infrared SIZZLE ZONE™ (Prestige/PRO Series) to the upper position and preheat to high. If you don’t have a sear station, preheat your main burners to high – 500°F+.
Remove the pork chops from the brine, rinse them carefully, and pat them dry. In a small bowl, mix the paprika, garlic, mustard, cayenne, brown sugar, and fresh pepper. Generously season the pork chops on all sides.
Sear the pork chops over direct heat for 2 to 5 minutes per side, until they reach an internal temperature of 145°F. For perfect sear marks, turn the pork chops 45° clockwise after 1½ to 2 minutes then flip and repeat.

Note: This recipe uses a Napoleon BBQ with Sizzle Zone you can use a frying pan on your stove-top or directly on your BBQ.