How to Dry Brine Pork Chops
Ingredients
- pork chops (4 )
- kosher salt (2 tablespoons)
- freshly ground black pepper (1 teaspoon)
- cayenne pepper (0.25 teaspoon)
- vegetable oil (0 )
Instructions
- Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
- Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
- Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 216
- fat: 12 g
- sats: 3 g
- carbs: 0 g
- fibre: 0 g
- protein: 26 g
- salt: 2.937 g