How to Dry Brine Pork Chops

This recipe features dry brined pork chops that are flavorful and juicy. Let the chops brine for 18 to 24 hours for the best results.

Ingredients

  • pork chops (4 )
  • kosher salt (2 tablespoons)
  • freshly ground black pepper (1 teaspoon)
  • cayenne pepper (0.25 teaspoon)
  • vegetable oil (0 )

Instructions

  1. 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.
  2. Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
  3. 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