It’s “clean out the freezer” week and a great tasting health barbequed pork chop is the result.
Start with two slices of boneless pork loin cut about 1 inch thick. Brine in a brown sugar/salt solution to prevent that “dry” pork thing. Baste with your favorite BBQ sauce for just the right flavor. Cook over high heat for speed but not so much to dry out. And you get moist, tender, tasty and easy – all in a low fat meal.
Very close to a 5. I’m not allowing any tenth points (it would be 4.4 but I didn’t say that)
Notes: Use the BBQ sauce of your choice. I used Gates BBQ of KC sauce which I love. Cooks Illustrated likes Bulls Eye Original. My Memphis BBQ Sauce would also be great.
This is what I now call a “pork chop” which is probably not quite technically correct. Its a slice of a boneless pork loin. I think others may call it a “pork loin chop” but use the cut you want. I like this for several reasons. First it is very lean (read healthy) if trimmed. Second I buy a whole pork loin and cut it as thick as I want easily, freezes great and great for other things like my Mexican shredded pork. I like to cut mine about 1 inch thick to cook well but still be moist.
Trim pork chops of all trimable fat.
Mix brine in 1 gallon zip lock: 2 cups cold water,2 T table salt,2 T brown sugar. Mix well and submerge the pork. Refrigerate for 30-60 minutes.
Preheat grill on high. Clean and oil. Remove pork from brine. Rinse lightly under running water and pat dry.
Brush lightly with sauce of your choice.
Place over high heat. Initially grill for 7 to 8 minutes per side. Brush again with sauce. Continue to flip about every 5 minutes.
About 4 minutes before done, brush both sides with sauce again and flip after 2 minutes. Final internal temp of about 150 depending on your taste. Total grill time of 25 to 30 minutes.
- 2 one inch thick pork chops about 8 to 10 oz each
- 2 cup cold water
- 2 T table salt
- 2 T brown sugar
- 1/4 cup BBQ sauce of choice
Prep time: Cook time: Total time: Yield: 2 servings