How to "Dry-Brine" Pork Chops
Description
Chef John's overnight "dry-brine" technique will produce the juiciest and most flavorful pork chops you've ever had.
Ingredients
•
4 large center-cut bone-in pork chops
•
2 tablespoons kosher salt
•
1 teaspoon freshly ground black pepper
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1/4 teaspoon cayenne pepper
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Vegetable oil for grilling
Directions
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.