How to "Dry-Brine" Pork Chops

Name: How to "Dry-Brine" Pork Chops
Ingredients: 4 large center-cut bone-in pork chops; 2 tablespoons kosher salt; 1 teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; Vegetable oil for grilling

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Servings: 4

Author : Chef John

Ingredients

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4 large center-cut bone-in pork chops2 tablespoons kosher salt1 teaspoon freshly ground black pepper¼ teaspoon cayenne pepperVegetable oil for grilling

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Instructions

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Step 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.

Step 2

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

Step 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.