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Ingredientes
- 4 lt water
- 2/3 c. granulated sugar
- 2/3 c. salt
- 3 x celery stalks, washed and roughly minced
- 2 x carrots, peeled and roughly minced
- 1 x onion, peeled, cored and roughly minced
- 2 x bay leaves
- 2 Tbsp. black peppercorns
- 6 x 8 ounce Pork chops (double cut)
Direcciones
- In a large saucepot add in celery, carrots, onion bay leaves and peppercorns. Add in water, sugar and salt and bring to a boil. Remove from heat and allow brining liquid to cold.
- When brining liquid is completely cooled, strain liquid through a fine mesh sieve. Place pork chops in a large container with a lid. Pour cool brining liquid over and place in refrigerator for 48 hrs.
- Preheat grill to high heat.
- Remove pork chops from brine and pat dry with clean paper towel. Coat pork with oil to prevent meat from sticking to grill. Season with a little salt and freshly grnd white pepper. Place meat on grill and cook for 10 min, turn pork chop over and continue to cook for another 10 to 15 min or possibly till desired doneness. Remove pork from heat and allow meat to rest for 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1002g | |
| Recipe makes 6 servings | |
| Calories 823 | |
| Calories from Fat 544 | 66% |
| Total Fat 60.49g | 76% |
| Saturated Fat 22.7g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 15646mg | 652% |
| Potassium 1086mg | 31% |
| Total Carbs 37.84g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 24.1g | 16% |
| Protein 31.1g | 50% |
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