Grilled Boneless Pork Chops

We are having Pork for dinner tonight.    I know that many of my healthy eating, Foodie friends do not like pork but here are some facts.  Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat. These vitamins play a role in a variety of body functions, including metabolism and energy.  3 ounces of Pork tenderloin is lower in calories and cholesterol than the same amount chicken breast.  Not that you need to have pork every night, but tonight I will be enjoying my grilled pork chop.

I buy a whole pork loin, not tenderloin, when they are on sale at my grocery.  I slice nice, thick chops and freeze them in packages that will feed us for one meal.

I took a package out of the freezer last night and put it in container large enough to hold the chops and the brine. Pork loin is lean but can be tough so when I use them for chops, I always brine them first.

Brine for BONELESS PORK CHOPS

    1/8 cup salt

    1/8 cup light brown sugar

    3 cups of water

The frozen chops will keep the brine extra cold in the refrigerator and make it work better.  Chops will be thawed and tenderized by morning. 

Remove the chops, discard the brine and pat dry with paper towel. Heat Grill to at least 400 degrees.
I will season with pepper, savory herbs and a little garlic.  Totally optional. Sear each side on very hot grill. Lower heat and cook to desired doneness, flipping and rotating meat every 2-3 minutes.  Chops should be removed from grill at an internal temperature of 135 degrees. The meat should rest for 10 to 15 minutes before serving.

I am serving these beauties with a green salad, steamed broccoli and baked potatoes.

Yup,  it is "MMMM" tonight!