<\/a><\/p>\nA meal that can be made entirely on the grill is what summer is all about, don’t you think? Except for the salsa, which comes together in minutes, this delicious meal – which is also satisfying and well-balanced nutritionally – \u00a0can be cooked on the grill – eliminating all but one pan. The one used for brining – the secret to moist pork chops every time.<\/p>\n
I know a lot of people who think they don’t like pork chops because they were subjected to dry, gray, over-cooked chops as a child. If you have ever wondered why pork chops served in restaurants are so moist, juicy and tender, more than likely it’s because they brine them. A brine is a mixture of water, salt, sugar, herbs and spices and soaking your chops for a few hours allows the liquid to act as a tenderizer while the herbs and spices impart a subtle flavor to the meat. Brining pork chops, turns an ordinary chop into a succulent, finger-lickin’ good, gnaw on the bone chop – try this recipe from Chef Louise Mellor and brining will become your new best friend!<\/p>\n
You do have to plan in advance since the pork chops should marinate for about 4 hours, but the rest of dinner comes together quickly – only other requirement is the grill master of the house.<\/p>\n
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