We're always looking for a way to make anything on the grill moist and juicy. Pork especially can be very dry. This recipe takes care of that!! These are the juiciest pork chops I've ever tasted.Along with it is Macaroni Salad. Never been a fan of it, but Steve loves it so we found a recipe that fit both of our tastes. Yummmm!
Grilled Pork Chops
(taken from Alton Brown's Stuffed Grilled Pork Chops)
4 pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours. Remove chops from container and rinse. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
Macaroni Salad
(We did not follow this precisely. It was just a guideline and we adjusted to taste)
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste.
