I don't know who "THEY" is that said to not smoke pork, but "THEY" is crazy. HOWEVER, I just grilled mine and this was fantastic. I had inch thick, boneless, center cut, loin chops that I brined for the suggested two hours and they couldn't have been better. Due to a recent health issue (not preference) I was a "good girl" and cut the salt by half and even for this salt lover, they were lovely. AS WITH ANY BRINE, I did rinse it from the meat and pat the copes dry prior to putting it on the grill. Thanks for an easy, pantry friendly recipe I'll use again often. And remember folks, the only "dry" pork chop is an over cooked pork chop! If you cook meat too long, there's not a brine or marinade in existence that can save it. That's why we have "gravy". :-)
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I don't know who "THEY" is that said to not smoke pork, but "THEY" is crazy. HOWEVER, I just...