My Dad’s Brined Pork Chops

Ingredients:

• 2 pork chops (bone in or boneless)

• 4 tbsp kosher salt

• 1 tsp vanilla extract

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp red chili flakes

• 1 cup of brown sugar

• 1/2 cup maple syrup

• 4 cups of water

In a large bowl, combine all of the brine ingredients, reserving the pork chops for later. Taste the brine to check the balance of flavors — it should be sweet, salty, and slightly spicy. If it tastes overly salty, stir in a few ice cubes and allow them to melt, which will help dilute the brine. Mix until everything is fully dissolved.

Add the pork chops to the bowl of brine and place a plate on top to keep them fully submerged. Cover and refrigerate for 6 to 8 hours. Thicker chops may need the full 8 hours, while thinner chops require less time. I would recommend doing this overnight or in the morning of when you want to cook the pork chops.

When ready to cook, remove the pork chops from the brine and pat them completely dry with paper towels. Grill or sauté the chops over medium-high heat, aiming for a deep golden sear on both sides. The interior may remain slightly pink, which is safe due to the brining process and ensures juicy, tender meat - you want the internal temperature to be 145F. Avoid overcooking, as pork can become tough, but the brine will help maintain moisture and flavor.