Ingredients
- 2 one-inch thick pork chops
Brine
- 2 cups water
- 2 tablespoon salt
- 1 teaspoon garlic powder
Glaze
- 2 tablespoons apricot jam
- 1 teaspoon WVOO Blenheim Apricot balsamic vinegar
- 1 teaspoon WVOO Extra Virgin Olive Oil
Instructions
- Start with a brine of 2 cups cold water, 2 tablespoons salt, and 1 tablespoon garlic powder. Add pork chops and refrigerate for 1-2 hours.
- Preheat grill to surface temperature of 450Ëš – just above medium, Clean and oil well.
- Mix glaze of 2 tablespoons apricot jam, 1 teasp balsamic vinegar and 1 teasp olive oil.
- Remove pork from brine, rinse under running water and pat dry. Give them a light sprinkle of pepper then brush lightly with the glaze.
- Place over direct heat for 5 minutes then flip and brush with glaze. Flip again in 5 minutes and brush with glaze. Continue to flip every f minutes and brush with glaze until the internal temp of 140-145Ëš Remove from grill, tent lightly with foil and allow to rest 5 minutes before serving.- about 15-20 minutes.
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