Cinnamon Brined Pork Chops

Author: Erik Nelson, Ruth's Diner
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Ingredients

2 cups water
1 tablespoon kosher salt
1 tablespoon mustard seed
1 tablespoon granulated sugar
1 clove garlic, minced
2 whole cinnamon stick
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon coriander seed
1 bay leaf
1 teaspoon ginger (ground)
1 teaspoon black pepper
1 teaspoon whole cloves


Directions

Add all ingredients to water, bring to a boil, and simmer on medium heat for 15 minutes. Cool brine completely, then add pork chops and refrigerate for two days. Remove chops from brine (and dispose of all brine) and pat dry. Grill chops over high heat (mesquite, charcoal, a combination of the two, or gas.