Coffee adds a background flavor that helps bring out the sweet yet bitter undertone of the molasses. This brine is also excellent with chicken thighs and drumsticks, and pork or beef ribs. Use any type of hardwood chips if hickory is not available.

Bruce Aidells
Recipe by Cooking Light

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Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and pork; seal. Refrigerate for 3 hours, turning the bag occasionally.

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  • Soak wood chips in water 1 hour. Drain well.

  • Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

  • Place wood chips on hot coals. Remove pork from bag; discard brine. Pat pork dry with paper towels. Sprinkle 1/8 teaspoon salt over pork. Rub 8 teaspoons Pepper-Garlic Spice Rub evenly over both sides of pork. Place pork on grill rack coated with cooking spray over medium-high heat; grill 2 minutes on each side. Place pork on unheated side of grill; grill 3 minutes on each side or until done. Remove from heat. Let stand 5 minutes before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

254 calories; calories from fat 31%; fat 8.7g; saturated fat 3g; mono fat 3.9g; poly fat 0.9g; protein 37.7g; carbohydrates 3.8g; fiber 3.1g; cholesterol 107mg; iron 1.8mg; sodium 584mg; calcium 50mg.