Karry Hosford
Yield:
4 servings (serving size: 1 chop)

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.

How to Make It

Step 1

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.

Step 2

Soak wood chips in water 1 hour. Drain well.

Step 3

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

Step 4

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.

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Ratings & Reviews

Mediocre recipe

MargueriteEG
August 11, 2015
We thought these were okay, but gave it lower stars since we thought the work was more than what we got from it.  This one wont be made again, we have other recipes we prefer.

MargueriteEG's Review

gourmetJo
August 21, 2014
N/A

LouLouBrownie's Review

LouLouBrownie
August 14, 2012
Wow. Awesome rub! Just the right blend of sweet, salt and spice. Definitely a keeper.

daneanp's Review

dory92064
June 24, 2012
Wow, these chops were amazing. I've never brined anything before and they were the most tender chops I've ever had. I accidentally went a little overboard with the rub so they were spicy - too spicy for DD. But I definitely would make them again - so good, especially on our Traeger grill with hickory pellets! I served it with parmesean orzo (also from Cooking Light) and grilled asparagus.

abriola's Review

daneanp
June 19, 2012
Very good. I loved the taste of coffe & molasses.

dory92064's Review

abriola
July 22, 2011
Very good - has a nice spicy kick which we love. I used thick boneless pork chops, which were so moist - thanks to the brining process. I halved the recipe for the pepper-garlic rub -- the rub is very hot & spicy, but perfect for our taste. Would definitely make again.

gourmetJo's Review

Eatwell94
March 31, 2009
Made this with chicken and pork chops. I didn't use all the pepper it called for (one of my kids doesn't do spicy). Flavor was great. It's definitely a keeper.