I apologize right off the bat for the photos. They stink. However, with all of the move and chaos, I haven’t had a chance to grill again. I will eventually retake these because you need to see how good they were!
This is one you will never believe.
It’s the strange and kooky way my brain works.
I have been reading grill and barbecue cookbooks. I have been looking at blogs written by master grill persons.
Because I want to really understand the whole process. There is so much more to making good grilled meat than just slapping some hot dogs on the burner.
I have learned that the first thing to do to is figure out The Brine.
My frugal oddball mind came to the fore when it came to making a brine solution for these pork chops. I wanted something salty and sweet because pork goes so well with sweet and brines are by definition salty. I opened my fridge and looked to see what I had. I saw an opened can of black olives. When I open a can of olives, I spoon out the olives and leave the rest in the can covered with plastic wrap and a rubber band. Olives are soaking in brine, right? Okay, got my salty. Now for sweet. My eyes roamed over the other shelves and came to rest on a mostly gone 2 liter bottle of grape soda pop. Yup. There was my sweet. This strange recipe just goes to show you that there are a lot of possibilities when it comes to grilling. Those chops were incredible!!
- 1 12 ounce can grape soda
- liquid from 1 6 ounce can whole black olives
- 2 tsp garlic powder
- ¼ tsp Tabasco sauce
- 6-8 pork chops
- Mix brine ingredients.
- Place pork chops into a nonreactive pan (glass dish works well).
- Pour the brine over the chops.
- Soak for 1 hours.
- Grill pork chops until internal temperature reaches 145 degrees F.
- Place chops on a platter and cover with foil to rest 10 minutes before serving.