Brined Grilled Pork Chops

Grape Soda Brined Pork Chops

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.

Grape Soda Brined Pork ChopsMy 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!!

Brined Grilled Pork Chops
  • 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
  1. Mix brine ingredients.
  2. Place pork chops into a nonreactive pan (glass dish works well).
  3. Pour the brine over the chops.
  4. Soak for 1 hours.
  5. Grill pork chops until internal temperature reaches 145 degrees F.
  6. Place chops on a platter and cover with foil to rest 10 minutes before serving.


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