Serves 2 - 4
For the brine:
4 - 1" center cut boneless pork loin chops
1 quart brining solution: 3 tablespoon salt, 2 tablespoons brown sugar, 1 quart water
For the achiote marinade:
1/2 cup of Achiote paste
1/8 cup white wine
Prepare brine, making sure to dissolve the salt and sugar completely. Add chops and leave in brine overnight or at least 4 hours. Remove from brine, pat dry. In a glass or zip bag add the achiote paste and the wine, mix together, add the chops. Cover or seal and let marinade for 4 hours or overnight.
Fire up the grill until it's very hot. Remove chops from achiote marinade, pat dry and salt & pepper each side. Place on hot grill and cook for 3-4 minutes per side. Remove to platter, cover with foil and let the chops rest for 5 to 10 minutes. This will allow all the juices to redistribute throughout the pork and will make for a juicy chop.
The results are a filet mignon type tenderness with the juiciness from the brine and the delectable flavors of the achiote paste.
Serve with a side of rice pilaf, simple salad and ice-cold German beer. ENJOY!
Want to know more about brining, check out my post on brining, which includes a handy brining chart.
No comments:
Post a Comment