Ingredients
4
4 servings
- •4 large center-cut bone-in pork chops
- •2 tablespoons kosher salt
- •1 teaspoon freshly ground black pepper
- •0.25 teaspoon cayenne pepper
- •Vegetable oil for grilling
Instructions
- Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
- Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
- Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 216
- Carbohydrate: 0g
- Fat: 12g
- Fiber: 0g
- Protein: 26g
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