|
|
@@ -0,0 +1,18 @@
|
|
|
+4 large 1 1/2 thick cut bone-in pork chops
|
|
|
+1/4 c fresh lime juice
|
|
|
+1/4 c Japanese shoyu
|
|
|
+6 cloves garlic minced
|
|
|
+1 large shallot minced
|
|
|
+2 T white sugar
|
|
|
+water
|
|
|
+salt and pepper
|
|
|
+
|
|
|
+
|
|
|
+1) in a large ziplock mix together everything but the water
|
|
|
+2) add in the pork chops
|
|
|
+3) pour in water to cover and brine for 2 hours in fridge
|
|
|
+4) remove chops start grill ( 30 min )
|
|
|
+5) cook chops over close hot flame for 2 min rotate then flip and repeat
|
|
|
+6) move to indirect heat and cook until internal temp is 145
|
|
|
+7) let rest > 10 min
|
|
|
+
|
Chris Mague