Serves 3

3 Bone-In, 1 1/2-2” Thick Pork Chops

4 Cups of Water

1/4 Cup Sea Salt

2 Tbsp + 3 Tsp Pontiac Trail Pig Powder


Begin by dissolving the salt in 4 cups of water and then add the Pontiac Trail Pig Powder and mix well. 

Place the pork chops in a container or a large ziplock bag.  Add the brining liquid and seal.  Place in fridge and brine for 1-3 hours in the fridge.

Remove from brine and pat dry.  

Season each chop on both sides, using an additional 1 tsp Pontiac Trail Pig Powder per chop.  Let sit at room temperature for about a half hour.  This allows the chops to cook more evenly.

Grill on medium high heat for about 7 minutes per side.  

Cut the meat off the bone and slice.  Enjoy!

I served with our Grilled Mixed Veggies with Up North Grilling.

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