8 Hour Giardinier Brine Pork Chops With Mango Pepper Relish On the CGA

[captjoe06]

I decided to try brining pork chops to see if I could get similar results. Growing up Sicilian we always had Giardiniera on the table and I love it. So I figured brine is generally made up of salt, water and such,  so why not try a brine consisting of the juice from the Giardiniera jar.

Put the thick cut pork chops in a gallon zip lock bag and filled it with the Giardiniera brine and kept it refrigerated for eight hours.





Took out three of the pork chops, patted them dry with a paper towel and then coated with EVOO, salt, pepper, garlic and a little rosemary.






Grilled over medium/high heat covered on the Weber Go Anywhere til 145° internal. Took them off to rest for five minutes smeared on the Mango Pepper Jelly and cut in.










JUICY!



So juicy. So flavourful. Victory!

https://www.youtube.com/watch?v=t7i16JCoTGU

[JEBIV]

@captjoe06 those look awesome, Tami has used the same thing for a brine as well, the stuff is awesome

[Shoestringshop]

Okay stop it! I need to go to work now, but the only thing I can think of is HOW SOON CAN I GET DONE so I can make this! Thanks for the post it looks great!
@captjoe06

[captjoe06]

Okay stop it! I need to go to work now, but the only thing I can think of is HOW SOON CAN I GET DONE so I can make this! Thanks for the post it looks great!
@captjoe06

Thanks kids [emoji16] @jebiv

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