Make sorghum-brined grilled pork chops with quinoa for a light, healthy gluten-free meal.
- – 2 quarts water
- – 1/2 cup brown sugar
- – 1/2 cup sorghum syrup
- – 1/2 cup kosher salt
- – 1/4 cup apple cider vinegar
- – 1 tsp ground mustard seed
- – 4 bay leaves
- – 5 allspice berries
- – 3 cloves
- – ground pepper
- – 2 red onions, sliced in rings (optional)
- – 1 pineapple, sliced in rings (optional)
- – 6 bone-in pork chops
In a saucepan, bring 2 quarts of water to a boil with the following nine ingredients. Let simmer until sugar and syrup have dissolved. Remove from the heat and let cool. Transfer to the refrigerator for about 2 hours until cold.
Submerge pork chops in the chilled brine and let marinate for up to 8 hours. Remove pork from the brine, dry with paper towels, and rub with olive oil.
Preheat grill to medium-high. Sear the pork chops on the hottest part of the grill for about 3 minutes on each side until marks form. Move to a cooler part of the grill to finish cooking until a meat thermometer registers 155 F.
If grilling pineapple and onion to garnish, rub with olive oil, salt, and pepper and grill for about 4 minutes per side, turning after 2 minutes, once grill marks have formed.