Ingredients
4 large centre-cut bone-in pork chops
1 tbsp salt
½ tsp SIDS CRAZY SALT
1 tbsp SIDS SALT & PEPPER
¼ tsp cayenne pepper
Rice bran oil
Directions
Mix salt, SIDS CRAZY SALT, SIDS SALT & 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 18-24 hours.
Preheat grill to medium-high heat. Brush pork chops on each side with a few drops of oil.
Grill chops until internal temperature reaches 60°C, turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
Photo by John Mitzewich
