Brined Pork Chops

CampCook

I adapted this recipe from one printed in the LaCocina Italiano, June2002 by Chef Jose.[p]Brined Pork Chops[p]2 quarts Water
1/4 cup Kosher Salt
2 tablespoons Splenda (I'm a diabetic so I use Splenda when sugar is called for)
2 Tablespoons whole black pepper
1/2 tablespoon dried Thyme
2 Bay Leaves
4 Garlic Cloves
2 Tablespoons New Mexico Ground red chili ( I added this on general principles)
2 Tablespoons Fennel Seeds (because I think fennel is good with pork)[p]Bring all above to a boil then simmer for ten minutes or so. Then cool to room temperature or below[p]I used a package of country style pork chops ftrom Costco (about 7 pounds)[p]Pour the cool brine over the pork and store at refrigerator temperature for 2 to 6 days. (mine were in for two days)[p]Bring egg to 450 to 500 degrees. Sear chops on each side. (Mine took about 5 minutes on each side) The stabilize temp and cook until done. Mine took twenty minutes more holding the egg around 400 degrees.[p]Results: Outstanding -- Think I will post it in Recipes