Ingredients: |
Ingredients: 3 Tbsp salt
3 Tbsp sugar
4 bone-in pork rib or center-cut chops, 1-1/2 inches thick, trimmed (4 x 12 ounces)
2 tsp pepper
Spice Rub below, or Penzey's Southwest seasoning
Spice Rub:
1 Tbsp ground cumin
1 Tbsp chili powder
1 Tbsp curry powder
2 tsp packed brown sugar
1 tsp pepper
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Directions: |
Directions:1 - Dissolve salt and sugar in 1-1/2 quarts cold water in large container. Submerge chops in brine, cover, and regrigerate for 30-60 minutes. Remove chops from brine and pat dry with paper towels. Discard brine. Rub chops with spice rub.
2A - For Charcol grill:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially coverd with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B - For a gas grill:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
3 - Clean and oil cooking grate. Place chops on hotter side of grill and cook (covered if using gas) until browned on both sides, 4-8 minutes. Move chops to cool side of grill, cover, and continue to cook turning once, until meat registers 145 degrees, 7-9 minutes longer. Transfer chops to serving platter, tent loosely with aluminum foil, and let rest for 5-10 minutes. Serve. |
Personal
Notes: |
Personal
Notes: This recipe produces the most tender chops we have ever eaten. We have used this recipe for company numerous times, and have usually ordered meat from a small neighborhood market with a custom meat counter.
Originally from Cook's Illustrated: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine (2011)
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This recipe for Brined & Grilled Pork Chops is from