Ingredients

  • Brine
  • 4 ½ large garlic cloves mashed
  • 1 ½ liters water boil
  • 55 grams kosher salt
  • 5 grams black peppercorns
  • 42 ½ grams sugar, caster
  • 2 ¼ teaspoons dried thyme
  • ½ teaspoon allspice berries
  • ¼ bay leaf
  • 6 pork chops 1.5 inches thick
  • Spice Rub
  • 42 ½ grams brown sugar
  • 7 ½ grams cumin
  • 7 ½ grams sea salt
  • ¼ teaspoon cayenne

Directions

1. Make Brine: Add Brine ingredients to boiling water and simmer for 15 minutes. Cool brine completely. Divide pork chops and brine among plastic, sealable bags. Press out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, for 2 days.
2. Make spice rub: In a small bowl whisk together all spice rub ingredients. Prepare grill. Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Sprinkle each side with about 1/2 tablespoon spice rub, patting it into meat.
3. Grill chops over glowing coals 7 minutes per side, Transfer chops to a platter and let stand 5 minutes before serving.

Notes
Notes:Orig. 12 servings.
Serving Ideas:Original serves 6.


Categories
Pork, main course
Keywords
Pork, main course
MacGourmet downloadSpiced Double-thick Pork Chops. To import, drag image to your MacGourmet recipe box.