I would give 5 stars for the end result but it was sort if a long process.. The brining wasn't terrible. We used a gas grill and my husband grilled so I wasn't too involved (he questioned the constant flipping but i think its so the basting caramelizes which tasted amazing) but it was soo good! I found it more sweet then salty which is awesome for pork! Good new recipe but its not a quick meal! But if have the time.. Yummy I served with smashed then roasted potatoes Oh and I did the whole parsley oil on the cutting board but omitted the charred fresh herbs
Double Thick-Cut Pork Chops
Outdoor cooking guru Perry Lang delivers a salty-sweet flavor with his Double Thick-Cut Pork Chops thanks to his 16-hour brining method and glaze used during grillling. His unique grilling method ensures that Double Thick-Cut Pork Chops are tender, juicy and perfectly cooked.
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1 Hour, 20 Minutes
Total: 17 Hours, 50 Minutes
- Calories: 286
- Fat: 10.5g
- Saturated fat: 3g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 0.8g
- Protein: 21.1g
- Carbohydrate: 26.4g
- Fiber: 0.3g
- Cholesterol: 57mg
- Iron: 0.8mg
- Sodium: 396mg
- Calcium: 30mg
- 2 (1-pound) bone-in center-cut pork chops (about 2 1/2 inches thick)
- Basic Brine (see below)
- 2/3 cup sugar
- 1/3 cup water
- 2 tablespoons minced seeded jalapeño pepper
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped green onions
- 2 teaspoons lime juice
- Remaining ingredients:
- 1 bunch thyme sprigs
- 1 bunch rosemary sprigs
- 1 bunch sage sprigs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1. To prepare pork, add pork chops to Basic Brine; refrigerate for 16 hours, turning occasionally.
- 2. To prepare glaze, combine 2/3 cup sugar, 1/3 cup water, jalapeño pepper, and garlic in a small saucepan; bring to a simmer, stirring just until sugar dissolves. Stir in green onions and lime juice. Remove from heat, and let stand for 1 hour.
- 3. Prepare charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack that is set atop 2 stacks of 2 bricks each.
- 4. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
- 5. Remove pork from brine. Pat pork dry with paper towels; discard brine. Place pork on elevated grill rack; grill 1 minute on each side. Grill 8 minutes, turning every 2 minutes. Grill 1 minute on each edge of pork. Continue grilling until a thermometer registers 115°, turning and basting with herb brush and jalapeño glaze every 2 minutes (about 26 minutes total). Remove pork to a platter; lightly baste. Let stand 15 minutes. Maintain grill at medium-high heat.
- 6. Carefully remove the elevated grill rack and bricks. Place pork on the lower grill rack; grill 7 minutes or until thermometer registers 140°, turning and basting every 1 minute. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
- 7. Combine olive oil, parsley, black pepper, salt, and reserved chopped herbs on a cutting board. Add pork to oil mixture; turn to coat. Let stand 10 minutes. Cut pork into thin slices. Turn slices on board dressing to coat. Serve pork with dressing.
- Basic Brine: Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.
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