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Photo: Iain Bagwell; Styling: Missie Neville Crawford

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.

Cooking Light AUGUST 2013

  • Yield: Serves 8 (serving size: about 3 ounces and 2 teaspoons dressing)
  • Hands-on: 1 Hour, 20 Minutes
  • Total: 17 Hours, 50 Minutes

Ingredients

  • Pork:
  • 2 (1-pound) bone-in center-cut pork chops (about 2 1/2 inches thick)
  • Basic Brine (see below)
  • Glaze:
  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Double Thick-Cut Pork Chops Recipe

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