This recipe produces a very juicy, flavorful pork chop. The brine imparts a subtle sweet and savory flavor inside, while the hot sauce baste helps season the outside to create a well-balanced flavor palate for the dish. The pork chops do not get very crusty or browned on the outside, but that sounds par for the course for pellet grills, which cook meat primarily through indirect heat. Save leftovers to serve in sandwiches or stewed with beans.

Robin Bashinsky and Ali Ramee

Gallery

Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: 1 pork chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together water, maple syrup, orange juice, mustard seeds, peppercorns, sage sprigs, and 1/4 cup of the salt in a large saucepot over high until salt dissolves, about 3 minutes. Remove from heat, and let brine cool to room temperature, about 15 minutes. Transfer brine to a large container; add chops, cover, and chill at least 4 hours or up to 8 hours.

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  • Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 375°F, close lid, and preheat pellet grill 10 to 15 minutes. 

  • Remove chops from brine, and pat dry with paper towels, discarding brine. Sprinkle both sides with pepper and remaining 1 tablespoon salt. Stir together oil and hot sauce in a small bowl; brush pork chops with half of hot sauce mixture. 

  • Place pork chops on grill grate, close lid, and grill 10 minutes. Turn chops, and brush with remaining hot sauce mixture; close lid, and grill until a thermometer inserted into pork registers 135°F, 9 to 10 minutes. Remove pork, tent with aluminum foil, and let rest 10 minutes before serving. 

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