Whole Grain 100
Email: [email protected]
  • Welcome
  • Price Sheet
  • Store & Classes
  • Baking Education
  • Recipes
  • Grain Education
  • Health & Nutrition

Perfect Grilled Pork Chops

6/2/2016

0 Comments

 
PicturePicture from Taste of Home
I always brine my turkey for Thanksgiving but never thought of brining pork. It makes sense because sometimes pork tends to be dry after it's cooked. You have to do a bit of planning the day before to allow for the chops to brine overnight. What I usually buy is a pork loin and cut it into 1 1/2 inch slices for nice boneless chops. The butcher will cut it for you for free if you ask, that will save you the time and mess.

Servings:
4

Ingredients:
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 cups water
  • 2 cups ice water
  • 4 bone-in pork center-cut rib chops (1 inch thick and 8 ounces each)
  • 2 tablespoons canola oil

BASIC RUB:
  • 3 tablespoons paprika
  • 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground chipotle pepper
Make a larger batch so you have it on hand for the next time you grill pork, chicken or beef. Just store it in a dark cool location. The Co-Op offers great prices on spices, so you can afford to actually use spices.  Check out the prices

Directions:
  • 1. In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
  • 2. Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.
  • 3. Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
  • 4. Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.

Recipe from Taste of Home
Nutritional Facts1 pork chop equals 300 calories, 18 g fat (4 g saturated fat), 72 mg cholesterol, 130 mg sodium, 5 g carbohydrate, 2 g fiber, 30 g protein.


0 Comments



Leave a Reply.

    Categories

    All
    Appetizers
    Beef Main Dish
    Beverage
    Biscuits
    Breakfast
    Cakes
    Cookies & Bars
    Desserts
    Fermentation
    Fish
    Gluten Free
    Ice Cream
    Instant Pot
    Medicine
    Muffins & Quick Breads
    Pies
    Pork Main Dish
    Poultry Main Dish
    Preservation
    Puddings
    Salads
    Sandwiches
    Sauces
    Save Money & Time
    Seasoning Mixes
    Sides
    Soups & Stews
    Sweet Yeasted Breads
    Toppings & Spreads
    Vegetable Side Dish
    Yeast Breads

    RSS Feed

Powered by Create your own unique website with customizable templates.