Finding a good recipe for family or friends whom you are having over for dinner can be quite a daunting task. Believe me, I know. It seems like every time I want to have someone over for dinner, even my most basic recipes can turn into a mess. That is why I now solely stick to basic recipes that I can prep the majority in advance. Well, this is one of those.
It can be all seasoned and ready to go, all you need to do is pop it in the oven before serving. Easy, peasy. Check out what our friends over at Cooking Nook had to say about this:
“This is the definitely the best pork chop recipe I have seen in a very long time.”
And she is a cooking pro, so if she says it, I believe it. Also, this gets 5 stars on her site from reviews. OH yeah!
Ingredients
Brine:
1 gallon water, divided
1 cup kosher salt
4 bay leaves
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 tablespoon whole black peppercorns
1/2 cup fresh loosely packed thyme leaves, or 2 tablespoons dried thyme
1 cup Domino brown sugar
2 oranges, halved
1 large white onion, cut into thick slices
4 cloves garlic, crushed
6 (12-ounce) porterhouse pork chops
For the Rub:
1/4 cup Domino brown sugar
2 teaspoons kosher salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon coriander seeds, toasted and ground
1 tablespoon fennel seeds, toasted and ground
Instructions
To make the brine, in a large, deep pot, bring 4 cups of the water to a simmer and add the salt, bay leaves, coriander seeds, fennel seeds, black pepper, thyme, and sugar. Whisk and simmer for about 1 minute, or until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts water. Remove from the heat and cool the brine.
Add the pork chops to the brine and place a plate on top of the chops to keep them submerged. Place the pot in the refrigerator for 6 to 8 hours. While the chops are brining, make the Apple-Walnut Slaw (recipe below).
Remove the chops from the brine, scrape off any of the spices, and pat dry. Discard the brine and place the chops on a plate. Cover them with plastic wrap and refrigerate until you are ready to grill.
To make the rub, mix all of the ingredients together in a small bowl. Prepare your gas or charcoal grill to medium-high heat, and coat the brined chops in the rub.
Grill the pork chops on each side for 3 to 4 minutes, or until the internal temperature registers 170ºF. Make sure the chops aren’t too close to the coals, as the brown sugar can cause a flame to flare.
Transfer the pork chops to a plate and allow them to rest for at least 5 minutes.
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Quick Tip: Serve with a cold pasta salad
Thanks again to Cooking Nook for this amazing recipe.