Grill Pork Chops
Grill Pork Chops
1/4 cup kosher salt
1/4 cup sugar
2 cups water
2 cups ice water
4 bone-in, center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
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
- Brine the Pork
- Make brine: combine salt, sugar and 2 cups water in a large saucepan. Cook and stir over medium heat. When the combined have completely dissolved, take the pan off the burners. Add 2 cup of ice water to cool the brine down to room temperature.
- Place the pork chops in a large resealable plastic bag and carefully pour in the cooled brine. Seal the bag, pressing out as much air as possible. Gently turn it over a few times to coat the chops in the liquid. Place the brining bag in a 13×9-in. Baking dish and refrigerate for 8 to 12 hours.
- Add the Rub
- Remove the pork chops from the brine. Gently rinse each under the tap and pat dry using a paper towel. You can discard the brine, too. Next, prime the pork chops by brushing a light layer of oil on both sides.
- It’s time to make the rub. In a small bowl, mix together the paprika, garlic powder, onion powder, ground cumin, ground mustard and ground peppers. Then, using a small handful at a time, rub the blend over the pork chops. Gently pat the spice blend onto the chops until they are evenly covered. Let the meat stand at room temperature 30 minutes.
- Step 3: Get grilling.
- When everything are ready for grilling, using a pair of long-handled tongs and a greased paper towel.
- Increase the flame to medium heat.
- Gently lay the pork chops on the cooking surface, then cover. Cook for 4 to 6 minutes on each side
- After the chops have seared for 2 to 3 minutes, rotate them a quarter turn and cook 2 to 3 minutes more before flipping. Repeat on the opposite side.
- Check for Doneness
- When your pork chops are just about ready, use a meat thermometer to measure their internal temperature, reads 140° and let it stand for 5 minutes.
- Dig In
- Carve each piece into slices before serving.