Grilled Spiced Double-Thick Pork Chops
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
9 large
Garlic Cloves1 tbsp
Kosher Salt1.5 tbsps
Dried Thyme (crumbled)1 tsp
Allspice (whole)1
Bay Leaf2.5 tbsps
Ground Cumin1 tsp
CayenneDirections:
1
Make brine: Lightly mash garlic with flat side of a large heavy knife
2
In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes
3
Cool brine completely
4
Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air
5
Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days
6
Make spice rub: In a small bowl whisk together all spice rub ingredients
7
Prepare grill
8
Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry
9
Season chops with salt and pepper and sprinkle both sides of each chop with about 1/2 tablespoon spice rub, patting it into meat
10
Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155 degrees
11
(Alternatively, arrange chops in 2 lightly oiled shallow baking pans
12
Roast chops in upper and lower thirds of a preheated 450 degree oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155 degrees
13
) Transfer chops to a platter and let stand 5 minutes before serving