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Best pork recipe. A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered the techniques, you'll be enjoying them all summer long.

Prep Time    : 20 mins + brining
Grill             : 10 mins

Servings      : 4


·         1/4 cup kosher salt
·         1/4 cup sugar
·         2 cups water
·         2 cups ice water
·         4 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


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.
5.  For Smoky Pork Rub: Prepare rub as directed, using smoked paprika in place of regular paprika. For Spicy Pork Rub: Add 1/2 teaspoon cayenne pepper to rub mixture. For Sweet Pork Rub: Add 3 tablespoons brown sugar to rub mixture.


1 pork chop: 300 calories, 18g fat (4g saturated fat), 72mg cholesterol, 130mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 30g protein.

Recipe from tasteofhome.com

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