Delicious Pork Chops That Simply Can’t Be Beat!
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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. I love making these chops on the grill or in the oven! Either way, they turn out mouth-wateringly swell.
Ingredients
For the brine:
1 gallon water, divided
1 cup kosher salt
4 bay leaves
1 Tbsp fennel seeds, toasted
1 Tbsp whole black peppercorns
1 Tbsp coriander seeds, toasted
1/2 cup fresh loosely packed thyme leaves, or 2 Tbsp dried thyme
1 cup Domino brown sugar
2 oranges, halved
4 cloves garlic, crushed
1 large white onion, cut into thick slices
6 (12 oz.) porterhouse pork chops
For the Rub:
1/4 cup Domino brown sugar
2 tsp kosher salt
1 Tbsp ground black pepper
1 Tbsp coriander seeds, toasted and ground
1 Tbsp fennel seeds, toasted and ground
1 Tbsp paprika
1 Tbsp chili powder
Instructions
Brine: in a large, deep pot, bring 4 cups of the water to a simmer. Add the salt, bay leaves, coriander seeds, fennel seeds, black pepper, thyme, and sugar. Whisk and simmer until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts water. Remove from the heat and let cool.
Add the pork chops to the brine and place a plate on top of the chops to keep them submerged. Refrigerate overnight or at least for 6-8 hours.
Remove the chops from the brine, scrape off any of the spices, pat them dry and place on a plate. Cover them with plastic wrap and refrigerate until you are ready to grill.
Rub: combine all the ingredients in a small bowl. Prepare your grill to medium-high heat, and coat the brined chops in the rub.
Grill the pork chops on each side for 3-4 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