QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB
From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.
Provided by CHRISSYG
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grind fennel in a spice grinder.
- Mix all ingredients in a bowl except sugar.
- Place in a cold sauté pan.
- Turn heat to medium and heat/toast spices just until fragrant.
- DO NOT BURN.
- Remove from pan allow to cool to room temperature and add the sugar.
- Set aside.
- (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
- Pour into a two gallon zip lock type bag and add the chops.
- (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
- Refrigerate for about an hour, turning occasionally.
- Remove chops from brine and pat dry with paper towels.
- Coat with spice mixture and massage into the meat.
- Allow to sit with rub while preparing the grill.
- Prepare Grill to very hot.
- (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
- Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
- Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
- (Internal temp will rise to about 145 degrees) Serve.
Nutrition Facts : Calories 356.1, Fat 20.8, SaturatedFat 7.5, Cholesterol 68.8, Sodium 21295.6, Carbohydrate 23.7, Fiber 1.3, Sugar 21.2, Protein 18.8
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Mujeeb Mari
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boyflex friday
[email protected]Wouldn't make again.
Ahtisham Khan
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Khongor Zul
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Ak47 Records
[email protected]Perfect for a weeknight meal.
Ahsanali Ahsanali
[email protected]Easy to make.
hailee steinfam
[email protected]Will definitely make again.
Zulaeed Zulaeed
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Tatenda Tinarwo
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Kamal Bhusal
[email protected]Overall, these pork chops were good, but I think I would have preferred them grilled instead of pan-fried.
Rebecca Martin
[email protected]The spice rub was a bit too spicy for me. I would use less chili powder next time.
Ratanang Thudinyane
[email protected]These pork chops were a little dry for my taste. I think I should have brined them for longer.
Kashif Zain
[email protected]I'm not a big fan of pork chops, but these were amazing. The brine and spice rub really made all the difference.
Keshab Kanxo
[email protected]These pork chops were so easy to make. I just threw them in the brine and then grilled them. They were done in no time.
Abdulrehman Tahir
[email protected]I loved the combination of spices in the rub. It was the perfect blend of sweet, savory, and spicy.
William Giles
[email protected]The brining process really made a difference in the flavor and texture of the pork chops. They were so moist and flavorful.
Brie Urbanski
[email protected]These pork chops were a hit! The brine made them so tender and juicy, and the Indian spice rub gave them a delicious flavor. I will definitely be making these again.