Print this RecipeFew things are as enjoyable as an evening in late summer on the patio with good food, good friends and a lovely bottle of wine. These brined and rubbed pork chops are about as juicy as they get. Be sure to ask for the bone-in variety and have the butcher cut them about 1-¼” thick. Serve this dish with a favorite pasta and fresh tossed green salad.
For the brine, you’ll need:
3 cups water
¼ cup lime juice
¼ cup kosher salt
¼ cup brown sugar
1 Tbsp molasses
For the herb rub:
2 finely chopped garlic cloves
1 Tbsp crushed fennel seeds
1 Tbsp finely chopped fresh sage
1 Tbsp chopped fresh cilantro
1 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh rosemary
2 tsp kosher salt
2 tsp fresh ground pepper
4 bone-in pork chops 1-¼“ thick
1. Pour the water into a two-quart mixing bowl. Add the lime juice, salt, brown sugar and molasses. Stir until dissolved. Place the pork chops into a gallon zip-lock plastic bag. Add the brine and refrigerate for four hours. Transfer the chops to paper towels.
2. Combine the herbs in a food processor. Pulse a few times to thoroughly blend the ingredients. Coat each chop lightly on both sides with the herb rub.
3. Bring your gas grill up to high heat (Grills vary in temperature. You should be able to hold your hand over the heat for about two or three seconds but no more when the temperature is right). Set a charcoal grill with a “hot spot” and the rest medium-low.
4. When the grill is ready, sear the chops for about 1 ½ minutes on each side. Turn the gas grill down to low or move the chops to the cooler area of the charcoal grill. Cover and continue cooking for six minutes. Turn chops over. Covr and continue cooking until the internal temperature reaches 145 to 150 degrees (about another 6 minutes).
5. Remove chops to a warm platter and allow them to rest for about five more minutes.
Serves four with pasta, green salad and a lovely bottle of Fox Creek Old Vine Zinfandel.
Order the featured wine: Fox Creek Old Vine Zinfandel