This is the definitely the best pork chop recipe I have seen in a very long time.
One of the things that makes it the best pork chops is that they are super moist. That comes from the brine that chef Grady Spears puts them in before cooking the chops.
It takes a bit of extra time because the meat is brined before you grill it, but if you have the time, you owe it to yourself to give it a try.
Grilling pork chops can make them dry if you are not careful, but brining the chops beforehand certainly solves that one.
These pork chops are fabulous!
This recipe for brined pork chops comes from a wonderful cookbook called Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
, by Grady Spears and June Naylor.
Grady Spears knows his way around a ranch and a ranch kitchen. This particular pork chop recipe is from the Burning Pear Restaurant in Sugar Land, Texas. It was voted best pork dish in the Houston area by a local newspaper.
What makes it stand out is the combination of the citrus brine and the sweet brown sugar dry rub that develops a crust when grilled over an open fire.
Brown Sugar–Crusted Porterhouse Pork Chops with Apple Walnut Slaw
Ingredients
Brine:
- 1 gallon water, divided
- 1 cup kosher salt
- 4 bay leaves
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon fennel seeds, toasted
- 1 tablespoon black peppercorns, whole
- 1/2 cup thyme leaves, fresh, loosely packed, or 2 tablespoons dried thyme
- 1 cup brown sugar
- 2 oranges, halved
- 1 white onion, large, cut into thick slices
- 4 cloves garlic, crushed
- 6 porterhouse pork chops, 12-ounces each
For the Rub:
- 1/4 cup brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon black pepper, ground
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon coriander seeds, toasted and ground
- 1 tablespoon fennel seeds, toasted and ground
Instructions
- To make the brine, in a large, deep pot, bring 4 cups of the water to a simmer and add the salt, bay leaves, coriander seeds, fennel seeds, black pepper, thyme, and sugar. Whisk and simmer for about 1 minute, or until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts water. Remove from the heat and cool the brine.
- Add the pork chops to the brine and place a plate on top of the chops to keep them submerged. Place the pot in the refrigerator for 6 to 8 hours. While the chops are brining, make the Apple-Walnut Slaw (recipe below).
- Remove the chops from the brine, scrape off any of the spices, and pat dry. Discard the brine and place the chops on a plate. Cover them with plastic wrap and refrigerate until you are ready to grill.
- To make the rub, mix all of the ingredients together in a small bowl. Prepare your gas or charcoal grill to medium-high heat, and coat the brined chops in the rub.
- Grill the pork chops on each side for 3 to 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.
- Serve the pork chops with the Apple-Walnut Slaw below.
- Toss the apples with the fresh lemon juice so the apples don’t turn brown. Mix all of the remaining ingredients together with the apples in a large mixing bowl, adjusting the seasonings to taste.
- Cover and keep refrigerated until ready to serve.
Notes
Apple-Walnut Slaw
- 4 Granny Smith apples, cored and julienned
- Juice of 1/2 lemon
- 1 cup red grapes, halved
- 1/2 cup walnut pieces, toasted
- 3 green onions, green and white parts, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1/2 cup creamy blue cheese salad dressing
Tips for Making the Best Pork Chop Recipe:
- To toast the fennel and cumin seeds, use a cast-iron skillet over high heat, shaking the pan frequently and making sure the seeds don’t burn.
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