Double Thick-Cut Pork Chops

Name: Double Thick-Cut Pork Chops
Prep time: 17 h 50 min
Cook time: 17 h 50 min
Total time: 17 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 8 servings Basic Brine (see below); 2 Tbsps finely chopped fresh flat-leaf parsley; 2 garlic cloves, crushed; 2 Tbsps finely chopped green onions; 2 Tbsps minced seeded jalapeño pepper; 0 teaspoons kosher salt; 2 teaspoons lime juice; 2 Tbsps extra-virgin olive oil; 907 grams bone-in center-cut pork chops (about 2 1/2 inches thick); 1 bunch rosemary sprigs; 1 bunch sage sprigs; 158 milliliters sugar; 1 bunch thyme sprigs; 79 milliliters water

You can never have too many main course recipes, so give Double Thick-Cut Pork Chops a try. One serving contains 286 calories, 25g of protein, and 12g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up lime juice, basic brine, flat-leaf parsley, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

To prepare pork, add pork chops to Basic Brine; refrigerate for 16 hours, turning occasionally.

Ingredients you will need

Pork Chops

Brine

Pork

To prepare glaze, combine 2/3 cup sugar, 1/3 cup water, jalapeo pepper, and garlic in a small saucepan; bring to a simmer, stirring just until sugar dissolves. Stir in green onions and lime juice.

Ingredients you will need

Green Onions

Lime Juice

Garlic

Pepper

Glaze

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat, and let stand for 1 hour.

Prepare charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack that is set atop 2 stacks of 2 bricks each.

Equipment you will use

Grill

Tie herb sprig bunches tightly to the handle of a long wooden spoon.

Equipment you will use

Wooden Spoon

Remove pork from brine. Pat pork dry with paper towels; discard brine.

Ingredients you will need

Brine

Pork

Equipment you will use

Paper Towels

Place pork on elevated grill rack; grill 1 minute on each side. Grill 8 minutes, turning every 2 minutes. Grill 1 minute on each edge of pork. Continue grilling until a thermometer registers 115, turning and basting with herb brush and jalapeo glaze every 2 minutes (about 26 minutes total).

Ingredients you will need

Glaze

Pork

Equipment you will use

Kitchen Thermometer

Grill

Remove pork to a platter; lightly baste.

Ingredients you will need

Pork

Let stand 15 minutes. Maintain grill at medium-high heat.

Equipment you will use

Grill

Carefully remove the elevated grill rack and bricks.

Equipment you will use

Grill

Place pork on the lower grill rack; grill 7 minutes or until thermometer registers 140, turning and basting every 1 minute. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.

Ingredients you will need

Herbs

Pork

Equipment you will use

Kitchen Thermometer

Grill

Combine olive oil, parsley, black pepper, salt, and reserved chopped herbs on a cutting board.

Ingredients you will need

Black Pepper

Olive Oil

Parsley

Herbs

Salt

Equipment you will use

Cutting Board

Add pork to oil mixture; turn to coat.

Ingredients you will need

Pork

Cooking Oil

Let stand 10 minutes.

Cut pork into thin slices. Turn slices on board dressing to coat.

Ingredients you will need

Pork

Serve pork with dressing.

Ingredients you will need

Pork

Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil.

Ingredients you will need

Black Peppercorns

Whole Garlic Cloves

Fresh Thyme

Kosher Salt

Bay Leaves

Lemon

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat; cool. Refrigerate brine overnight.

Ingredients you will need

Brine

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 8servings

Basic Brine (see below)2Tbsps

finely chopped fresh flat-leaf parsley 2

garlic cloves, crushed 2Tbsps

finely chopped green onions 2Tbsps

minced seeded jalapeño pepper 0teaspoons

kosher salt 2teaspoons

lime juice 2Tbsps

extra-virgin olive oil 907grams

bone-in center-cut pork chops (about 2 1/2 inches thick)1bunch

rosemary sprigs 1bunch

sage sprigs 158milliliters

sugar 1bunch

thyme sprigs 79milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.