Brined Double Cut Pork Chops with Barbecue Sauce
By Charlie Palmer, Remington Camp Cooking
Brined Double Cut Pork Chops with Barbecue Sauce
By Charlie Palmer, Remington Camp Cooking
Yield/Serves:
Makes 4 servings
- 4 bone-in double-cut pork chops, about 14 to 16 ounces each
- ½ Basic Brine recipe (recipe to follow)
- Olive oil, for brushing
- Remington Bourbon Barbecue Sauce
Basic Brine (makes 4 cups)
- 4 cups water
- ¼ cup kosher salt (never iodized)
- 2 tablespoons sugar
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon crushed dried bay leaves
- 5 cloves garlic, smashed (optional)
A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.
Making the brine: In a saucepan, combine all of the ingredients and place over moderate heat. Two things happen here: the liquid is heated to the point where the salt and sugar dissolve into the brine, and the brine becomes infused with the flavor of the spice components. When the brine comes to a gentle boil, remove the pan from the heat. Avoid reducing the liquid and upsetting the ratio. Set it aside to steep and extract as much flavor as possible as it cools.
Marinating and cooking the meat: In a large nonreactive container, combine the meat and the brine and let sit overnight in the refrigerator. Remove the chops from the brine and pat dry on both sides.
Preheat a grill pan over medium-high heat. Brush the chops with olive oil and sear 1 to 2 minutes or until grill marks form, rotating the chops 90 degrees afterwards to create a cross-hatch pattern. Cook for an additional 1 to 2 minutes, then flip and mark the other side.
Place the marked chops on a baking rack on a sheet pan (rimmed cookie sheet) and brush each with the Remington Bourbon Barbecue Sauce, or other sauce.
Place pan in preheated 375 °F oven on the middle rack. Cook meat for about 20 minutes or until the internal temperature registers 145 °F on an instant-read thermometer. Let stand about 5 minutes before serving.
Making the brine: In a saucepan, combine all of the ingredients and place over moderate heat. Two things happen here: the liquid is heated to the point where the salt and sugar dissolve into the brine, and the brine becomes infused with the flavor of the spice components. When the brine comes to a gentle boil, remove the pan from the heat. Avoid reducing the liquid and upsetting the ratio. Set it aside to steep and extract as much flavor as possible as it cools.
Marinating and cooking the meat: In a large nonreactive container, combine the meat and the brine and let sit overnight in the refrigerator. Remove the chops from the brine and pat dry on both sides.
Preheat a grill pan over medium-high heat. Brush the chops with olive oil and sear 1 to 2 minutes or until grill marks form, rotating the chops 90 degrees afterwards to create a cross-hatch pattern. Cook for an additional 1 to 2 minutes, then flip and mark the other side.
Place the marked chops on a baking rack on a sheet pan (rimmed cookie sheet) and brush each with the Remington Bourbon Barbecue Sauce, or other sauce.
Place pan in preheated 375 °F oven on the middle rack. Cook meat for about 20 minutes or until the internal temperature registers 145 °F on an instant-read thermometer. Let stand about 5 minutes before serving.