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Prep Time: 1440 Minutes Cook Time: 25 Minutes |
Ready In: 1465 Minutes Servings: 2 |
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This is my take on the renowned turkey brine of Bambara Restaurant in Salt Lake City, UT. I reduced and reduced the brine ingredients and adjusted the spice rub to accommodate a couple of big center cut pork chops, and it was DIVINE! Grill, broil or pan-fry the chops as you wish. Prep time includes brining overnight. Ingredients:
2 center-cut pork chops, about 1 pound total |
4 tablespoons brown sugar |
2 tablespoons maple syrup |
1 tablespoon kosher salt |
1 garlic clove, chopped |
1 bay leaf |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons soy sauce |
2 cups pineapple juice |
1/2 teaspoon paprika |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/2 teaspoon dried thyme |
1/4 teaspoon cayenne |
1/2 teaspoon sugar |
salt |
Directions:
1. Combine all brine ingredients in a plastic zipper bag; place the pork chops in the brine and allow to sit overnight in the refrigerator.
2. When ready to cook, remove the chops from the brine and pat dry slightly.
3. Combine the spice rub and sprinkle generously on the pork chops.
4. Grill, broil, or pan-fry the chops as you wish; for grilling, sear quickly on both sides for a couple of minutes, then cover grill and cook for about 20 to 25 minutes more (it all depends on the actual thickness of the chops; adjust accordingly).
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