Grilled spiced double-thick pork chops

1 servings

Ingredients

Quantity Ingredient
9 larges Garlic cloves
3 quarts Water
½ cup Kosher salt
¼ cup Plus 2 tablespoons black peppercorns
¾ cup Plus 2 tablespoons sugar
1½ tablespoon Dried thyme; crumbled
1 teaspoon Whole allspice
½ Bay leaf
Twelve; (1 1/2-inch-thick)
; rib pork chops
½ cup Plus 2 tablespoons packed light brown
; sugar
2½ tablespoon Ground cumin
1 tablespoon Kosher salt
½ teaspoon Cayenne

Directions

FOR BRINE

FOR SPICE RUB

Make brine: Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes. Cool brine completely.

Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.

Make spice rub: In a small bowl whisk together all spice rub ingredients.

Prepare grill. Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle both sides of each chop with about ½ tablespoon spice rub, patting it into meat.

Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155 degrees. (Alternatively, arrange chops in 2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds of a preheated 450 degree oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155 degrees.) Transfer chops to a platter and let stand 5 minutes before serving.

Yield: 12 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9173 Converted by MM_Buster v2.0l.

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