Brined & Grilled Pork Chop Recipe


Double-Cut Chops for Dad


FATHER'S DAY SPECIAL

Chef Taylor Byrd developed this pork chop recipe as the perfect dish to serve for Father's Day.

 

Brine Recipe:

  • Water - 4 Cup
  • Kosher Salt – 2/3 Cup
  • Brown Sugar – 2/3 Cup
  • Black Peppercorns Whole – 1 Tbsp
  • Mustard Seed – 1 Tbsp
  • Fennel Seed – 1 Tbsp
  • Coriander Seed - 1 Tbsp
  • Garlic Cloves – 3 ea.
  1. Combine all ingredients in a pot. Bring to boil. Remove from heat and pour in a container with 4 cups of ice. Stir to cool.
  2. Add Pork Chops to brine for up to 12 hours. Min of 2 hours.

How to Grilling:

  1. Remove Pork Chop from the brine. Pat dry with paper towels. Season liberally on all sides with kosher salt and black pepper to taste
  2. Grill on both sides until internal temperature of 135-140 F for a rosy pink center. Rest before slicing and serving.

 

Get ready for Grilling Season

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Guide to making the Slaw

Apple, Fennel and Snow Pea Slaw:

  • Honeycrisp Apple – 1 ea
  • Fennel – 1 ea
  • Snow Pea – 20 pods
  • Carrot – 1-2 ea
  • Daikon – ½ ea
  • Fresno Chile – 1 ea
  • Crispy shallot – 2 Tbsp
  1. Cut Apple, Fennel (bulb only), Snow Peas, Carrot, and Radish into small sticks approximately the same size.
  2. Deseed and mince Fresno Chile
  3. Combine all ingredients in a bowl
  4. Add salt and pepper to taste
  5. Add vinaigrette and mix well to incorporate dressing

Orange Vinaigrette:

  • White Vinegar – 1 oz
  • Rice Vinegar – 1 oz
  • EVOO – 2 oz
  • Orange – 1 ea (juice and zest)
  • Stone Ground Mustard – 1 Tbsp
  • Dijon Mustard – 1 Tbsp
  • Honey – 2 tsp
  • Salt to taste
  • Pepper to taste
  1. Combine all ingredients, excluding oil, into blender. Mix to incorporate.  
  2. Slowing drizzle in oil until creamy consistency forms

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