Our Best Pork Chop Recipe:
Brown Sugar–Crusted Porterhouse Pork Chops with Apple Walnut Slaw

This is the definitely the best pork chop recipe I have seen in a very long time.

It takes a bit of extra time because the meat is brined before you grill it, but if you have the time, you owe it to yourself to give it a try.

Grilling pork chops can make them dry if you are not careful, but brining the chops beforehand certainly solves that one.

This recipe for brined pork chops comes from a wonderful cookbook called Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens, by Grady Spears and June Naylor.

You will find our review of the cookbook here.

Grady Spears knows his way around a ranch and a ranch kitchen. This particular pork chop recipe is from the Burning Pear Restaurant in Sugar Land, Texas. It was voted best pork dish in the Houston area by a local newspaper.

What makes it stand out is the combination of the citrus brine and the sweet brown sugar dry rub that develops a crust when grilled over an open fire.

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Burning Pear Restaurant's Best Pork Chop Recipe:
Brown Sugar–Crusted Porterhouse Pork Chops

Brine:
1 gallon water, divided
1 cup kosher salt
4 bay leaves
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 tablespoon whole black peppercorns
1/2 cup fresh loosely packed thyme leaves, or 2 tablespoons dried thyme
1 cup brown sugar
2 oranges, halved
1 large white onion, cut into thick slices
4 cloves garlic, crushed
6 (12-ounce) porterhouse pork chops

Rub:
1/4 cup brown sugar
2 teaspoons kosher salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon coriander seeds, toasted and ground
1 tablespoon fennel seeds, toasted and ground

To make the brine, in a large, deep pot, bring 4 cups of the water to a simmer and add the salt, bay leaves, coriander seeds, fennel seeds, black pepper, thyme, and sugar. Whisk and simmer for about 1 minute, or until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts water. Remove from the heat and cool the brine.

Add the pork chops to the brine and place a plate on top of the chops to keep them submerged. Place the pot in the refrigerator for 6 to 8 hours. While the chops are brining, make the Apple-Walnut Slaw (recipe below).

Remove the chops from the brine, scrape off any of the spices, and pat dry. Discard the brine and place the chops on a plate. Cover them with plastic wrap and refrigerate until you are ready to grill.

To make the rub, mix all of the ingredients together in a small bowl. Prepare your gas or charcoal grill to medium-high heat, and coat the brined chops in the rub.

Grill the pork chops on each side for 3 to 4 minutes, or until the internal temperature registers 170ºF. Make sure the chops aren’t too close to the coals, as the brown sugar can cause a flame to flare.

Transfer the pork chops to a plate and allow them to rest for at least 5 minutes.

Serve the pork chops with the Apple-Walnut Slaw below.

• To toast the fennel and cumin seeds, use a cast-iron skillet over high heat, shaking the pan frequently and making sure the seeds don’t burn.

Apple-Walnut Slaw

4 Granny Smith apples, cored and julienned
Juice of 1/2 lemon
1 cup red grapes, halved
1/2 cup walnut pieces, toasted
3 green onions, green and white parts, finely chopped
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground black pepper
1/2 cup creamy blue cheese salad dressing

Toss the apples with the fresh lemon juice so the apples don’t turn brown. Mix all of the remaining ingredients together with the apples in a large mixing bowl, adjusting the seasonings to taste.

Cover and keep refrigerated until ready to serve.

Serves 6