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

2013-04-23
best pork chop recipe
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  • Servings : 6
  • Prep Time : 6:000 h
  • Cook Time : 10m
  • Ready In : 6:10 h
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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.

Ingredients

  • 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
  • For the 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

Method

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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.

Step 9

Cover and keep refrigerated until ready to serve.

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

Directions:
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

Tips for Making the Best Pork Chop Recipe:

  • 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.

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.

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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We have several pork recipes here. Determine the best pork chop recipe for yourself.

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