Wow. This was awesome! How have I never seen these thick cut pork chops before? Better yet, I got two huge chops for $4! Brining these suckers makes them incredible, but then smothering them in sauteed goodness makes them out of this world!! I was a bit nervous about cooking them properly because they were so thick, but there really is no way to not make a delicious brined pork chop!
2 wide cut pork chops
4 cups hot water
5 garlic cloves – peeled and smashed
1/4 cup salt
1 Tbsp. black peppercorns
1 Tbsp. red wine vinegar
1 Tbsp. oregano
1 Tbsp. coconut oil
1 large onion – sliced
1 red pepper – sliced
1. In a gallon sized storage bag, combine water, garlic, salt, peppercorns, vinegar, and oregano. Refrigerate until cold. Add pork chops and allow to brine for 4 hours.
2. Preheat grill to medium heat. Cook pork chops for 8 minutes per side. Because they are so thick, you need to cook them slow and low to cook through.
3. While chops are grilling, heat coconut oil over medium heat in a frying pan. Sautee onion and pepper until onion caramelizes.
4. Remove chops from the grill and smother with the onion and pepper goodness.
Brining has got to be the best thing you can do to a pork chop! It’s so easy and you can throw in whatever you want! Today’s brine started off as an experiment and turned into a culinary masterpiece! Make sure you give your chops a three hour bath. Don’t over brine though, you will wind up with mushy pork!
2 large pork chops (I used center cut boneless)
2 cups hot water
3 Tbsp. Salt
1 Tbsp. Honey
2 smashed cloves garlic
1/2 tsp. black peppercorns
1/2 orange sliced very thin
5 sprigs thyme
1. In a mixing bowl, stir together water, salt, and honey until Salt is dissolved. Add garlic, peppercorns, orange, and thyme and refrigerate until cold.
2. Place pork chops in a gallon ziplock bag and pour brine over them. Get all of the air out of the bag, seal, and refrigerate for three hours.
3. When ready to grill, preheat grill to medium high heat. Grill chops for 4-5 minutes per side.
Note: I like salty meat. If you are not a fan of salt, rinse brine off chops with cold water before grilling.
Ready to try the juiciest and most flavorful pork chops you’ve ever made? We all know that brining does fabulous things to the Thanksgiving turkey, but I bet you haven’t thought to try the magical potion on a pork chop! Once it is brined, you can cook in whichever way is easiest for you. I will be grilling my chops, but broiling or searing in a cast iron skillet are both great options!
As a part of my Teacher. Foodie. Athlete. Does Thanksgving series, we go above and beyond the minimum requirements for Thanksgiving dinner. Instead of just doing this perfectly roasted turkey, I also do a Cajun deep fried turkey.
Growing up, we always had the typical stuffed roasted turkey. Don fix what isn’t broken, right? A simple brine makes the classic so moist, and sausage stuffing makes the perfect side!
20 pound turkey – giblets removed and set aside for gravy
Stuffing – try this recipe for Sausage Stuffing!
1/2 cup olive oil
Salt & pepper
For Brine –
6 cups apple cider
1/4 cup kosher salt
1/3 cup brown sugar
4 bay leaves
1 teaspoon peppercorns
3 Tbsp. sage leaves
3 Tbsp. chopped parsley
5 sprigs of thyme
1 onion – quartered
3 cloves garlic – crushed
2 oranges – sliced
1. At least 24 hours before roasting, heat all brine ingredients in a large pot over medium heat until brown sugar is completely dissolved. Remove from heat and allow to cool COMPLETELY. Place the turkey in a plastic bag (garbage bag works great!) and add the brine to the bag. Place bag in a large pot and pack with ice. Allow to rest for 24 hours while occasionally adding more ice as it melts.
2. When ready to roast, preheat oven to 325 degrees. Remove turkey from brine and thoroughly pat dry with paper towels. Loosely pack both cavities with stuffing. Do not cram in! Stuffing needs space to expand when cooking.
3. Truss the turkey, rub down with olive oil, and generously season with salt and pepper. Place on a roasting rack and pan, and roast for about 5 hours while occasionally basting.
4. About 3 hours through (or when skin is browned) cover loosely with foil to prevent over browning.
5. When the thickest part of the breast reaches 180 degrees and the stuffing reaches 165, remove the turkey and allow to rest for 15-30 minutes before carving.