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!
I don’t know why I don’t make pork more often. It is delicious and healthy! I think that as I grew up, trichinosis fears lead to overcooked and very chewy pork chops. When cooked right, it is juicier and more flavorful than chicken.
2 pork chops
1 small eggplant – slices into thick slices
2 small tomatoes – stems removed
1 red bell pepper – halved and seeded
3 Serrano peppers- tops cut off
2 Tbsp. olive oil
1/4 cup walnuts
1/4 cup sundried tomatoes
1/4 cup water
Salt & pepper to taste
1. Preheat grill to medium high. Grill peppers until cooked through – about 5 minutes per side.
2. Grill pork chops, eggplant, and tomatoes for 5 minutes per side.
3. While pork and veggies are grilling, in a food processor, purée red peppers, Serrano peppers, olive oil, walnuts, sundried tomatoes, water, salt, and pepper.
4. Plate pork chop, top with grilled eggplant and tomatoes, and top with pepper purée.
I love barbecue sauce and I love honey mustard. Both are awesome on pork, but they don’t quite fit into the low calorie diet. I solved that dilemma by whipping up this marinade which was a combination of both flavors and it was delicious!
2 center cut pork chops
2 Tbsp. spicy brown mustard
1 Tbsp. apple cider vinegar
1 Tbsp. Splenda brown sugar
1 tsp. garlic powder
1 tsp. chili powder
1. Place pork chops in a ziplock bag. Mix together remaining ingredients in a small bowl and pour over pork. Seal and refrigerate for at least one hour.
2. Preheat grill to medium high heat.
3. Grill chops for 5 minutes per side and serve with a pile of veggies or slaw.