ULTIMATE GRILLED PORK CHOPS
4 bone-in pork center-cut rib chops (1-inch thick and 8 ounces each)
2 tablespoons vegetable oil
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1/4 cup kosher salt
1/4 cup sugar
2 cups water
2 cups ice water
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper
Brining: In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13-by-9-inch baking dish. Refrigerate 8-12 hours.
Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil.
In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.
Yield: 4 servings; 1 pork chop equals 300 calories, 18 grams fat, 72 mg cholesterol, 130 mg sodium, 5 grams carbohydrates, 2 grams fiber, 30 grams protein.
Smoky Pork Rub: Prepare rub as directed, using smoked paprika in place of regular paprika.
Spicy Pork Rub: Add 1/2 teaspoon cayenne pepper to rub mixture.
Sweet Pork Rub: Add 3 tablespoons brown sugar to rub mixture.
Taste of Home June/July 2015