Prep 24 hrs
Cook 25 mins
This is my take on the renowned turkey brine of Bambara Restaurant in Salt Lake City, UT. I reduced and reduced the brine ingredients and adjusted the spice rub to accommodate a couple of big center cut pork chops, and it was DIVINE! Grill, broil or pan-fry the chops as you wish. Prep time includes brining overnight.
- 2 center-cut pork chops, about 1 pound total
- 4 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon kosher salt
- 1 garlic clove, chopped
- 1 bay leaf
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 2 cups pineapple juice
The Spice Rub
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon sugar
- Combine all brine ingredients in a plastic zipper bag; place the pork chops in the brine and allow to sit overnight in the refrigerator.
- When ready to cook, remove the chops from the brine and pat dry slightly.
- Combine the spice rub and sprinkle generously on the pork chops.
- Grill, broil, or pan-fry the chops as you wish; for grilling, sear quickly on both sides for a couple of minutes, then cover grill and cook for about 20 to 25 minutes more (it all depends on the actual thickness of the chops; adjust accordingly).
I cooked these on the grill. I seared them on high heat for 2 minutes each side and then cooked them for another 20 minutes on low heat. My family's only compalaint was that they were a little spicy. I'll make them again, but cut down on the cayenne pepper in the rub. Very easy to make.
These were great. They had a good flavor and were not tough at all. I browned them on top of the stove and then pan roasted them at 325 degrees for about 25 minutes.