Pork Chops Bambara

"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."
 
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Ready In:
24hrs 25mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • 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).

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Reviews

  1. 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.
     
  2. 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.
     
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