Quick Brined Pork Chops, Grilled With Indian Spice Rub

READY IN: 35mins
Recipe by CHRISSYG

From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.

Top Review by IngridH

These were good, but we thought the flavors were a little out of balance. The cardamom was really strong, and overpowered the other spices. I loved how juicy the chops were, brining really helps keep lean pork from drying out on the grill. Thanks for posting!

Ingredients Nutrition


  1. Grind fennel in a spice grinder.
  2. Mix all ingredients in a bowl except sugar.
  3. Place in a cold sauté pan.
  4. Turn heat to medium and heat/toast spices just until fragrant.
  6. Remove from pan allow to cool to room temperature and add the sugar.
  7. Set aside.
  8. (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
  9. Pour into a two gallon zip lock type bag and add the chops.
  10. (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
  11. Refrigerate for about an hour, turning occasionally.
  12. Remove chops from brine and pat dry with paper towels.
  13. Coat with spice mixture and massage into the meat.
  14. Allow to sit with rub while preparing the grill.
  15. Prepare Grill to very hot.
  16. (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
  17. Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
  18. Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
  19. (Internal temp will rise to about 145 degrees) Serve.

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