Pork Chop Recipes!



Riesling Brined Double Thick Pork Chop with Spice Rub and Citrus Vinaigrette

I enjoy a great pork chop, and this Riesling brined pork chop recipe is a departure from my more frequently prepared pork chop recipes. Since it's spices are more subtle and the flavors have a nice undertone of sweet from the Riesling brine, offset with the spice rub and citrus vinaigrette. For the wine choice for the brine recipe a fairly dry Riesling is best for my taste. You may want to serve a Riesling with this dish.

Although there are some steps to this recipe, it is really pretty simple and your guest will love the nice thick chops.

Rainee and I serve this with potatoes au gratin and a nice arugula salad.


Serves 4

4 pork rib chops 1 to 1 ½ inch thick Frenched.

Riesling Brine

1 cup water

3 garlic cloves smashed and sliced

1/8 cup kosher salt

1/8 cup brown sugar

2 cups Riesling

1 tablespoon Herbs de Provence or ½ thyme and ½ rosemary

1 ½ teaspoons red pepper flakes

1 tablespoon black pepper

1 tablespoon maple syrup

1 bay leaf

Combine all and let sit for around an hour before brining the chops. Stir well and brine chops for 12 hours.



Spice Rub

2 tablespoons sweet smoked paprika

1 teaspoon ground fennel seed

2 tablespoons dry mustard

1 tablespoon granulated garlic

2 teaspoons black pepper

1 teaspoon red pepper flakes

1 teaspoon kosher salt

Combine all


Tangerine or Blood Orange Citrus Vinaigrette

¼ cup tangerine or blood orange juice

1 tablespoon lemon juice

1 tablespoon chopped fresh rosemary

1 shallot finely chopped

1-2 teaspoons honey * to taste dependent on the sweetness of the juice from the citrus

¼ cup extra virgin olive oil

½ teaspoon salt


Brine the pork chops for 4 hours. Remove the chops from the brine and season with the spice rub. Allow to sit for at least a half hour to let the flavors penetrate a bit. Oil the chops with olive oil for the grill.

I like to start thick chops like these on a nice hot fire, and then move them to the indirect side of the grill. This gets nice grill marks, caramelized flavor and seals in the juices.

Use a thermometer near the bone or your MK 1 touch test to check when the chop is done. Pull if off at around 155 degrees as the chop will continue to cook for a couple of minutes once it is off. Let rest for 5 minute prior to serving.

Plate the chops, stir or shake the vinaigrette, and spoon a tablespoon over the top of the chop. If you have any segments from the tangerine or blood orange they make nice garnish.

Serve!




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