I love Grilled Pork Chops! Making brined pork chops is a great technique to keep them moist and bring out the flavor. For this grilled pork chop recipe we will brine the chops, use a spice rub, grill them up and glaze them. Layers and tons of flavors! So when you are thinking about grilling pork chops, think of this recipe!
4 1 to 1 ½ inch thick Pork Rib chops
1 tablespoon red pepper flakes
2 cups orange juice
2 cups water
½ cup kosher salt
2 teaspoons oregano
½ teaspoon liquid smoke * optional
10 cloves garlic smashed with the flat side of a knife
½ cup honey
Combine the water, orange juice, salt, honey, garlic, and red pepper flakes in a non-reactive sauce pan. Bring to a simmer then turn off the flame and allow two cool to room temperature. Add the liquid smoke if desired. When the brine has cooled, place in a large zip lock baggie. Refrigerate.
1 tablespoon Ancho chile powder
1 tablespoon smoked sweet paprika
1 tablespoon brown sugar
1 teaspoon dry mustard
½ teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
Combine all and save in a airtight container Jalapeno Balsamic Glaze
½ cup Red Jalapeno Jelly
1 tablespoon Balsamic vinegar
2 tablespoons water
Combine all in a small non-reactive sauté pan, bring to a simmer and whisk the jelly until melted. Place chops in the chilled brine for two hours. When done remove from brine and place on a plate and season liberally with the spice rub. You will have extra for future use. Allow to sit for 30 minutes. Heat your grill for a two zone fire. One side should be nice and hot to put on grill marks. If you are using a Grill Grate, this is not necessary, just nice and hot.
On the hot side of the grill, put nice grill marks on the chops. Move to the indirect side and grill your chops until almost done, testing with a thermometer. A 1 ½ inch chop will likely take around 15 minutes. In the last two minutes of cooking, brush the glaze on the chops; be careful not to allow it to burn. Paint them with the glaze one more time and remove from the grill.
PS. This is a great dish with a big Paso Robles Zinfandel or Syrah!