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