| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive09 |
1 |
servings |
INGREDIENTS
| 9 |
lg |
Garlic cloves |
| 3 |
qt |
Water |
| 1/2 |
c |
Kosher salt |
| 1/4 |
c |
Plus 2 tablespoons black peppercorns |
| 3/4 |
c |
Plus 2 tablespoons sugar |
| 1 1/2 |
tb |
Dried thyme; crumbled |
| 1 |
ts |
Whole allspice |
| 1/2 |
|
Bay leaf |
|
|
Twelve; (1 1/2-inch-thick) |
|
|
; rib pork chops |
| 1/2 |
c |
Plus 2 tablespoons packed light brown |
|
|
; sugar |
| 2 1/2 |
tb |
Ground cumin |
| 1 |
tb |
Kosher salt |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
FOR BRINE
FOR SPICE RUB
Make brine: Lightly mash garlic with flat side of a large heavy knife. In a
kettle bring water to a boil with garlic and remaining brine ingredients
and simmer 15 minutes. Cool brine completely.
Working over a bowl, divide pork chops and brine among 3 large heavy
sealable plastic bags and seal bags, pressing out any excess air. Marinate
pork chops in bags in a large bowl, chilled, turning them once, 2 days.
Make spice rub: In a small bowl whisk together all spice rub ingredients.
Prepare grill. Remove pork chops from brine, discarding brine and any
spices still adhering to chops, and pat dry. Season chops with salt and
pepper and sprinkle both sides of each chop with about 1/2 tablespoon spice
rub, patting it into meat.
Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12
minutes on each side, or until a meat thermometer diagonally inserted 2
inches into centers registers 155 degrees. (Alternatively, arrange chops in
2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds
of a preheated 450 degree oven, switching position of pans halfway through
roasting, about 20 minutes, or until a meat thermometer registers 155
degrees.) Transfer chops to a platter and let stand 5 minutes before
serving.
Yield: 12 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9173
Converted by MM_Buster v2.0l.
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