Verbena-Brined Pork Chops

Verbena-Brined Pork Chops

Info

Rating
Calories
7576.0
Protein
421.0
Sodium
6477.0
Fat
637.0

Description

Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn't readily available, you can leave it out. Its subtle flavor probably won't be missed, especially if you serve the chops with the distinctly lemony hoppin' John risotto.

Ingredients

4 quarts water
1 cup loosely packed fresh lemon verbena leaves (1/2 ounces) or 1/2 cup dried (optional; sometimes called vervain)
1/4 cup plus 2 tablespoons kosher salt
1/4 cup plus 2 tablespoons sugar
8 (1 1/2-inch-thick) pork rib chops (6 pounds total), frenched (see cooks' note, below)
Special equipment: an instant-read thermometer
Accompaniment: Hoppin' John Risotto

Directions

  1. Bring all ingredients except pork to a boil in an 8- to 10-quart pot, then cool brine to room temperature. Add chops and chill in brine, covered, at least 8 hours. Remove chops from brine and rinse, then bring to room temperature (about 1 hour).
  2. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  3. Pat chops dry. Grill chops on lightly oiled grill rack, turning over occasionally, until thermometer inserted horizontally into center of chops registers 150°F, 15 to 18 minutes total for charcoal or gas grill.
  4. Transfer chops to a platter and let stand, covered loosely with foil, 10 minutes.

Tags

    Herb Pork Backyard BBQ Pork Chop Summer Grill Brine Grill/Barbecue Gourmet
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