Quick Brined Pork Chops Grilled With Indian Spice Rub Recipes

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB

Steps:

• Grind fennel in a spice grinder.
• Mix all ingredients in a bowl except sugar.
• Place in a cold sauté pan.
• Turn heat to medium and heat/toast spices just until fragrant.
• DO NOT BURN.
• Remove from pan allow to cool to room temperature and add the sugar.
• Set aside.
• (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
• Pour into a two gallon zip lock type bag and add the chops.
• (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
• Refrigerate for about an hour, turning occasionally.
• Remove chops from brine and pat dry with paper towels.
• Coat with spice mixture and massage into the meat.
• Allow to sit with rub while preparing the grill.
• Prepare Grill to very hot.
• (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
• Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
• Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
• (Internal temp will rise to about 145 degrees) Serve.

GRILLED PORK CHOPS WITH INDIAN SPICE RUB

Steps:

• Gather the ingredients.
• Place chiles, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
• Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto​ the grill.
• To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about 2 layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for 2 minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.
• Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After the meat has had a chance to rest, serve immediately with your favorite side dishes.
• Enjoy.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

GRILLED SPICED DOUBLE-THICK PORK CHOPS

Steps:

• 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 each side 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°F. (Alternatively, arrange chops in 2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds of a preheated 450°F. oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155°F.) Transfer chops to a platter and let stand 5 minutes before serving.

PORK RUB RUBBED AND BAKED PORK CHOPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
• Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).