Place: indoor/outdoor
Prep Time: 5 minutes + brine
Cook Time: 15 minutes
Yield: 4 servings
Main Ingredient: Pork
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What you'll need:
- 4 Bone-in Pork Chops
- Fire and Flavor Ancho Chile 30 Minute Brine
- Olive Oil
- Maple Mustard Mashed Sweet Potatoes (see recipe)
Recipe:
4 thick cut, bone-in pork chops, about 1" thick each, 3-4 pounds total
One 12.8 ounce package F&F Ancho Chile 30 Minute Brine
2 tablespoons olive oil
1 recipe Maple Mustard Mashed Sweet Potatoes
FIRST Brine pork chops according to package directions. Remove pork from brine, rub with olive oil, and pat leftover brine spices onto pork. Discard remaining brine solution.
NEXT Preheat grill; If using a gas grill, turn all burners to high, close lid and heat 12 minutes, or until grill reaches about 400-450 degrees. Once heated, leave one burner on high and turn the other down to medium. If using a charcoal grill, light and heat charcoal until grill reaches about 400-450 degrees. Build a two-level fire by stacking most of the hot coals on one side and spreading a single layer of coals on other side. Set grate on grill, close lid and let heat 5 minutes. Lightly oil grill grate.
LAST Sear chops on the hottest part of the grill for 2 minutes a side. Move chops to cooler spot and cook, uncovered, for 6 minutes on each side, or until cooked through (thermometer should read 140°). Remove chops from grill and let rest 5 minutes; serve with maple mustard mashed sweet potatoes.
Indoor Cooking: Heat grill pan to high heat, sear chops for 4-5 minutes per side until meat thermometer reaches 140°F grill.
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