Barbecue Pork Chops
Start by soaking your pork chops in a brine for approximately 4 hours. For four chops, the volume of brine mixture should be approximately 3 litres of water and 1 cup of salt (well mixed).
Ingredients
| - 1 tbsp brown sugar | - 2 tsp smoked paprika |
| - 2 tsp ground coriander seeds | - 1 tsp ground cumin |
| - 1 tsp salt | - 1 tsp pepper |
| - 1 tsp garlic powder | - 1 tsp onion powder |
| - ¾ cup barbecue sauce |
Instructions
Remove the chops from the brine and pad dry with paper towels. To prevent your chops curling when they cook, make two cuts at equal spacings through the fat on the outside edge.
Combine and apply the dry rub ingredients to the chops, covering thoroughly.
Place the chops into a medium heat pan and cook for approximately 5 minutes on each side or till the internal temperature of the meat is 55C.
Remove the chops and wipe out the pan.
Apply the barbecue sauce generously to one side of the chops and place them sauce side down in the pan on a slightly higher heat (medium high). I would strongly recommend the barbecue sauce recipe from this book. Once there is a gentle golden brown colour, apply sauce to the exposed side and turn the chops over.
Continue to apply the sauce and flip the chops until they are a deep golden brown or the internal temperature has reached 65C.
Let rest for 5 minutes and serve with chips and a salad / mixed vegetables.