Smoked Brown Sugar Brined Pork Chops Recipes

ROSEMARY BROWN SUGAR PORK CHOPS

Steps:

• Heat oven to 425 degrees.
• Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
• Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
• Roast until the meat is cooked through and feels firm to the touch (140 - 145 degrees on a meat thermometer), 8 - 10 minutes. Let the pork chops rest 5 minutes before serving.

BEER-BRINED GRILLED PORK CHOPS

Steps:

• Combine the water, beer, salt, brown sugar and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in the ice.
• Place the pork chops in large resealable plastic bag. Pour beer brine over the pork chops and seal the bag. Refrigerate for at least 4 hours or overnight, turning occasionally.
• Preheat the grill to medium-high.
• In a small bowl, combine the garlic, black pepper and sage.
• Remove the pork chops from the brine and rub them with the garlic mixture.
• Grill the pork chops for 6 to 8 minutes per side, until they are cooked through.
• Transfer the chops to a platter and let them rest for a minute or two before serving.

SMOKED BROWN SUGAR-BRINED PORK CHOPS

Steps:

• In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
• Cover wood chunks with water; soak at least 30 minutes.
• Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
• Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
• Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.

SIMPLE BRINE RECIPE FOR PORK CHOPS

Steps:

• MAKE COLD BRINE SOLUTION: Add all brine solution ingredients to large food-grade bag (e.g. ziploc) or a glass or stainless steel large bowl. Stir or squish bag until salt and sugar are dissolved (30 seconds). Note 1.
• BRINE PORK CHOPS: Add pork chops to bag or bowl ensuring they are fully submerged in the brine solution. Place in fridge. For thinner pork chops (1/2 inch/0.27cm or less), brine for 30-60 minutes. For thicker chops, brine 1-2 hours.
• FINISH AND CONTINUE WITH PORK CHOP RECIPE: Remove from brining bag or bowl and discard brine. Rinse pork chops under cold water. Pat dry with paper towels. Continue with pork chop recipe.