Canadian Style Grilled Pork Chops
Juicy Grilled Pork Chops are a timeless favorite for outdoor BBQs and weeknight dinners alike. These pork chops are generously seasoned with a blend of savory spices and herbs, including garlic powder, onion powder, paprika, and a touch of cayenne for a hint of heat. Before hitting the grill, they're often marinated to enhance flavor and tenderness. Cooking on a hot grill imparts a fantastic smoky flavor that perfectly complements the natural richness of the pork. These chops are usually served until they're beautifully charred on the outside while still succulent and slightly pink in the middle. Side dishes like grilled vegetables, corn on the cob, or a fresh salad pair brilliantly with these chops to complete the meal. Description by ChatGPT.
Hello culinary enthusiasts! I'm here to share a succulent recipe for Weber-Grilled Rosemary-Thyme Pork Chops that will tantalize your taste buds. This recipe, courtesy of Ontario Pork Recipes, reveals the secret to creating perfectly grilled pork chops with an infusion of herbal flavors and a method that ensures a moist, tender result. Let's elevate your grilling game and impress at your next barbecue with these delectable chops!
Ingredients:
- 4 thick-cut Ontario pork chops
- For the brine:
- Water, enough to fully submerge the pork chops
- 1/4 cup sugar
- 1/4 cup salt
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 3 cloves of garlic, crushed
- 1 bay leaf
- 1 tablespoon whole peppercorns
- Olive oil for grilling
Prep Time: 15 minutes (plus 2 days for brining and drying)
Cook Time: 8 minutes
Total Time: 15 minutes (active) + 2 days (inactive)
Servings: 4
Equipment: Charcoal grill, Instant-read thermometer, Foil (for resting the chops)
Instructions:
1. Begin by preparing the brine. In a large container, combine water, sugar, salt, rosemary, thyme, garlic, bay leaf, and peppercorns. Stir until the sugar and salt dissolve.
2. Immerse the pork chops in the brine, ensuring they are completely submerged. Cover and refrigerate for two days, allowing the flavors to infuse the pork.
3. After two days of brining, remove the pork chops and place them on a rack set over a baking sheet. Allow the chops to air-dry uncovered in the refrigerator for an additional day. The drying process helps remove excess moisture and will result in better grilling.
4. Pat the pork chops dry with paper towels and lightly coat them with olive oil. No additional salt or pepper is needed, as the brine has already seasoned the meat thoroughly.
5. Set up your charcoal grill for a two-zone fire by arranging the charcoal on one half of the grill, leaving the other half empty. The goal is to create a direct heat zone and an indirect heat zone. Light up the charcoal and let it burn down to a consistent, even heat.
6. Make shallow cuts into the fat of the pork chops to prevent them from curling as they cook.
7. Grill the pork chops over the direct heat zone for four minutes on each side, or until an instant-read thermometer reads 155°F (68°C).
8. Once grilled, remove the chops from the grill and let them rest under a loosely tented foil, allowing them to come up to 160°F (71°C). This practice ensures that the chops finish cooking and redistribute their juices.
9. After five minutes, uncover the pork chops and slice them to serve. Enjoy the perfectly cooked Weber-grilled Rosemary-Thyme Pork Chops with your favorite sides.
Cooking Tips:
- Keep the lid of the grill closed while cooking to maintain a consistent temperature.
- When checking the temperature of the meat, insert the thermometer into the thickest part of the pork chop without hitting bone.
This recipe is inspired by the grilling expertise of Damien Chung, Weber Grillmaster at the Weber Grill Academy, and brought to you by Ontario Pork Recipes. Be sure to visit their YouTube channel for more delicious pork recipes: https://www.youtube.com/@ontarioporkrecipes
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