Hardcore Hobbit: Pork Chop

Juicy, tender pork chops oh my yes. I usually have a tough time with pork chops, I really am not their biggest fan so I put this one off for awhile. Then I found these beautiful butterflied pork loin chops on sale. The time to make a pork chop I actually enjoyed was now. In the game pork chops are made with salt, pork chops, and cauliflower. The first thing that came to mind was to do a brine. I hear so many good things about doing a brine before grilling. I have now learned that these things are completely true. Wow! I loved this pork chop. I will be doing brined pork chops from now on. It was juicy, flavourful, and well…tastylicious! I never thought I would say that about a pork chop. These pork chops also displayed what I think are the prettiest grill mark lines I have ever seen my husband do. Was it the magic of the brine or was it the awesomeness of husband….only the grill knows what happened out there. It is not talking.

  • 2 centre loin butterflied pork chops about 4 ounces each
  • 2 cup water
  • 2 tbl kosher salt
  • 2 tbl brown sugar
  • 1 tbl molasses
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 1 long peppercorn or half tsp peppercorns
  • 2 cup ice cubes
  • 2 cup cauliflower
  • 2 tbl margarine
  • 4 tbl chicken stock (added slowly to achieve desired texture)
  • 1 tsp fresh rosemary, chopped
  • salt and pepper to taste
  1. Combine the water, salt, sugar, molasses, garlic, bay leaf and peppercorn in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolve. Remove from the burner and add ice cubes.
  2. Once the brine is cool, place the pork chops in a bowl and pour the brine over them. Refrigerate for atleast 2 hours but no more than 12 hours.
  3. Preheat the grill to high then reduce to medium. Oil the grill and remove the chops from the brine placing them on the grill. Discard brine. Allow to sear for two minutes on each side. Then cook on each side for 3 minutes.
  4. While the chops are cooking bring a large pot of water to boil. Add the cauliflower and cook until fork tender, about 10 minutes or less. Drain. Add the margarine and rosemary and smash. If you want a smoother texture slowly add chicken stock 1 tbl at a time while you mash. Season to taste.

Serves 2. Each serving contains 281 calories, 10.2 grams fat, 8.4 grams carbs, 2.5 grams fibre, and 37.2 grams protein. Oh what tasty happiness these pork chops with a side of rosemary cauliflower be. On a side note, rosemary mashed potatoes are tasty with this too, for those not fond of cauliflower.

Psst, want to know what long peppercorns look like…

They have a bit more of a woodsy and spicier taste than your usual peppercorn. They are a lot of fun to work with. If you see some, acquire!! You can usually find them in Indian grocery stores. You often see them in pickles, Indonesian and Malaysian cooking. Err….I mean….from just beyond the shire ofcourse.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s