Season pork chops with salt and ground black
alt, brown sugar and peppercorns in a medium saucepan and set
Season pork chops, if desired, with salt and black pepper. Heat oil in large
b>in a mortar and pestle, and pound until finely ground. Rub pork
Heat olive oil in a 5 quart cast iron
MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup
bring 2 c water to a boil.
add sugar and salt and stir to dissolve.
add chili powder and remaining water.
remove from heat and cool.
in a large bowl add pork chops and brine.
refrigerate 6 hours or overnight.
remove chops from brine pat dry.
brush with olive oil, season with pepper,.
grill about 12-14 minutes per side until chops are done, or a thrmometer reads 160 degrees serve with salsa.
In a food processor, puree cranberry
ingredients (orange zest - pepper) in a small cup or bowl
large plate.
Rinse pork chops and pat dry with paper
Preheat grill. Whisk together dressing, garlic, herbs and mustard.
Season pork chops. Brush with marinade then grill for 10 mins, turning once, or until cooked to your liking. Transfer to a serving platter and brush with marinade. Let rest for 10 mins before serving.
Lay pork chops flat onto
wo inch thick bone in pork chops.
Prepare rub and coat pork chops up to
live oil in a large skillet over medium heat. Sprinkle pork chops with
3 hours.
To brine pork chops: Bring vinegar, brown sugar,
black pepper, and paprika together in a saucepan over low heat
).
Place flour in a shallow dish and
negar, and fish sauce in a bowl for the
b>in a large skillet over medium-high heat. Season the pork chops
Sprinkle pork chops with poultry seasoning,