Season pork chops with salt and ground black
MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup
ingredients (orange zest - pepper) in a small cup or bowl
alt, brown sugar and peppercorns in a medium saucepan and set
b>in a mortar and pestle, and pound until finely ground. Rub pork
In a food processor, puree cranberry
Season pork chops, if desired, with salt and black pepper. Heat oil in large
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.
large plate.
Rinse pork chops and pat dry with paper
Heat olive oil in a 5 quart cast iron
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.
3 hours.
To brine pork chops: Bring vinegar, brown sugar,
o inch thick bone in pork chops.
Prepare rub and coat pork chops up to
ack pepper, and paprika together in a saucepan over low heat
rown the pork chops for 1-2 minutes on each side in the hot
nd fish sauce in a bowl for the marinade. Add
In large bowl, add pork chops, vinegar and water. Let sit for 10 minutes.
Lay pork chops flat onto
basil pesto, and pine nuts in a bowl. Use the tip
Sprinkle pork chops with poultry seasoning,