Editor's note:The recipe below is adapted from Elizabeth Karmel's Web site,girlsatthegrill.com.
Ingredients
Makes 6 to 8 servings
Brine:
Meat:
擦:
Step 1
Grilling Method: Indirect/Medium Heat
Step 2
Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
Step 3
Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
Step 4
Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
Step 5
Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
Step 6
Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
Step 7
Cut pork loin into thick (double-cut) chops and serve.
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Reviews (4)
Back to TopThe Salt content absolutely cannot be right - I had premium pork loin chops - way too salty - could not finish half the chop. Is the salt content correct? I followed recipe exactly.
JoWatsonwatson
欧文声音,安大略
4/1/2012
Terrific brine. I brined overnight and went very easy on the rub. The flavor was perfect. However, grilling to 155 degrees was catastrophic. I would grill to 140 and then let it rest up to 155. Served for New Years Day dinner with collard greens with red onions and bacon (delish) and Hoppin John risotto. Even overcooked, the whole meal was a smashing success with my family (5 and 10 year old kids and hubby).
Anonymous
Atlanta, GA
1/2/2011
This recipe is absolute perfection. I served this at a Passover potluck (our in-laws call it "shlep-a-pot".) It got RAVE reviews...and it's so easy.
ovenwiz
2/15/2010
I'll start by saying that I made several deviations from the recipe. First, I didn't have cider so I subbed apple cider vinegar and reduced the salt by 1/3. Then I accidentally brined several hours longer than called for. Finally, I broiled the chops for about 40 minutes and then threw them in the oven at 375 for the remainder of the time. My initial reaction was that they were overcooked and salty. That said, my hubby and I were both gnawing on the bones at the end and he is still trying to convince me that these chops are a healthy alternative to bacon...I'll definitely try this again by reducing the salt, brine time, and grilling them.
micanum
Long Beach, CA
1/5/2009
