Servings: —
Source: Fine Cooking 9/2001
For medium,thick pork chops (3/4 to 1 inch), I cook with direct heat. I sear both sides of the chops briefly over high heat to get a nice crust and then move them to an area of less intense heat, cover the grill, and let them cook through. To set up a charcoal fire for this kind of grilling, I have one area with a thicker layer of coals for a hotter fire and another area with a thinner layer for less intense heat.
As alternative, cut a large pocket in each chop from the fat side and stuff with rub. Salt outside and inside pocket. Heat olive oil in oven-proof skillet, and sear both sides over high heat on stove top (~5 minutes first side, 1 minute second) and finish in same oven proof pan at 350 for 5-10 minutes longer, then remove from oven, tent with foil, and let rest for 10 minutes.
Ingredients
4 pork chops (bone in or boneless), ¾ to 1 inch thick (2½ to 3 lb. total), brined, 4 hours but no more than 6 hours before grilling (see the recipe below),
1 Tbs. chopped garlic
1 Tbs. crushed fennel seeds
1 Tbs. finely chopped fresh sage
1 Tbs. finely chopped fresh rosemary
2 tsp. coarse salt
2 tsp. coarsely ground black pepper
Directions
In a small food processor, combine the garlic, fennel seeds, sage, rosemary, salt, and pepper. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over them, or over the medium-high area on a gas grill. If flare-ups occur, move the chops momentarily to a cooler area. Sear the chops over the hotter area for about 1½ min. per side and then use tongs to move them to the area that’s less hot. Cover the grill and continue cooking until the chops are firm and their internal temperature reaches 145° to 150°F, another 3 to 4 min. per side. Transfer the chops to a clean platter and let them rest for 5 min. so the juices redistribute and the chops finish cooking.
Brown Sugar & Molasses Brine
This brine helps keep pork chops juicy and adds a subtle flavor. Yields enough for 3 to 4 lb. pork chops.
3½ cups water
¼ cup coarse salt
¼ cup dark brown sugar
1 Tbs. molasses
1 cup ice cubes
3 to 4 lb. pork chops
Pour the water into a large bowl or plastic tub. Add the salt, sugar, and molasses and stir until dissolved. Stir in the ice so the brine chills quickly or make in advance and refrigerate. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 4 hours but no more than 6 hours (less for thin chops). Transfer the pork chops to paper towels and proceed with one of the recipes that follow, or else wrap the chops in plastic and keep them refrigerated for up to 2 days.