You have probably already noticed that our grill is our “second home” in our own house?? lol We love to grill for so many reasons, but I believe there’s one in particular: the flavor that charcoal leaves on the food, it gives it “up”!. Also, Ludmilla is from Brazil and there they barbecue all the time and she LOVES the smell, the flavor and the whole experience of being around the grill. We have also been grilling different foods than they would in Brazil… but that’s going to be a different post!
I love a good pork chop..who don’t?? So I decided to post this recipe. I am a big fan of brining any kind of pork, chicken or turkey, so I brine my pork to keep it tender and moist. I hear all the time people complaining about how dry a pork chop can be or even in restaurants we have had experiences with dry pork chops and I never understood why because there’s so many techniques you can use to make the meat tender. So, after today you can’t complaint about the dryness of the pork chop, ok?! lol You can skip this step if you want, but if you have the time it’s really worth it!
It’s a great summer pork chop. Try it and see what you think!!
1 C. sugar
1 C. salt
1 gallon water
1 gallon ice water
4 Pork loin chops
Bring sugar, salt and water to a boil over high heat until dissolved. Remove from heat and add 1 gallon ice water. Cool and add pork to the brine. Let sit overnight or at least 4 hours.
Remove pork from brine and pat dry with paper towels.
4 t. salt
4 t. brown sugar
4 t. sweet paprika
2 t. pepper
2 t. mustard powder
1 t. garlic powder.
Mix ingredients together and rub over pork loin chops. Let sit at least one hour.
1/2 C butter
2 garlic cloves, minced
1/2 C. bourbon
1/2 C. brown sugar
4 T. dijon mustard
1 t. cinnamon
1/2 t. cloves
Bring mixture to a simmer over medium heat and reduce to a thick glaze.
Set grill over medium high heat.
Grill pork chops, mopping with the bourbon glaze the last five minutes, until temperature reaches 145.
Just grab your beer or a caipirinha and ENJOY!!!
Have a great saturday!!
Beijos e Tchau!