Grilled Bone-In Pork Chops
Serves 4
- 3 Tbs salt
- 3 Tbs sugar
- 2 (12 oz) bone-in pork rib or center-cut chops, 1 1/2 inches thick, trimmed
- 1 Tbs ground cumin
- 1 Tbs chili powder
- 1 Tbs curry powder
- 2 tsp packed brown sugar
- 1 tsp pepper
- Dissolve salt and sugar in 1 1/2 quarts cold water in a large container.
- Submerge chops in the brine, cover, and refrigerate for 30 minutes to 1 hour.
- Remove chops from the brine and pat dry.
- Combine the cumin, chili powder, brown sugar, and pepper to make the spice rub.
- Rub the chops with the spices.
- Open bottom vent completely.
- Light large chimney starter filled with charcoal briquettes (6 quarts).
- When top coals are partially covered with as, pour two-thirds even over the grill, then pour remaining coal over half the grill.
- Set cooking grate in place, cover, open the lid vent completely.
- Heat grill until hot, about 5 minutes.
- Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
- Leave the primary burner on high and turn off the other burner(s).
- Clean and oil the cooking grate.
- Place chops on the hotter side of the grill and cook (cover if using gas) until browned on both sides, 4 to 8 minutes.
- Move chops to the cool side of the grill, cover, and continue to cook, turning once, until meat registers 145°F, 7 to 9 minutes longer.
- Transfer chops to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- Serve.
For a Charcoal Grill
For a Gas Grill
The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 508. U.S.A.: Penguin Random House, 2016.