Grilled Brined Pork Chops with Garlic-Herb Oil

• annokset: 4-6
• aktiivinen aika: 90 minutes
• kokonaisaika: 3 hours 30 minutes

Ainekset

⅓ cup packed light brown sugar for brining

¼ cup table salt for brining

¼ cup vodka for brining

2 tablespoons fennel seeds, toasted and ground coarse, divided

2 tablespoons chopped fresh rosemary, divided

8 garlic cloves (6 smashed and peeled, 2 minced)

4 teaspoons pepper, divided

3½ teaspoons dried oregano, divided

3½ teaspoons red pepper flakes, divided

1 tablespoon grated lemon zest plus 1 tablespoon juice

4 (12- to 14-ounce) bone-in pork rib or center-cut chops, about 1 inch thick, trimmed

6 tablespoons extra-virgin olive oil

⅛ teaspoon table salt

Ohjeet

Before You Begin

You can use pork chops that are slightly over or under the weight range as long as they measure about 1 inch thick. These pork chops are very flavorful after 2 hours of brining, but if you have the time, you can brine them for up to 24 hours; the longer they brine, the more the flavors will come through. We include neutral-tasting vodka in the brine to extract flavors from the alcohol-soluble aromatics, but you can substitute an equal amount of water. You can serve these chops whole or sliced.

Instructions

Combine 6 cups cold water, sugar, ¼ cup salt, vodka, 4 teaspoons ground fennel, 4 teaspoons rosemary, smashed garlic, 1 tablespoon pepper, 1 tablespoon oregano, 1 tablespoon pepper flakes, and lemon zest in large bowl. Whisk to dissolve sugar and salt. Submerge pork chops in brine, cover, and refrigerate for at least 2 hours or up to 24 hours.

Combine oil, remaining ground fennel, remaining 2 teaspoons rosemary, remaining 2 minced garlic cloves, remaining 1 teaspoon pepper, remaining ½ teaspoon oregano, remaining ½ teaspoon pepper flakes, and ⅛ teaspoon salt in small saucepan. Heat oil mixture over medium heat until sizzling and fragrant, 1 to 2 minutes. Off heat, stir in lemon juice. Transfer garlic-herb oil to small bowl and refrigerate until ready to grill pork.

Set wire rack in rimmed baking sheet. Transfer chops to prepared rack and thoroughly pat dry, removing any whole spices with paper towels. Cut slits about 2 inches apart through fat around each chop. Refrigerate chops on rack, uncovered, for at least 30 minutes or up to 24 hours.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

While grill heats, microwave garlic-herb oil until just warm, 15 to 30 seconds. Transfer 2 tablespoons garlic-herb oil to small bowl for brushing chops; reserve remaining garlic-herb oil for serving.

Clean and oil cooking grate. Grill chops (covered if using gas) on hotter side of grill until well browned, 2 to 4 minutes per side. Move chops to cooler side of grill. Stir garlic-herb oil for brushing to recombine, then brush onto tops of chops. Grill chops, covered, until meat registers 135 degrees, 3 to 7 minutes. Transfer chops to platter, tent with aluminum foil, and let rest for 10 minutes.

Serve with reserved garlic-herb oil.