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Paprika and Sage Rubbed Pork Chops
The brining ensures the meat will be tender and juicy and also allows the vinegar to work it's magic. While the paprika, sage and thyme are very reminiscent of the flavors of old Spain. As always, the key to great chops is to make sure they aren't overcooked.
Place the chops, brine and vinegar into a one gallon zip lock baggie. Close the baggie while forcing out as much air as possible. Brine in the fridge for an hour and a half. When the brining is done remove the chops, discarding the brine, rinse under fresh water and pat dry with paper towels.
Brush each chop with oil and spread the rub evenly over them, working the rub in slightly with your fingers. The grill should be prepared for indirect cooking and should be medium-hot. Place the chops over the coals and sear for 2-3 minutes on each side. Remove the chops to area of the grill away from the coals, close the lid and allow the chops to finish cooking indirectly, about 8-10 minutes total time. Pick up one of the chops with a pair of tongs and insert an instant read thermometer into the side of the chop, through to the center. The chops are ready when the thermometer reads between 145 and 155 degrees (still slightly pink inside)
Notes: This should make enough rub for 4-5 chops. Adjust accordingly for the number you plan to grill.
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