Most of us in The Netherlands grew up eating pork chops. Sometimes they were great but most of the time they were not.
I am going to show you how to make the best pork chops you ever had, every time. I start with a complete pork rib roast because its cheaper than individual pork chops.
- 2 kilo Iberico rib roast frenched
For the brine
- 1 liter of water
- 1 white onion in quarters
- 3 cloves of garlic
- 2 bay leaves
- 5 juniper berries
- 1 tbsp of black peppercorns
- 1 tbsp of chili flakes
- ½ cup fine salt
- ¼ cup of raw can sugar
For the marinade
- 1/2 cup of olive oil
- 2 tbsp fine salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 4 tbsp of paprika powder
- Make your brine by filling a deep pan with the water and the rest of the ingredients for the brine.
- Put the pork chops in the brine and make sure they are underwater. Put the pan in the fridge for 2 to 6 hours.
- In the meantime make the marinade by mixing all the ingredients for the marinade.
- Take the pork chops out of the brine and put them in the marinade and back in the fridge for at least 2 hours.
- Fire up your grill to smoke at a temperature of 140°C (284F) with some apple smoke wood.
- Place the pork chops and close the lid. Let the meat come to a core temperature of 65°C (150F).
- Take the pork chops off the grill. Let the temperature in the barbecue rise and sear the pork chops to get some great grill marks.
- Let the meat rest for a couple of minutes and eet smakelijk.
Big thanks to Napoleon Grills for sponsoring this post.
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BBQ gear used
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