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 kg Iberico rib roast Frenched
For the brine
- 1 L water
- 1 piece white onion
- 3 cloves garlic
- 3 pieces bay leaves
- 5 pieces juniper berries
- 1 tbsp black pepper corns
- 1 tbsp chili flakes
- 1/2 cup raw cane sugar
For the marinade
- 1/2 cup olive oil
- 2 tbsp fine salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 4 tbsp 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/284°F with some apple smoke wood.
- Place the pork chops and close the lid. Let the meat come to a core temperature of 65°C/150°F.
- 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.
Calories: 413kcalCarbohydrates: 39gProtein: 2gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 3593mgPotassium: 311mgFiber: 5gSugar: 29gVitamin A: 4160IUVitamin C: 3mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!
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