Best 4 Texas Rubbed And Brined Pork Chops Recipes
**Succulent and Savory: A Culinary Journey with Texas Rubbed and Brined Pork Chops**
Embark on a tantalizing culinary adventure with our enticing Texas Rubbed and Brined Pork Chops. This delectable dish promises a symphony of flavors that will leave your taste buds dancing with delight. Dive into the depths of a two-step process that elevates ordinary pork chops to an extraordinary masterpiece. Begin by immersing the chops in a flavorful brine solution, allowing them to soak up a harmonious blend of spices and herbs. This initial step infuses the meat with a tender juiciness that will melt in your mouth.
Next, coat the chops in a tantalizing rub, a carefully crafted mixture of paprika, garlic powder, onion powder, chili powder, brown sugar, and salt. This aromatic coating forms a flavorful crust that caramelizes during cooking, creating a delightful textural contrast to the tender interior. Whether you prefer the convenience of your oven or the smoky allure of a grill, both methods yield succulent and satisfying results.
Accompanying the main event are a trio of enticing recipes that elevate the pork chops to a complete and unforgettable meal. Indulge in a creamy and tangy coleslaw, providing a refreshing counterpoint to the richness of the pork. Savor the smoky sweetness of grilled corn on the cob, a classic summertime treat that adds a touch of rustic charm. And for a burst of vibrant color and flavor, whip up a refreshing and zesty cucumber salad, a light and refreshing accompaniment that cleanses the palate.
Prepare to tantalize your taste buds and embark on a culinary journey like no other with our Texas Rubbed and Brined Pork Chops. This main course, along with its delectable accompaniments, promises to transform your dinner table into a celebration of flavors.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
PORK RUB RUBBED AND BAKED PORK CHOPS
Quick pork rub brings the flavor to these oven-baked pork chops.
Provided by Ron Perry
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
- Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g
GRILLED MAPLE-BRINED PORK CHOPS
Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Once brined, they can be refrigerated for several days before cooking.
Provided by Jody Adams
Categories Garlic Pork Summer Tailgating Brine Grill/Barbecue Maple Syrup
Yield Makes 4 entrée servings
Number Of Ingredients 18
Steps:
- 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
- 2. Remove the pork from the brine and pat dry (without rinsing).
- 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
- 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.
TEXAS-RUBBED AND BRINED PORK CHOPS
Provided by Elizabeth Karmel
Categories Pork Marinate Backyard BBQ Dinner Lunch Pork Chop Summer Tailgating Grill Grill/Barbecue Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Grilling Method: Indirect/Medium Heat
- Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
- Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
- Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
- Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
- Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
- Cut pork loin into thick (double-cut) chops and serve.
Tips:
- To ensure that the pork chops are evenly cooked, choose chops that are of similar thickness.
- To create a flavorful brine, use a combination of water, brown sugar, salt, garlic powder, onion powder, paprika, and black pepper.
- For the best results, brine the pork chops for at least 4 hours or overnight.
- To make the Texas rub, mix chili powder, cumin, garlic powder, onion powder, paprika, brown sugar, and salt.
- Before grilling the pork chops, pat them dry with paper towels to remove excess moisture.
- Sear the pork chops over direct heat for a few minutes per side to create a nice crust.
- Move the pork chops to indirect heat and continue to cook until they reach an internal temperature of 145 degrees Fahrenheit.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
This recipe for Texas rubbed and brined pork chops is a delicious and easy way to cook pork chops. The brine helps to keep the pork chops moist and flavorful, while the rub gives them a nice crust and a smoky flavor. This recipe is perfect for a weeknight dinner or a backyard barbecue.
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