Cider Brined Porterhouse Pork Chops
PorkBeInspired.com
Sugar & Spice New York Pork Chops 4 New York (top loin) boneless chops, 3/4-inch thick 2 tsp. sweet paprika 2 tsp. brown sugar, light 11/2 tsp. coarse salt 1 tsp. cumin 1 tsp. black pepper 1 /2 tsp. cinnamon Grated zest of 1 orange
Serves 4
Prepare a grill to medium-high heat (about 450°F.). Mix all ingredients except pork together in a small bowl. Rub all sides of pork chops with spice mixture. Let stand 15-30 min. Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 4-5 min. per side. Remove chops from the grill and let rest for 3 min.
Serving suggestions: Serve with cookout favorites like broccoli slaw, sweet potato casserole and cornbread. Facebook.com/PorkBeInspired
Twitter.com/allaboutpork
Pinterest.com/PorkBeInspired
Cider Brin Porterhou ed Pork Chop se s
Nutritional Information: Calories: 290, Fat: 7g, Saturated Fat: 2g, Cholesterol: 125mg, Sodium: 730mg, Carbohydrates: 15g, Protein: 39g, Fiber: 0g.
Saucy Salsa Ribeye Pork Chops 8 ribeye (rib) bone-in pork chops, 3/4-inch thick 2 Tbsp. olive oil 1 cup white onion, diced 1 cup green bell pepper, diced 1 cup red bell pepper, diced 2 cloves garlic, minced 3 8-oz. cans salsa, such as LaPreferida or Goya 1 tsp. chili powder Serving suggestions: Serve with rice (preferably yellow rice) and black beans. If you wish, serve warm flour tortillas on the side to soak up the sauce.
Serves 8
Prepare a grill to medium-high heat (about 450°F.). Heat olive oil in a large skillet over medium heat. Add diced onions, peppers and garlic; cook 5 min. until browned and softened, stirring occasionally. Add salsa and chili powder, cook 5 min. Reduce heat to low. Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 4-5 min. per side. Remove chops from the grill and let rest for 3 min. Serve with salsa mixture.
©2015 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
Pork Cooking Methods, Times and Temperatures: Broil: 4-5 inches from heat; turn halfway through cooking time. Grill: Over direct, medium heat; turn once halfway through grilling. Sauté: Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. Braise: Cook over medium-high heat in 1 tablespoon vegetable oil until browned evenly on both sides. Add enough liquid to come 1/4- to 1/2-inch up sides of pork. Return just to boiling. Cover and simmer until tender.
Broil/Grill Sauté Braise Cook to
Boneless
PORK CHOPS, 3/4 inch thick
New York (Top Loin) Pork Chop Ribeye (Rib) Pork Chop 8-12 min. Sirloin Pork Chop
8-12 min.
6-10 min.
Bone-in
The National Pork Board recommends cooking pork chops, roasts and tenderloin to an internal temperature between 145°F. (medium rare) and 160°F. (medium), followed by a 3-min. rest.
Porterhouse (Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop
10-16 min.
8-12 min.
8-12 min.
145°160°F
Sugar & S pi New Yorkce Pork Chop s
Nutritional Information: Calories: 250, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 120mg, Sodium: 810mg, Carbohydrates: 4g, Protein: 42g, Fiber: 1g.
Cider Brined Porterhouse Pork Chops 4 porterhouse pork chops, about 3/4-inch thick 1 /3 cup table salt or fine sea salt 1 /3 cup plus 1/4 cup maple syrup 2 tsp. dried thyme (or 2 Tbsp. fresh thyme) 11/2 cups chilled hard apple cider (1 12-oz. bottle) or apple cider 11/2 cups ice water 2 tsp. hot red pepper sauce, such as Tabasco, divided Serving Suggestions: A sweet potato salad and fresh succotash would be nice side dishes for these chops.
Serves 4
In a small saucepan, stir 1 cup water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 tsp. hot sauce and stir until ice dissolves to create brine. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1-2 hours, no longer. In small bowl, mix remaining 1/4 cup syrup and 1 tsp. hot sauce; set aside. Prepare a grill to medium-high heat (about 450°F.). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 4-5 min. per side. During the last 2 min., brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 min.
a Spicy Sals Ribeye s Pork Chop
Nutritional Information: Calories: 200, Fat: 8g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 430mg, Carbohydrates: 10g, Protein: 21g, Fiber: 2g.
Sugar & Spice New York Pork Chops 4 New York (top loin) boneless chops, 3/4-inch thick 2 tsp. sweet paprika 2 tsp. brown sugar, light 11/2 tsp. coarse salt 1 tsp. cumin 1 tsp. black pepper 1 /2 tsp. cinnamon Grated zest of 1 orange
Serves 4
Prepare a grill to medium-high heat (about 450°F.). Mix all ingredients except pork together in a small bowl. Rub all sides of pork chops with spice mixture. Let stand 15-30 min. Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 4-5 min. per side. Remove chops from the grill and let rest for 3 min.
Serving suggestions: Serve with cookout favorites like broccoli slaw, sweet potato casserole and cornbread. Facebook.com/PorkBeInspired
Twitter.com/allaboutpork
Pinterest.com/PorkBeInspired
Cider Brin Porterhou ed Pork Chop se s
Nutritional Information: Calories: 290, Fat: 7g, Saturated Fat: 2g, Cholesterol: 125mg, Sodium: 730mg, Carbohydrates: 15g, Protein: 39g, Fiber: 0g.
Saucy Salsa Ribeye Pork Chops 8 ribeye (rib) bone-in pork chops, 3/4-inch thick 2 Tbsp. olive oil 1 cup white onion, diced 1 cup green bell pepper, diced 1 cup red bell pepper, diced 2 cloves garlic, minced 3 8-oz. cans salsa, such as LaPreferida or Goya 1 tsp. chili powder Serving suggestions: Serve with rice (preferably yellow rice) and black beans. If you wish, serve warm flour tortillas on the side to soak up the sauce.
Serves 8
Prepare a grill to medium-high heat (about 450°F.). Heat olive oil in a large skillet over medium heat. Add diced onions, peppers and garlic; cook 5 min. until browned and softened, stirring occasionally. Add salsa and chili powder, cook 5 min. Reduce heat to low. Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 4-5 min. per side. Remove chops from the grill and let rest for 3 min. Serve with salsa mixture.
©2015 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
Pork Cooking Methods, Times and Temperatures: Broil: 4-5 inches from heat; turn halfway through cooking time. Grill: Over direct, medium heat; turn once halfway through grilling. Sauté: Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. Braise: Cook over medium-high heat in 1 tablespoon vegetable oil until browned evenly on both sides. Add enough liquid to come 1/4- to 1/2-inch up sides of pork. Return just to boiling. Cover and simmer until tender.
Broil/Grill Sauté Braise Cook to
Boneless
PORK CHOPS, 3/4 inch thick
New York (Top Loin) Pork Chop Ribeye (Rib) Pork Chop 8-12 min. Sirloin Pork Chop
8-12 min.
6-10 min.
Bone-in
The National Pork Board recommends cooking pork chops, roasts and tenderloin to an internal temperature between 145°F. (medium rare) and 160°F. (medium), followed by a 3-min. rest.
Porterhouse (Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop
10-16 min.
8-12 min.
8-12 min.
145°160°F
Sugar & S pi New Yorkce Pork Chop s
Nutritional Information: Calories: 250, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 120mg, Sodium: 810mg, Carbohydrates: 4g, Protein: 42g, Fiber: 1g.
Cider Brined Porterhouse Pork Chops 4 porterhouse pork chops, about 3/4-inch thick 1 /3 cup table salt or fine sea salt 1 /3 cup plus 1/4 cup maple syrup 2 tsp. dried thyme (or 2 Tbsp. fresh thyme) 11/2 cups chilled hard apple cider (1 12-oz. bottle) or apple cider 11/2 cups ice water 2 tsp. hot red pepper sauce, such as Tabasco, divided Serving Suggestions: A sweet potato salad and fresh succotash would be nice side dishes for these chops.
Serves 4
In a small saucepan, stir 1 cup water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 tsp. hot sauce and stir until ice dissolves to create brine. Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1-2 hours, no longer. In small bowl, mix remaining 1/4 cup syrup and 1 tsp. hot sauce; set aside. Prepare a grill to medium-high heat (about 450°F.). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 4-5 min. per side. During the last 2 min., brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 min.
a Spicy Sals Ribeye s Pork Chop
Nutritional Information: Calories: 200, Fat: 8g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 430mg, Carbohydrates: 10g, Protein: 21g, Fiber: 2g.
