What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

Brined Pork Chops

As my Paleo journey began 2.5 years ago, I was immediately drawn to Matt and Stacy of PaleoParents.com.  I started following them on Instagram and then moved over to their blog and when they released their cookbook Beyond Bacon, I bought it right away.  A few months ago they decided to let me do a guest post on their site so needless to say I was thrilled.

Now, let’s talk grilling. I know most people associate grilling with the summer months, but fall is my favorite time of year to cook outside. Working over a hot grill on a cool night, with a tall drink is heavenly. I’ll even grill well into the winter because I’m a man and I’m primal (plus, I have a number colorful scarves to keep me warm). Don’t let those fall nights restrict your cooking to the indoors.

For my guest post, I knew I would a grilling recipe worthy of the Paleo Parents site. Obviously, I’m grilling pork because pork. When your cooking pork chops on a grill, it can be very easy to dry them out. This recipe demands a 24 hour brine so that the meat can absorb all the flavors. (If you choose to to marinate for any less than 24 hours, do so at your own risk.) With Fall fast approaching, I figured apple cider vinegar, sweet honey and the warmth of Chinese 5-spice would be a perfect match for the changeover to Autumn. Enjoy.

Pork-Chops-Featured-Image-740x555

 

Ingredients

4 bone-in pork chops about 1 1/2” thick (about 2.5-3lbs)
4 cups cold water
2 cups apple cider vinegar (preferably unfiltered)
1 cup local honey
1/2 cup kosher salt
1 T Chinese 5-spice ( mixture of cinnamon, cloves, fennel, star
anise and Szechwan peppercorns)
1 T black peppercorns
1 lemon, juiced
2 sprigs fresh rosemary
Instructions

–Add apple cider vinegar to a pot and heat until steam forms, remove from heat
–Add honey and kosher salt and stir until dissolved
–Let cool for 30 minutes
–Add water, Chinese 5 spice, black peppercorns, lemon juice and rosemary
–Place pork chops in large ziplock bag and pour in brine mixture
–Place in fridge overnight
–Before cooking, rinse pork chops, pat dry and bring to room temperature about 30 minutes
–Sprinkle chops liberally with black pepper
–Heat grill to high
–Sear each side of the chop about 3 minutes and turn grill down to medium
–Cook until internal temperature reads 135F
–Let chops rest for 10 minutes and temperature should be around 145F

Eat Well,

John Mack

 

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This entry was posted on October 21, 2014 by in Dinner, Food and tagged , , , , , , .

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