Are you looking for an interesting dinner idea? Pat this spicy rub on some brined, dry-aged pork chops. Then serve them with cheesy grits drizzled with gastrique sauce, and give the family something delicious to come home to!
YIELD: 4 SERVINGS • COOK TIME: 2 HOURS
BRINE
1 gal (3.8 L) distilled water
1 cup (241 g) salt
2 cups (383 g) sugar
4 cloves garlic, chopped 1 onion, chopped
1 large bunch fresh thyme
2 stalks celery, chopped
1 large bunch fresh rosemary
2 bay leaves
½ cup (120 ml) Worcestershire sauce
½ cup (120 ml) soy sauce
MEAT
4 dry-aged Compart pork chops Spray oil
¼ cup (55 g) blackened seasoning
Dash of cooking oil, for searing
2 tbsp (30 ml) olive oil
1 (8-oz [225-g]) jar sweet cherry peppers, chopped and liquid reserved
Shallot or small onion, chopped
4 tbsp (57 g) butter, divided
4 tbsp (60 ml) honey
GRITS
1 (1-lb [454-g]) box Jim Dandy Grits, prepared according to package directions
2 cups (241 g) shredded white cheddar cheese
Seasoning, to taste
To make the brine, mix the ingredients in a glass container large enough to hold all 4 pork chops. Add the pork chops to the bowl, and brine in the refrigerator for at least 4 hours. Make sure the pork chops are fully submerged in the brining liquid.
To make the meat, remove the pork chops from the brine, and rinse them under cold water. Pat them dry with paper towels, and coat them with a light layer of spray oil. Liberally coat the chops with a prepared blackened seasoning of your choice.
Place a seasoned cast-iron pan on your stovetop over high heat. Let the pan heat up, and then add some cooking oil to the pan. Place the chops in the pan and sear for 1 to 2 minutes. Flip, and sear the remaining side. Using tongs, sear the edges of the pork chops. After browning all sides, remove the chops from the heat and form them into a single layer in the bottom of a baking dish.
Immediately add the olive oil, peppers and shallot to a hot pan and sauté until just translucent, about 6 to 8 minutes. Add half of the butter and then add half of the pepper juice, the honey and the remaining butter. Stir until the mixture is incorporated, then pour over the chops.
Place the chops in a smoker preheated to 250°F (121°C) and cook using indirect heat for about 90 minutes. Using a meat thermometer, obtain the temperature of the pork chops. Continue to cook until the pork chops reach an internal temperature of 145°F (63°C).
To make the grits, follow the instructions on the package. Add the cheese and seasoning to taste.
Serve the chops alongside the cheesy grits, drizzled with the sauce.