Brined Pork Chops With Spicy Chutney Barbecue Sauce Food

BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE

Steps:

• Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce.

SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE

Steps:

• Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
• Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
• Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
• Yield: about 1 1/2 cups

BRINED SWEET AND SPICY PORK CHOPS

Steps:

• Mix all ingredients for brine in a large non-reactive container, making sure salt and sugar are dissolved well. Place pork chops in brine and place in refrigerator overnight.
• Once you are ready to cook, rinse pork chops and pat dry. Season with salt and cracked black pepper (make sure not to add too much salt because the pork chops absorb salt from the brine as well.).
• Heat a skillet and melt the butter. Once the pan is hot, add pork chops and cook until done, adding more butter if needed. Once pork chops are done, remove from skillet and set aside.
• Add jalapeño strips and cook for about 2 minuted to release the flavor. Add more butter if needed.
• Add pineapple chunks, reserving the juice. Add grape tomatoes. Cook for about 1 minute.
• Add half the pineapple juice to the skillet. In a mixing bowl, combine the cornstarch with the remaining pineapple juice. Once the mixture in the skillet starts to lightly simmer, add the cornstarch mixture and let the sauce thicken.
• Serve and enjoy!

SAVORY BRINED PORK CHOPS

Steps:

• Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
• Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
• Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

PORK CHOPS IN SPICY SAUCE

Steps:

• Rinse and pat dry chops. Smother chops with garlic and on a chopping board, dip in the flour WELL seasoned with salt and pepper (I always use marine salt because its healthier).
• In a large frying pan (that has a lid), on medium heat fry the chops in oil until slightly golden. Remove from pan. Add onions and a little more oil if necessary. When golden (not brown)add flour that remains from chopping board and mix in well. now return the chops to the pan, add about half a pint (300ml) of boiling water and stir. Now you add the stock cube, Tabasco and Worcestershire sauce and stir.
• Add the lid (a wok is ideal also for this) and simmer gently until chops are tender, around 45 minutes If necessary add more water to keep plenty of sauce. You can thicken with cornflour if you need to. I serve with veg and basmati rice ( see my recipe for this). Ideal with roast potatoes also.
• Its a dish made in heaven. My Spanish friends want to use it in their restaurant, but with chicken! I often use pork loins also, but the bones from the chops enhance the flavor.

SPICY CHUTNEY BARBECUE SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)