Soaked in a brine, rubbed with seasoning and grilled to perfection, then brushed with a sweet glaze…these pork chops have a serious “wow-factor!”
Happy Father’s Day meal meant a “manly meal.’ I started brainstorming what to make and came up with pork chops…but how mix it up? I wanted something with a “wow-factor” because my hubby deserves wow-factor.
What goes better than pork chops than apple?
<cue Brady Bunch quote> “PORK CHOPS ‘n APPLE SAUCE!”
I started looking for ideas and thought, it would be so fun to use that apple moonshine I had in the fridge. I found a recipe that I could adapt, and went for it!
We are doing a bit of a backyard remodel this summer, and we really needed a new grill. The one we had has seen MANY a backyard BBQ over the last 10 years. It seems family gathers here, and when we do, it’s in the back yard. We needed something a little bigger. So, the kids and I got him a new grill for Father’s Day.
What’s better than a new grill?? Getting to TRY IT OUT!
I did all of the prep work and my hubby and oldest son did the grilling.
I served it up with some homemade corn bread and a Mixed Greens Salad topped with Warm Bacon Vinaigrette.
I have mentioned before that I typically grill by adding a little salt and pepper and throwing it on the grill. Then I made the Jack & Coke Steaks a while back and we loved them. I am really getting sold on marinades. It makes the meat so much more tender and juicy. The flavor of these pork chops was out of this world!
There is nothing better than a meal on the grill!
Other Grilling Options
I found the recipe at adamperrylang.com. What a great discovery to have found this grilling page! I switched up the ingredients a little bit, based on what I had on hand. He actually used apple cider for his recipe, so feel free to do that if you don’t have any moonshine on hand. I typed the recipe up with the ingredients that I used, but copied his grilling instructions verbatim. My husband was so impressed that the chops were done to perfection based on his grilling times suggested. No poking in the meat thermometer, or cutting into it, only leaving it to dry out when it needed to keep cooking. The instructions were spot-on.
- 6 Thick Cut, Bone-In Pork chops
- 1 tablespoon crushed hot red pepper flakes
- 2 tablespoons boiling water
- 2 cups Apple-Moonshine, or substitute apple cider
- 2 cups water
- 1⁄2 cup kosher salt
- 1⁄2 cup honey
- 6 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon firmly packed dark brown sugar
- 3⁄4 teaspoon ground mustard
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄4 cup vegetable oil, for rubbing.
- 1⁄2 cup apple jelly
- 1 tablespoon fresh lemon juice
- 1 small Granny Smith apple, peeled, cored and grated
- 1⁄4 cup finely chopped chives
Place the pepper flakes in a small bowl and pour boiling water over them, letting them sit and re-hydrate. Combine the pepper flake with all the remaining brine ingredients. Blend using an immersion/stick blender, or blend in a regular blender.
Place the chops in an extra- large re-seal able plastic bag (I used a 2 gallon size). Add brine to bag and squeeze out any excess air. and zip closed. Roll the bag to evenly coat all of the meat in the brine. Place bag in the refrigerator 3 or 4 hours. I flipped the bag over a couple of times when I thought about it.
Combine all of the seasoning ingredients (EXCEPT the oil) in a jar with a lid and shake to combine. Set seasoning aside until ready to grill.
Combine ingredients for glaze in a jar with a lid, set aside.
Preheat one grate of a well- oiled charcoal or gas grill to high and another to low.
Remove the chops from the brine, letting any excess brine remain in the bag.
Sprinkle the seasoning blend evenly on all sides of the chops. Coat your hands with oil and rub the seasoning over all sides of the chops.
It is preferable that the chops be moved to a clean area of the grate when flipped during the initial charring. Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the chops on the high grate, and keeping the lid open, do not move the chops until they are well marked and lightly charred, about 3 minutes. Flip, still over high, with the lid open, and repeat on the second side, grilling for about 3 minutes. Move the chops to the low grate, and close the lid. Open the lid every few minutes, flipping, jockeying, and stacking throughout the remaining cooking time. Cook about 8 minutes for medium, about 10 minutes for medium-well, and about 12 minutes for well-done. The chops will continue to cook as they are glazed. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush with the glaze on the first side, flip, and brush on the second side. Remove the chops from the heat and let rest for about 5 minutes.
Sprinkle with fresh chives and serve.
Amount Per Serving:Calories: 459 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 39mg Sodium: 9951mg Carbohydrates: 65g Fiber: 4g Sugar: 53g Protein: 13g
Dinner was enjoyed by all, and I am happy to report that my hubby LOVES his new grill. He is such an amazing man, his father’s day had to have some WOW FACTOR… I hope he felt it!