Grilled Pork Chops
The secret to this recipe is the overnight brine. Nothing else could make these chops juicier or more flavorful. After brining, we season them well with Casa M Spice Co® Good Shepherd® seasoning for rich flavors of rosemary, mustard and ginger on a mouthwatering grilled chop!
We served our chops with a side of mashed potatoes and sprinkled both with Casa M Spice Co® Hooked®. This imparted bright herby flavors and an extra kick of smoky heat!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
FOR THE CHOPS
- 4 Thick-cut bone-in pork chops
- Casa M Spice Co® Good Shepherd®
- Casa M Spice Co® Hooked®
FOR THE BRINE
- 1 Quart water
- 1/4 Cup brown sugar
- 1/4 Cup kosher salt
- 2 Tablespoons Casa M Spice Co® Chain Reaction®
- 1 Tablespoon whole black peppercorns
- 4 Fresh sage leaves
- 2 Sprigs fresh thyme
- 1 Sprig fresh rosemary
The secret to this recipe is the overnight brine. Nothing else could make these chops juicier or more flavorful.- Mike Hernandez
LET’S GET COOKING
Add water to a deep bowl or ziplock bag.
Let the water and pork chops come to room temperature, then add the pork chops to the water. Make sure the chops can be completely submerged.
Add brown sugar, kosher salt, Chain Reaction®, peppercorns, sage leaves, thyme and rosemary. If you need to substitute table salt for the kosher salt, use about a tablespoon less.
Mix the pork chops and brine to evenly distribute the seasonings, then refrigerate overnight.
When you are ready to grill, remove the chops from your brine and coat each side with Good Shepherd® seasoning.
Grill until internal temperature reaches 145°F. Look for prominent grill marks to form and then flip. Cooking times will vary with the thickness of your chops.
Recommended cooking times:
Bone-in ¾ in. 8-12 minutes
Bone-in ½ in. 12-20 minutes
Serve with mashed potatoes and dust with Hooked® seasoning for an extra kick!