The Wine Experience

Recipe of the Week!

Glazed Pork Chops
The Wine Experience Recommendation:  Chardonnay

Serves 4

This recipe involves two stages of preparation for the pork.  The first is a brining process which ensures a juicy pork chop with fabulous flavor.  The second stage coats the pork with a spice rub to create a crusty glazed exterior. These will be the most tender chops you have ever eaten!  

Dinner Party Preparation:
Brine the chops the day before your event.  Drain the chops and pat dry with a paper towel.  Cover the meat and place it in the refrigerator until you are ready to grill the chops.  Five minutes before placing them on the grill, sprinkle with the spice rub.

Ingredients:

Brine:
1    Tbs. allspice
1    Tsp. cinnamon
1    Tbs. balsamic vinegar
1    Tsp. whole peppercorns
1/2 Tsp. red pepper flakes
2    Tbs. salt
1    Bay leaf
2    Tbs. sugar
4    Cups water
4    6- to 8-oz pork rib chops or loin chops

Spice Rub:
3    Tbs. light brown sugar
1    Tsp. ground coriander
1/2 Tsp. cumin
1/2 Tsp. salt
1/4 Tsp. pepper
1    Tsp. garlic powder

1. Place all ingredients in a medium saucepan over med. high heat.  Bring to a simmer and remove from heat.  Let cool completely.
   
2. Place pork in a dish and pour the brine over the chops. The brine should cover the pork completely.  Cover with plastic wrap refrigerate for 24 hours.  If the brine does not cover the meat completely, turn the chops over once during the process.
   
3. After 24 hours, drain the porkand pat dry with paper
   towels.  Ten minutes before grilling the pork, sprinkle both sides of the chops with the spice rub and let it sit for 5 minutes.
   
4. Over a medium fire, grill the pork on both sides until done.  Meat should have an internal temperature of 140 degrees.  This may take about 30 to 45 minutes depending on your grill heat and the thickness of the chops.  Let the chops rest for 5 to 8 minutes before serving.  Use this time to saute the southwest vegetables.