Grilled Pork Chop Recipe

Prepare the Brine

In a large pot, combine water, kosher salt, brown sugar, black peppercorns, crushed garlic, thyme, and bay leaves. Heat over medium heat until the salt and sugar dissolve.

Cool and Brine

Remove from heat and let the brine cool completely. Once cool, submerge the pork chops in the brine, cover, and refrigerate for 3 days.

Preheat the Grill

Preheat your grill to medium-high heat.

Prepare the Pork Chops

Remove the pork chops from the brine, rinse under cold water, and pat dry. Rub the chops with olive oil, salt, and black pepper.

Grill the Pork Chops

Place the pork chops on the grill and cook for 6-8 minutes per side or until the internal temperature reaches 145°F (63°C).

Boil the Potatoes

In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, minced garlic, salt, and black pepper. Mash until smooth and creamy.

Sauté the Spinach

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.

Prepare the Sauce

In a saucepan, combine red wine and minced shallots. Bring to a simmer and reduce by half.

Add Blueberries and Finish

Add fresh blueberries and cook for another 5 minutes until the sauce thickens. Stir in butter and season with salt and pepper to taste.