Grilled Pork Chop Recipe
Double Cut 3 Day Brine | Garlic Mashed | Spinach | Blueberry Bordelaise
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Ingredients
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Brine
Pork Chops
Garlic Mashed Potatoes
Spinach
Blueberry Bordelaise
Method
Brining the Pork Chops
- 1
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.
- 2
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.
Cooking the Pork Chops
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
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.
- 5
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).
Making Garlic Mashed Potatoes
- 6
- 7
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.
Sautéing the Spinach
- 8
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.
Making Blueberry Bordelaise
- 9
- 10
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.
