Bone In Pork Chop Recipe
Cider brined grilled chop, cochon spice, grilled onions, provolone, Calabrian aioli.
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Ingredients
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Brine
Pork Chop
Grilled Onions
Calabrian Aioli
Assembly
Method
Brining the Pork Chops
- 1
Prepare the Brine
In a large bowl, combine apple cider, water, brown sugar, salt, black peppercorns, thyme, and crushed garlic. Stir until the sugar and salt are fully dissolved.
- 2
Brine the Pork Chops
Submerge the bone-in pork chops in the brine mixture, cover, and refrigerate for at least 4 hours, preferably overnight.
Grilling the Pork Chops
- 3
Prepare the Grill
Preheat your grill to medium-high heat.
- 4
Season the Pork Chops
Remove the pork chops from the brine, pat them dry with paper towels, and rub them with cochon spice and olive oil.
- 5
Grill the Pork Chops
Place the pork chops on the grill and cook for about 6-8 minutes per side, or until they reach an internal temperature of 145°F (63°C).
- 6
Melt the Provolone
In the last minute of grilling, place a slice of provolone cheese on each pork chop and close the grill lid to melt the cheese.
Grilling the Onions
- 7
Prepare the Onions
Slice the yellow onions into thick rings.
- 8
- 9
Making the Calabrian Aioli
- 10
Combine Ingredients
In a small bowl, mix together mayonnaise, Calabrian chili paste, minced garlic, and lemon juice until well combined.
Assembly
- 11
Plate the Dish
Serve the grilled pork chops topped with grilled onions and a generous dollop of Calabrian aioli.