Bbq Brined Pork Chop (gf) Recipe

Cooking Instructions

1. 1

   Brine the Pork Chops

   In a large pot, combine water, kosher salt, brown sugar, garlic cloves, black peppercorns, and bay leaves. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and let it cool completely. Once cooled, submerge the pork chops in the brine, cover, and refrigerate for at least 4 hours or up to overnight.

2. 2

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Wash and halve the fingerling sweet potatoes and baby zucchini. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet.

3. 3

   Roast the Vegetables

   Place the baking sheet in the oven and roast for about 25-30 minutes or until the sweet potatoes are tender and golden, stirring halfway through.

4. 4

   Cook the Pork Chops

   Remove pork chops from the brine, rinse under cold water, and pat dry. Heat a grill or grill pan over medium-high heat. Brush the pork chops with BBQ sauce and grill for about 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C).

5. 5

   Serve

   Plate the roasted sweet potatoes and zucchini alongside the grilled pork chops. Top the pork chops with additional BBQ sauce if desired, and serve with peach chutney on the side.