Time: day to brine; 15 minutes to BBQ
Let your hair down with this super simple, very flavourful soul food. You will put your records on, sway to the tunes as you grill and dive into this delicious BBQ pork chop!
Music Selection: Corinne Bailey Rae – Put Your Records On
¼ c salt
¼ c sugar
2 c water
4 – 6 pork chops
4-5 sprigs fresh thyme
3 sprigs fresh rosemary
2 -3 cloves garlic
3 Tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp ground mustard
2 Tbsp brown sugar
In large ziplock place salt, sugar, water, pork chops, thyme, rosemary and garlic. Seal bag and place in fridge for 8 – 12 hours.
When ready to BBQ, remove pork chops. Discard brine. Dry pork chops with a paper towel.
In flat dish, mix the rub ingredients together. Pat each pork chop in the rub.
Place on a medium high grill for 4 – 5 minutes on each side. Let stand for a few minutes and serve with Asian BBQ’d bok choy.