Be the first to Plan in advance to brine pork chops basted with a coffee barbecue sauce in this recipe from a famous NYC chef.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1/4 cup fine sea salt, plus more for seasoning pork
- 2 pounds pork chops, preferably center-cut
- Freshly ground black pepper
- Coffee Barbecue Sauce (recipe link below)
Preparation:
Pour 1 quart of water into a deep container. Add the salt and stir until it is dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary. Refrigerate for at least 12 and no more than 24 hours.
Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop.
Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside.
Yield: 4 to 6 servings
• Coffee Barbecue Sauce Recipe
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.
Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop.
Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside.
Yield: 4 to 6 servings
• Coffee Barbecue Sauce Recipe
Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.
