Serves 4
Wine-Brined Pork Chops With Carrot-Cranberry Slaw
- Prep Time 20 Minutes
- Cooking Time 40 Min Excluding Marinating Time
- Method Direct Heat
Ingredients
- Brine
- 2 Cups Chilled Dry White Wine, Such As Pinot Grigio, Divided
- ⅓ Cup Kosher Salt
- ¼ Cup Granulated Sugar
- 1½ Teaspoon Dried Rosemary
- 1½ Teaspoon Dried Thyme
- 2 Garlic Cloves, Crushed And Peeled
- ½ Teaspoon Black Peppercorns
- 1 Bay Leaf
- 2 Cups Ice Water
- 4 Boneless Loin Pork Chops, Each About 180G
- Slaw
- 1 Tablespoon Red Wine Vinegar
- ½ Teaspoon Granulated Sugar
- ¼ Cup Extra-Virgin Olive Oil
- 6 Medium Carrots, Coarsely Grated
- ½ Cup Dried Cranberries
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Finely Chopped Fresh Chives
- ⅓ Cup Coarsely Chopped Walnuts
- Extra-Virgin Olive Oil
- ½ Teaspoon Freshly Ground Black Pepper
Instructions
- Instructions
- In A Medium Saucepan Combine 1 Cup Of The Wine, The Salt, Sugar, Rosemary, Thyme, Garlic, Peppercorns, And Bay Leaf. Bring To A Simmer Over High Heat On The Stove, Stirring To Dissolve The Salt. Pour The Brine Into A Medium Bowl. Stir In The Remaining Cup Of Wine And Let Cool For 10 Minutes. Add The Ice Water And Stir To Dissolve The Ice Cubes. Add The Pork Chops And Refrigerate For At Least 30 Minutes And Up To 1½ Hours, But No Longer.
- In A Medium Serving Bowl Whisk The Vinegar And Sugar. Gradually Whisk In The Oil. Add The Carrots, Cranberries, And Chives And Mix Well. Season With The Salt And Pepper. Cover And Refrigerate Until Ready To Serve. Just Before Serving The Slaw, Stir In The Walnuts.
- Prepare The Grill For Direct Cooking Over High Heat (250°C-290°C) And Preheat A Weber Gourmet Bbq System Sear Grate.
- Remove The Chops From The Brine And Pat Dry With Paper Towels. Lightly Brush The Chops On Both Sides With Oil And Season Evenly With The Pepper..
- Grill The Chops Over Direct High Heat, With The Lid Closed, Until An Instant-Read Thermometer Inserted Into The Center Of The Pork Chop Registers 145°F (Or Your Preferred Doneness), 8 To 10 Minutes, Turning Once. Let Rest For 3 To 5 Minutes. Serve Warm With The Slaw.
- Marinating Time: 1 Hour 30 Min
- Preparation Time: 20 Minutes
- Braai Time: 15-20 Minutes
- Total Time: 40 Min Excluding Marinating Time
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 250°C-290°C
- Core Temperature: 63°C
- Equipment: Gourmet BBQ System Sear Grate, Grill Mitt
What Do You Need? Recommened Tools
Gourmet BBQ System Sear Grate
R759.00
Grill Mitt
R299.00
