INGREDIENTS:
1⁄4 cup kosher salt
1⁄4 cup sugar
2 cups water
2 cups ice water
4 center-cut pork rib chops (1 in. thick and 8 oz. each)
2 Tbsp. canola oil
BASIC RUB:
3 Tbsp.paprika
1 tsp. each garlic powder, onion powder, ground cumin and ground mustard
1 tsp. coarsely ground pepper
1⁄2 tsp.ground chipotle pepper
DIRECTIONS:
In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13×9-in. baking dish. Refrigerate 8-12 hours.
Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 350° and set the timer to 25 minutes. Let the grill preheat for 10 minutes. When the grill has preheated, place the chops on the Grill Plate. Cook until a thermometer reads 145°, 4-6 minutes on each side. Let stand for 5 minutes before serving.
1 PORK CHOP 300 cal., 18g fat (4g sat. fat), 72mg chol., 130mg sod., 5g carb. (1g sugars, 2g fiber), 30g pro.
PREP 20 min. + brining
GRILL 10 min.
SERVES 4
Original of the video here
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