SLOW-COOKER PEPPER PORK CHOPS
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
- Place the apples in the slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
- Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
PEPPER PORK CHOPS
Alton Brown brines his pepper pork chops for a best-of-both-worlds result: juicy meat with plenty of flavor. He adds a pound of ice to quick-cool the brine so the pork doesn't have to wait around any longer than necessary.
Provided by Alton Brown
Time 14h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
- Place the apples in a 5 1/2- to 6-quart slow cooker.
- Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.
ALTON BROWN'S 2-HOUR MUSTARD BRINE FOR PORK CHOPS OR ROAST
This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h
Yield 5 pork chops
Number Of Ingredients 7
Steps:
- In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
- Let the mixture stand for 20 minutes at room temperature to develop flavor.
- Add in the ice cubes and shake to melt most of the ice.
- Add in the pork chops, making certain that the meat is completely covered with the brine.
- Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
- Rinse the pork well under cold water before cooking.
- Cook as desired.
Nutrition Facts : Calories 536.3, Fat 18.5, SaturatedFat 6, Cholesterol 137.3, Sodium 17105.9, Carbohydrate 45.5, Fiber 0.6, Sugar 43.2, Protein 41.8
MOLASSES COFFEE MARINATED PORK CHOPS
Steps:
- Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- Preheat grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.
PULLED PORK
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Provided by Alton Brown
Categories main-dish
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Video: Watch Alton make this recipe
- Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
- Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
- Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS
Steps:
- Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
- Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
8+3+1+1 RUB
Alton Brown's equation for a good basic rub. He uses a quart Mason jar with two seals to mix and store the rub. One lid is the cover and the other has holes punched to make a shaker. Note the recipe is actually measured in parts, but in order for the zaar software to read it I inserted cup measurements. You can make as much or little as you want by using parts, i.e. part = 1/4 cup. That's what we do, otherwise I'd need another flour container. Now this recipe is not for the actually cooking of the meat. That is left to your creative juices.
Provided by The Amazing Christy
Categories Meat
Time 5m
Yield 2 Mason Jars
Number Of Ingredients 4
Steps:
- Seal first 3 ingredients in a jar and shake to combine.
- Now we come to the final 1 cup/part add on or spices. Use about anything you like. Alton uses black pepper, cayenne, jalapeno seasoning, Old Bay, dried thyme, onion powder mixed to equal one part as an example.Add the 1 part add on to the jar and shake well.
- Sprinkle liberally on meat of choice,patting the rub onto the meat. Wrap in foil and let set for at lease 2 hours if not overnite. Depending on what meat, cut and grade, you can grill, braise, broil, glaze, barbeque or smoke to your heart's content.
Nutrition Facts : Calories 3513.5, Fat 10.5, SaturatedFat 1.8, Sodium 170733.5, Carbohydrate 890.6, Fiber 21.3, Sugar 851.1, Protein 7.7
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GRILLED PORK CHOPS WITH ALTON BROWN’S PORK CHOP BRINE
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Cuisine American, BBQCategory Main CourseServings 2Calories 552 per serving
- To make the brine I mixed the salt, brown sugar, ground mustard, and pepper into a decent sized plastic bowl. I then microwaved 1 cup of apple cider vinegar and poured it over the dry ingredients and gave them a nice mix to dissolve everything. Then I tossed in the ice cubes so I wouldn’t be cooking my pork chops in boiling brine. Finally the pork chops went into the brine and the whole thing went into the fridge for 2 hours (no more than 2 hours or you’ll have a salty mess).
- Then toss in the ice cubes so I wouldn’t be cooking my pork chops in boiling brine. Finally the pork chops went into the brine and the whole thing went into the fridge for 2 hours (no more than 2 hours or you’ll have a salty mess).
- Rinse pork chops under cold water to remove excess salty brine. Pat dry with paper towel and season lightly
- Grill pork chops to an internal temperature of 145 degrees F. Let rest for 5 minutes before serving.
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