Double-Cut Pork Chop
Author: 
 
Ingredients
  • 8 cups water
  • 1 cup firmly packed dark brown sugar
  • 1 cup kosher salt
  • 2 bay leaves
  • 1 (5-pound) bag ice
  • 4 (1½-pound) double-cut pork chops
  • 1½ teaspoons salt
  • 1½ teaspoons ground black pepper
  • Dirty Rice, recipe follows
  • Cane Syrup Gastrique, recipe follows
  • Garnish: sliced green onion
Instructions
  1. In a large Dutch oven, combine 8 cups water, sugar, kosher salt, and bay leaves; bring to a boil over high heat. Remove from heat, and add ice until mixture reaches 1½ gallons. Place pork chops in brine, cover, and refrigerate 24 to 48 hours.
  2. Preheat grill to medium-high heat (350° to 400°).
  3. Pat pork chops dry with paper towels, and season liberally with salt and pepper; grill until a meat thermometer inserted into the thickest section reads 145°, about 10 minutes per side. Remove pork chops from grill, and let rest 5 minutes.
  4. Place a generous scoop of Dirty Rice on each plate. Add a warm pork chop, and top with Cane Syrup Gastrique. Garnish with green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/double-cut-pork-chop-dirty-rice-cane-syrup-gastrique/