Get Your Grill On [Giveaway!]

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Brined pork chop recipe

This is a sponsored post written by me on behalf of the National Pork Board 

Nothing makes me happier than the official arrival of grilling season.  In sunny SoCal we truly can grill year round, but I particularly love spring time when we can embrace the arrival of even warmer temps, lighter nights and weekend BBQ’s with friends firing up the grill while the kids run around.

To celebrate, I have an amazing grilling giveaway today from the National Pork Board and Kroger‘s which includes:

$250 Kroger (Ralph’s) Gift Card
Two Grilling Prep Trays from Williams Sonoma
Tong/Spatula Set
Grilling Mitt & Apron
Basting Brush
Digital Thermometer

Hello ultimate Father’s Day gift (enter below!)

Susanne and her husband recently had my family over for a Sunday afternoon barbecue to test out a new brined pork chop recipe and let me tell you, she makes a TOP chop! Hopefully this post inspires you to invite some family or friends over to try it out for yourself.

But before we get into the recipe (which you have to try – total crowd pleaser), I wanted to share a current contest going on where the winner gets a $15,000 backyard makeover!

#ChopGriller Contest 

Do you think YOU have a top chop?

In only 140 characters, enter the reason why you think you make the best chop in the neighborhood in the #ChopGriller contest by May 16th, 2014 and you might be grilling in the backyard of your dreams!

The winner will receive $15,000 toward a backyard makeover, a summer’s worth of free pork and a Large Big Green Egg® in Mahogany Table, Custom EGG® Tools and Big Green Egg Organic Lump Charcoal.

Click here for #ChopGriller contest details and to enter.

Chop Shoppin’ 

Susanne has been on a mission to help me learn to cook for some time now, so I joined her at our local Ralph’s, the ultimate source for barbecue essentials, to get some tips on shopping for her menu, which was to include brined New York Pork Chops, grilled peaches, cous cous and a balsamic Burrata salad.

suschops

There were prepackaged chops in the refrigeration section and also chops available at the butcher counter.

The National Pork Board adopted several new cut names last April to match the names of familiar cuts of beef for easier identification and preparations. For Susanne’s recipe, we went for the prepackaged New York Pork Chop, a boneless cut, formerly known as the Top Loin, or Center Cut.

The prepackaged chops were thinner than the ones behind the counter, so Susanne opted for the thinner variety.

Ralph’s had it on sale at $2.99/lb which means we got 9 New York Pork Chops for only $9.30! Very inexpensive way to feed a group, right?!

Susanne’s New York Pork Chop Recipe 

To infuse the most flavor into the chops, Susanne made a brine for the chops to marinate in for a couple hours before cooking.

Any lean, dry meat, like a pork chop is a great candidate for brining, which enhances flavor and adds moisture.

brining

Pork Chop Brine Recipe

9 New York Pork Chops

1 c brown sugar

1/4 c apple cider vinegar

4 T Kosher Salt

2 T garlic powder

1/2 T black peppercorns

1 T allspice (whole)

2 T dried marjoram (or dried thyme)

2 t dry mustard

1/8 t red pepper flakes

ice cubes

Pork Chop Brine Instructions 

1.  In a medium saucepan bring all ingredients to a simmer (except pork chops and ice cubes- ha!)  Stir until sugar and salt has dissolved.  Remove from heat and pour over ice cubes to cool.

2.  Once cooled, place New York Pork Chops in the liquid and refrigerate, brining for 1-2 hours.

3.   Remove New York Pork Chops from the brine, pat dry with a paper towel,  lightly sprinkle with salt and pepper and rub with a touch of Extra Virgin Olive Oil.

Grill It Like a Steak!

Grilling a New York Pork Chop is very easy, you simply grill it like a steak!

Susanne cooked them on a medium heat grill, and turned a total of 4 times, for 2 minutes every turn, to give them the nice grill hashmark.  The length of time you want to cook depends on the thickness.  Click here for an easy cooking times and temps guide.

When you’ve finished grilling, cover the pork chops with foil and let them rest for 3 minutes before serving.

chops

Here is my husband who was the inspired “SUS Chef”!

grilling

Important note: you don’t want to overcook pork or it will be too dry.

The recommended internal temp for our chops was between 145°F degrees (medium rare) and 160°F degrees (medium) followed by a 3 minute rest time, so Susanne was careful to monitor the temperature to take them off the grill at the right temperature.

A good digital meat thermometer is essential when grilling pork.

145

Then it was time to grill the accompanying peaches.

Grilled Peaches Recipe 

4 peaches, quartered, pit removed

2 t maple syrup

2 t balsamic vinegar

2 t brandy (or sherry wine)

2 t Extra Virgin Olive Oil

salt + pepper

fresh basil, rinsed and torn for serving

Grilled Peaches Instructions

Toss the peaches the rest of the ingredients about 15 mins before ready to grill (except basil).

Grill until just browned and caramelized, turning frequently to maintain the structure of the peach.  Remove from grill and return to the balsamic/maple liquid.

grilled peaches

And look how pretty it turned out to serve on a platter family style with some fresh basil leaves…

familystylechops The meal was served on a bed of cous cous with a refreshing salad of crisp greens with Burrata cheese on the side.

The whole group, including my two picky kiddos, gave it a thumbs up!

girls

Crisp Greens Salad with Burrata Cheese Recipe

Mixed baby greens (we chose one with baby kale)

2 packages Burrata cheese (drained from liquid, dried with paper towels)

1/2 thinly sliced onion, marinated in red wine vinegar and a pinch of sugar to remove the over whelming onion taste.

whole almonds, toasted and roughly chopped

balsamic vinaigrette (you favorite from the store or make your own!)

plateoffood

The entire meal was light and perfect for a warm afternoon.

The combination of the sweet peaches with the brine flavor packed a flavorful punch.  All of the flavors on the plate played so well together, it was fun mixing different ingredients on the plate to make each bite a little different.  Creamy Burrata and crunchy almonds with a bite of pork and peaches- YUM!

Happy grilling from our families to yours!

BBQing

 

Grilling Giveaway! 

One lucky winner will receive $250 Kroger (Ralph’s) Gift Card, two grilling prep trays, tong/spatula set, grilling mitt & apron, basting brush and digital thermometer! Good luck and happy grilling!

a Rafflecopter giveaway

This is a sponsored post written by me on behalf of the National Pork Board. We also received the above grilling giveaway items to assist with the writing of this post. 

39 Comments

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39
  1. 1
    liz says:

    thin boneless pork chops

  2. 2
    Cathy says:

    Blade

  3. 3
    Rebecca Orr says:

    We like pork chops the best. As long as they are not too thin. We like them boneless as well, but we are not picky!

  4. 4
    Dana M says:

    I like to fry the thin cut pork chop!

  5. 5
    Brooke says:

    Spare ribs or tenderloin!

  6. 6
    cas p says:

    bacon

  7. 7
    Carmen Wilson says:

    Baby back ribs!!!!

  8. 8
    Stefan says:

    This pork chop recipe is fantastic.

  9. 9
    Teri Futaba says:

    What a great giveaway which everyone will enjoy.

  10. 10
    Rishita says:

    Grilled Peaches Yummy!

  11. 11
    Anne N says:

    I love sliced honey baked ham

  12. 12
    Kristin A. says:

    I like a big thick pork chop.

  13. 13
    Natalie J Vandenberghe says:

    I haven’t had a cut of pork I didn’t like! I love pork loin and pork roast and I eat bacon whenever I can!

  14. 14
    Amber K says:

    I love pork roasts! So many yummy ways to cook them… Yum!

  15. 15
    S. says:

    My family likes pork chops

  16. 16
    Debnmike Moretti says:

    I loves a good pork roast

  17. 17
    Suzanne says:

    So, I tried this recipe tonight and it was…AMAZING. I usually marinade boneless chops but they often dry out or get burned on the outside if my marinade is too sweet. I had never brined them before and it’s magic! Only had time to let them brine about an hour but it was plenty of time. They turned out flavorful and tender. And my kids loved them too. Thanks, Susanne!!!

  18. 18
    Melissa M. says:

    Bacon is my fave

  19. 19
    Cindy S. says:

    Baby Back Ribs are the best! : )

  20. 20

    I LOVE pork butt. It makes the best pulled pork EVER.

  21. 21
    lori clark says:

    pork loin

  22. 22
    Dina J says:

    I like pork chops because they are so easy to prepare and usually very tender.

  23. 23
    Natalie S says:

    I love bone in pork chops and tenderloin!

  24. 24
    Ellen Beck says:

    G+ as Tan’na Wings

    Our favorite cut of pork are baby back ribs

  25. 25
    Nicole Dziedzic says:

    Pork tenderloin is my favorite! Love it in a crock pot. So tender and juicy! Great dish!

  26. 26
    christine jessamine says:

    I love pork tenderloins

  27. 27
    livivua says:

    I love a good boneless pork chop

  28. 28
    Sandra VanHoey says:

    I like the ribs

  29. 29
    shelly peterson says:

    I like Pork Ribs.

  30. 30
    Jessie C. says:

    I like pork chops (both thin and thick)

  31. 31

    I like pork tenderloin

  32. 32
    Debbie B says:

    i like pork chops

  33. 33
    Mary Happymommy says:

    Pork ribs are my favorite.

  34. 34
    Amanda Sakovitz says:

    My fav is pork tenderloin!

  35. 35

    I like pork chops.

  36. 36
    Heather Dawn says:

    I like spare ribs!

  37. 37
    Jill Parkin says:

    I would have to say bacon or pulled pork!

  38. 38
    Tabathia B says:

    pork bbq (shoulder)

  39. 39

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