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.
$250 Kroger (Ralph’s) Gift Card
Two Grilling Prep Trays from Williams Sonoma
Grilling Mitt & Apron
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!
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.
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.
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.
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
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.
Here is my husband who was the inspired “SUS Chef”!
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.
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.
And look how pretty it turned out to serve on a platter family style with some fresh basil leaves…
The whole group, including my two picky kiddos, gave it a thumbs up!
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!)
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!
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!
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.