I slightly adapted this recipe from Chef David Bergen of
Tina's Restaurant in Dundee, OR. Recipe appeared in the Oregonian FOODay, May 23, 2006.
This recipe will serve six hungry people or provide tonight's entree and tomorrow's sandwiches for people with smaller appetites. Serve with grilled
polenta and coleslaw. Excellent served with an Oregon pinot noir wine.
Spiced Grilled Pork Chops Recipe
Yields: 6 servings
Prep time: 15 min
Cook time: 15 min
6 (12-ounce) thick pork chops*
Brine (see recipe below)
Spice Rub (see recipe below)
Wine Glaze (see recipe below)
* Any good meat market or grocery meat counter should be able to
custom-cut 12-ounce pork chops for you, as they are slightly thicker than the typical cut.
Prepare brine. Add pork chops, cover and
refrigerate for approximately 2 hours. After brining, remove meat from brine
and pat dry, saving the brine if you wish to make the glaze.
With you hands, spread the Spice Rub over
both sides of each pork chop.
Preheat and oil
Barbecue grill. To check grill temperature,
count the seconds you can hold your hand, palm side down, 2 to 3 inches
above the rack, until it feels uncomfortable: 2 seconds for hot.
Place chops on the oiled grill at high heat (or above the center of a hot
charcoal grill until nice grill marks appear, approximately 3
minutes per side. Turn grill heat to medium-low (or move meat to outer edges
of charcoal grill) and baste meat with glaze. Cook approximately 10 minutes
more, continuing to baste both sides with glaze, until done to your liking.
(Chef David Bergen cooks the chops until they reach 120 degrees on an
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove cooked pork chops from grill and place chops on a warm
platter and tent with foil for 5 minutes, during which time the meat will
continue to cook. Remove foil and serve.
Makes 6 servings.
1/2 gallon water
1 cup soy sauce
1/3 cup molasses
1/2 cup grated fresh ginger
2 tablespoons commercial-grade
To make brine: In a large bowl or pot, combine water, soy sauce,
molasses, fresh ginger, and balsamic vinegar.
1 tablespoon fennel seeds
1 teaspoon shelled cardamom seeds
2 teaspoons paprika
To make rub:
Place a small dry skillet on medium-high heat. When pan is warm, add fennel
and cardamom seeds and toast, shaking skillet frequently, until lightly
browned and fragrant, approximately 2 to 3 minutes. Crush seeds with a
mortar and pestle or rolling pin. In a small bowl, combine 1 1/2 teaspoons
toasted spice mix with sea salt and paprika.
Note: At Tina's, Bergen
throws a handful of dried currants into his glaze to sweeten and thicken it.
1 cup dry
1 teaspoon paprika
1 teaspoon firmly-packed brown sugar
To make glaze: Combine 3 cups of
leftover brine liquid and the remaining toasted spices with wine, paprika and brown
sugar in a wide saute pan over medium-high heat. Keep at a low boil (turning
heat down if necessary) for approximately 15 to 20 minutes or until liquid
is reduced to 1/2 cup or so.
PER SERVING: calories: 603 (26% from fat);
protein: 77.1 grams; total fat: 17.5 grams; saturated fat: 5.9 grams;
cholesterol: 214 mg; sodium: 2,035 mg; carbohydrate: 11.3 grams; dietary
fiber: 1 gram