Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 210 :: IN A PICKLE
Source: How to Grill, pg. 129
Method: Direct Grilling
2 to 4 hours for brining the meat
Category: Meat
4 loin pork chops (each 1-inch thick and 10 to 12 ounces)
1 small onion, thinly sliced
2 bay leaves
1 cinnamon stick
10 black peppercorns
5 allspice berries
3 cloves
3 tablespoons brown sugar
3 tablespoons coarse salt
1 cup hot water
2 cups cold water
3 tablespoons bourbon
2 tablespoons walnut, hazelnut, or vegetable oil, plus
1 to 2 tablespoons for basting
Volcanic Apple Sauce (recipe follows) for serving

Other Items Needed:
2 cups wood chips (preferably hickory), soaked for 1 hour in cold water to cover, then drained

Rinse the chops under cold running water and blot dry with paper towels. Arrange the chops in a baking dish just large enough to hold them or in a resealable plastic bag. Arrange the onion, bay leaves, cinnamon stick, peppercorns, allspice, and cloves over the meat.

Make the brine: Combine the brown sugar and salt in a large bowl. Add the hot water and whisk until the sugar and salt are dissolved. Stir in the cold water, bourbon, and 2 tablespoons of oil. Pour this mixture over the chops, turning the chops a couple of times to coat evenly. Brine the chops, covered, in the refrigerator for 2 to 4 hours, turning once or twice to ensure even brining.

Set up the grill for indirect grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

When ready to cook, brush and oil the grill grate. Drain the pork chops and blot dry with paper towels, dusting off any loose spices.
Brush the chops on both sides with the remaining oil. Arrange the chops in the center of the hot grate away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke the chops for 20 minutes. Then move the chops directly over the heat: If using a charcoal grill, place 2 chops on each side over the mounds of coals. If using a gas grill, place all a4 chops over the lit portion of the grill. Grill the chops, uncovered, until cooked through, about 160 degrees F on an instant-read meat thermometer, 4 to 7 minutes per side, rotating the chops 90 degrees after 2 minutes to create an attractive crosshatch of grill marks. Transfer the chops to plates or a platter and let rest for 3 minutes, then serve at once with the applesauce.
Serves: Makes 1 cup, serving 4
Category: Sauces
1 piece (1 to 2 inches long and 1 to 1-1/2 inches across; about 2 ounces) fresh horseradish
1 cup applesauce (preferably homemade)
1/4 teaspoon ground cinnamon

Peel the horseradish and finely grate it into a mixing bowl or chop it in a food processor fitted with a metal blade. (If using a food processor, cut the horseradish into 1/4-inch thick slices before processing.) Whichever method you use, take care not to breathe the potent horseradish fumes. Stir in the applesauce and cinnamon. The applesauce can be made up to 12 hours ahead. Store it in the refrigerator, covered.
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