Ingredients
Method
- Prep. Trim excess fat. If you have loin chops, there is a band of fat around the perimeter. Beneath the fat is a thin layer of connective tissue called silverskin. You need to remove it because as it cooks it shrinks and causes the meat to form a cup. The fat will not penetrate the meat so there is no reason to leave it on unless you like eating the fat. In that case, cut at least two slits through the fat and the silverskin right down to the meat.
- Fill a 1 gallon (3.9 L) plastic zipper bag with the brine, add the chops, place the bag in a bowl to catch any leaks, and refrigerate for 1 to 2 hours. Thinner chops will take half that time. While they are brining, setup your grill for 2-zone or indirect cooking or fire up the smoker, and shoot for 225°F (107.2°C) in the indirect zone.
- Season the chops with black pepper, but no salt (they have enough from the brine). Don't bother with your favorite barbecue rub. Not needed.
- Fire up. Prepare a grill for 2-zone cooking, and shoot for 225°F (107.2°C) in the indirect zone.
- Cook. Put them on the indirect side of the grill, paint both sides with sauce, and let them cook with the lid down. Flip them after about 20 minutes and paint them again. After another 20 minutes or so, you're ready to eat. If your indirect side is about 225°F (107.2°C), cooking time will be about 45 to 60 minutes for 1" (25.4 mm) chops. Please use a good digital thermometer to get them cooked properly, 145°F (62.8°C) in the center, max. If you are cooking over direct heat, don't add the sauce until just before the chops are ready or else it will burn.
- If you want to get fancy and add grill marks, when the meat hits about 125°F (51.7°C), paint on the sauce, and then move them to direct heat and remove the lid. After 3 minutes rotate them 45 degrees to get cross hatching. 3 minutes more and flip, paint, 3 minutes more and rotate. You've got to be careful here, this is a great way to incinerate the sauce and overcook the meat. You want the lid off so the meat is cooking only on the bottom side. Remove them when the centers are 140 to 145°F (60 to 62.8°C).
- Serve. Plate and serve with grilled asparagus, spätzle, and a dry riesling.
Notes
About the brine. Click the link above for the brine recipe and everything you need to know about brines.
About the sauce. You can use your favorite barbecue sauce, but I've tried them all and by far, my favorite is this mustard based sauce. The combo is like chocolate and cherry. Mustard and pork, especially smoked pork is common throughout Germany and Eastern Europe (think hot dogs or Polish sausages). My second favorite is piccata sauce. It is an Italian sauce, and you don't paint it on the meat on the grill. You pour a pool on the plate and sit the chop on top.