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Ingredients
- Brine:
- 2 quarts of water and 1/2 cup of salt.
- Spice Rub:
- 2 tblsps of paprika
- 2 tblsps of brown sugar
- 2 tsps corriander
- 1 tsp cumin
- 1 tsp pepper
- Sauce:
- 1/2 cup ketsup
- 2 tblsps brown sugar
- 1 tblsps worchestershire sauce
- 1 tblsps dijon mustard
- 1/4 cup molasses
- reserved spices
- 2 tblsps finely grated onion.
- 1 tblsp cider vinegar
- some liquid smoke
Details
Servings 4
Preparation
Step 1
Make the brine and add the pork chops. Place in fridge for 30 mins. Drain the brine and pat the chops dry with paper towels. Make 2 small slits in the side of each chop. (Keeps the meat from curling during cooking.)
Make the spice rub. Mix with both hands to disperse the brown sugar evenly. Romve 2 tsps. for the sauce.
Place rub on a plate and dip chops and place back on towels to keep dry. Heat 1 tblsp of oil in a pan over med heat.
Place chops in the pan with tips facing
the centre so they go in a circle. Cook for 5 to 8 mins. Flip and cook the other side. When the temp reaches 130o, remove. Clean the pan with paper towels.
Make the sauce. Baste the chops with some sauce and cook a few mins. Baste the other side and flip. Remove and tent for a few mins.
Put the sauce in the pan and cook to thicken. Pour over the chops.
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