Listen Live!
Your ad could be here!

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Brined and Grilled Ribeye Pork Chop with Spanish Paprika Rub (8/1/2014)

Brined and Grilled Ribeye Pork Chop with Spanish Paprika Rub
6 1"-thick Ribeye Pork Chops
Brine:
2 quarts Water
¼ cup table salt
2 tablespoons brown sugar


Spice Rub:
1 tablespoon Paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Montreal Steak Seasoning
½ teaspoon cumin
½ teaspoon black pepper


Brine-
In a large dish or container, stir the bring ingredients until the salt and sugar dissolve, then add pork chops. Cover and refrigerate 2-4 hours.


Heat grill to high heat for indirectional cooking (meaning, one side of the grill should be real hot, the other, no side, no heat underneath).


While grill is preheating, stir the spice rub ingredients together in a small bowl until well mixed. Remoe the chops from the brine and pat dry with paper towels. Sprinkle with rub on both sides.


Place chops on hot side of grill, and grill for 2 minutes per side. Move chops to cool side of the grill. The pork chops will be done when a meat thermometer inserted in thickest part of chop reaches 145-degrees F. Remove from grill and let rest 4-5 minutes. Serve.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

Recipe List