Coffee and Molasses Brined Pork Chops
2 cups water
1 1/2 cups chilled strong brewed coffee
1/4 cup kosher salt
3 tablespoons dark brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 cup ice cubes
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 cup hickory wood chips
1/8 teaspoon kosher salt
8 teaspoons Pepper-Garlic Spice Rub (recipe follows)
Cooking spray
Combine first 6 ingredients in a large bowl, stirring until salt and
sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add
ice and pork; seal. Refrigerate for 3 hours, turning the bag
occasionally.
Soak wood chips in water 1 hour. Drain well.
Prepare grill for indirect grilling, heating one side to medium-high and
leaving one side with no heat.
Place wood chips on hot coals. Remove pork from bag; discard brine. Pat
pork dry with paper towels. Sprinkle 1/8 teaspoon salt over pork. Rub 8
teaspoons Pepper-Garlic Spice Rub evenly over both sides of pork. Place
pork on grill rack coated with cooking spray over medium-high heat;
grill 2 minutes on each side. Place pork on unheated side of grill;
grill 3 minutes on each side or until done. Remove from heat. Let stand
5 minutes before serving. Serves 4.
CALORIES 254 (31% from fat); FAT 8.7g (sat 3g,mono 3.9g,poly 0.9g); IRON
1.8mg; CHOLESTEROL 107mg; CALCIUM 50mg; CARBOHYDRATE 3.8g; SODIUM 584mg;
PROTEIN 37.7g; FIBER 3.1g
Pepper Garlic Spice Rub
2 tablespoons freshly ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon ground red pepper
Combine all ingredients. Makes about 1/2 cup.
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