Pork pairs perfectly with the tartness of the lemon and the earthiness of your fresh thyme, and this BBQ or grilled pork chop recipe will match perfectly with a glass of Farm to Table Pinot Noir.
Ingredients
6 bone in, center cut pork chops (approx. 1.5 kilos) with bones frenched if you prefer
3 dried bay leaves
2 teaspoons peppercorns, cracked, plus ½ teaspoon ground black pepper
1 cup dry white wine (Farm to Table Chardonnay)
½ cup salt
½ cup, plus 2 teaspoons, packed light brown sugar
Zest of 2 lemons (divided)
2 ½ tablespoons coarsely chopped fresh thyme leaves
2 tablespoons extra-virgin olive oil
Instructions
Step 1
Heat 1.4 litres water, bay leaves, and peppercorns in a large pot until boiling. Remove from heat and stir in wine, salt, 1/2 cup brown sugar, and the zest of 1 lemon. Let brine cool. Add pork chops to brine. Chill at least 4 and up to 12 hours.
Step 2
Drain meat, rinse, pat dry, and set on a plate. In a bowl, mix olive oil, thyme, ground pepper, remaining 2 teaspoons brown sugar, and the zest of 1 lemon. Pat mixture onto both sides of meat, pressing it in. Let meat stand at room temperature for 15 minutes.
Step 3
Heat BBQ or stove grill to medium. Heat the BBQ with grill lid down or large cast-iron skillet until water dances when sprinkled on cooking surface, 8 to 10 minutes.
Step 4
Set chops on grill or skillet, and cook until meat is well browned and done the way you like; 8 to 10 minutes total for medium-rare (cut to test). Transfer to a platter.
Step 5
Serve with crunchy roast potatoes, a fresh salad, pour a glass of Farm to Table Pinot Noir and enjoy!