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.
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
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.
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.
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.
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.
Serve with crunchy roast potatoes, a fresh salad, pour a glass of Farm to Table Pinot Noir and enjoy!