Dry Brined Garlic Thyme Pork Chops
Recipe type: Two zone; Direct and Indirect Heat
Serves: 4
  • Four 1-inch thick pork chops
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons freshly ground pepper
  • Grated zest from 1 lemon
  • Olive, oil for grilling
  1. Sprinkle both sides of the pork chops with salt; use all of the salt. Toss together the chopped garlic, thyme, pepper and lemon zest. Sprinkle half of the mixture in the bottom of a plate or baking dish just large enough to hold the chops. Lay chops on top and then sprinkle with the remaining garlic mixture. Loosely cover with plastic wrap and cure in the refrigerator overnight.
  2. Remove chops from refrigerator 1 hour before grilling. Preheat grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking.
  3. Drizzle chops with a little olive oil and place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5°F with carryover heat). Allow the chops to rest 5 to 10 minutes before serving.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/dry-brined-garlic-thyme-pork-chops/