Recently I had the opportunity to talk all things pork and grilling with the star of one of my favorite comedies of the early 2000s, Scrubs. Now starring in The Exes on TVLand, Donald Faison took a few minutes to share some of his favorite recipes and tips when it comes to grilling pork thanks to the National Pork Board.
Check out the full interview below, followed by a recipe for Cider Brined Porterhouse Pork Chops from PorkBeInspired.com!
CIDER BRINED PORTERHOUSE PORK CHOPS
4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick
1/3 cup table salt or fine sea salt
1/3 cup plus 1/4 cup maple syrup
2 tsp. dried thyme, or 2 tbsp. fresh thyme
1.5 cups chilled hard apple cider or apple cider
1.5 cups ice water
2 tsp. red hot pepper sauce such as Tabasco, divided
In a small saucepan, stir 1 cup water with salt, 1/3 cup of maple syrup, and dried thyme over medium heat until salt dissolves and water is hot, but not boiling. Remove from heat. Add cider, ice water and 1 teaspoon hot sauce and stir until ice dissolves to create brine.
Put chops in a self-sealing plastic bag, pour in brine, and seal bag. Refrigerate 1 to 2 hours, no longer. In small bowl, mix remaining 1/4 cup syrup and 1 teaspoon hot sauce; set aside.
Prepare a grill to medium-high heat (about 450 degrees F.). Remove chops from brine and pat dry with paper towels. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. During the last 2 minutes, brush chops on both sides with remaining syrup mixture. Remove chops from the grill and let rest for 3 minutes.
Recipe courtesy of The National Pork Board, PorkBeInspired.com