Ingredients
-
3
-
3/4
-
6
-
4
-
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Quick Brined Pork Chops, Grilled With Indian Spice Rub,From Cooks Illustrated Magazine. I haven’t made this yet but it looked fabulous and I don’t want to lose the recipe. Work and prep times do not include hour brining.,These were good, but we thought the flavors were a little out of balance. The cardamom was really strong, and overpowered the other spices. I loved how juicy the chops were, brining really helps keep lean pork from drying out on the grill. Thanks for posting!,From Cooks Illustrated Magazine. I haven’t made this yet but it looked fabulous and I don’t want to lose the recipe. Work and prep times do not include hour brining.
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Steps
|
1
Done
|
Grind Fennel in a Spice Grinder. |
|
2
Done
|
Mix All Ingredients in a Bowl Except Sugar. |
|
3
Done
|
Place in a Cold Saut Pan. |
|
4
Done
|
Turn Heat to Medium and Heat/Toast Spices Just Until Fragrant. |
|
5
Done
|
Do not Burn. |
|
6
Done
|
Remove from Pan Allow to Cool to Room Temperature and Add the Sugar. |
|
7
Done
|
Set Aside. |
|
8
Done
|
(can Be Made in Advance and Stored, Tightly Covered) Dissolve Salt and Sugar in Cold Water. |
|
9
Done
|
Pour Into a Two Gallon Zip Lock Type Bag and Add the Chops. |
|
10
Done
|
(or Divide Evenly Between Smaller Bags) Squeeze Out as Much Air as Possible Before Sealing. |
