Recipe courtesy of Food Network Kitchen
Save Recipe Print
Double-Cut Pork Chops with Garlic Butter
Total:
9 hr 40 min
Prep:
40 min
Inactive:
8 hr
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
9 hr 40 min
Prep:
40 min
Inactive:
8 hr
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

For the pork:
For the roasted garlic butter:

Directions

Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.

Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.

Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.

Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.

Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

Photograph by Con Poulos

Cook's Note

These are special-occasion chops-you'll need to get them from a butcher. They're super thick, so the cooking time is longer, but they're less likely to dry out.

Categories:

My Private Notes

Add a Note
More from:

Great Grilled Mains

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Grilled Pork Chops

Recipe courtesy of The Neelys

Peach-Mustard Pork Chops

Recipe courtesy of Food Network Kitchen

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Pat's Garlic Grilled Lamb Chops

Recipe courtesy of The Neelys

Kalua Buried Pork Shoulder

Recipe courtesy of Food Network Kitchen

Rosemary-Mustard Pork With Peaches

Recipe courtesy of Food Network Kitchen

Pork Chops with Gremolata

Recipe courtesy of Food Network Kitchen

Chipotle Pork Chops

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories