Father’s Day is coming up and there’s nothing better than celebrating all the men in our lives—not just dads, but the men who take on the roles of father, friend and provider.
When I think on the perfect meal that embodies Father’s Day I think of grilled goodness with classic sides. Grilled pork chops, baked potatoes, cheese and bread. Delicious staples that are laid-back and homemade. When the potatoes are in the oven and the pork chops are on the grill—open a bottle of wine and celebrate! This is a relaxed celebration!
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This simple and delicious Father’s Day meal led me to Market Street. Their selection of quality meats is consistent quality. A grilled pork chop needs to be bone-in and at least 1-inch thick and I know I can always find the perfect cut at the Market Street butcher in a flash!
After the butcher, I popped through the produce department to snag a few potatoes before I made my way to the bakery to think on which freshly baked bread would accompany my Father’s Day spread. Croissants for the win! I couldn’t pass up a delicate yet robust cheese, Humboldt Fog from Cypress Grove to pair with the croissant.
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This simple and delicious Father’s Day meal led me to Market Street. Their selection of quality meats is consistent quality. A grilled pork chop needs to be bone-in and at least 1-inch thick and I know I can always find the perfect cut at the Market Street butcher in a flash!
After the butcher, I popped through the produce department to snag a few potatoes before I made my way to the bakery to think on which freshly baked bread would accompany my Father’s Day spread. Croissants for the win! I couldn’t pass up a delicate yet robust cheese, Humboldt Fog from Cypress Grove to pair with the croissant.
Brined Grilled Peppery Pork Chops
serves 4 to 6
Author note: It is important to note the temperature of the brine. Do not poor warm brine over the pork chops as it will begin to cook the pork. Make sure the brine is at room temperature or chilled before beginning the brining process. If you prefer boneless pork chops slightly decrease the cook time.
4 bone-in pork chops, about 1-inch thick
brine (see recipe below)
ground pepper
Place the pork chops into a flat baking dish, bowl or plastic bag. Cover with the room temperature brine and place into the fridge to brine for at least two hours and up to four. Turn the pork chops if they are not fully emerged in the liquid. Also, do not let the pork exceed the four hours of brine time.
When ready to cook, heat the grill to medium-high heat, about 350 degrees F.
Remove the pork chops from the brine and pat dry. Top each side of the pork chops with ground pepper, to taste. Once the grill is hot, place the pork chops onto the grill. Cook for 4 to 6 minutes on each side. Cook until the pork reaches 135 degrees.
Remove the pork from the grill and cover with foil. Let rest for 5 minutes. Serve warm.
for the brine
4 cups water
1/3 cup kosher salt
2 tsp ground pepper
3 rosemary sprigs
5 garlic cloves, crushed
2 tbsp honey
Combine the water, salt, pepper, rosemary sprigs and garlic into a saucepan. Cook until the salt has dissolved. Remove the pan from the heat and bring to room temperature.
