Thick, pastured pork chops are a thing of beauty. Unfortunately many of us were raised on overcooked pork chops as a preventive measure against trichinosis. The good news is that cases of trichinosis have all but disappeared, and the trichinae are killed at 137˚F, so if you cook your pork to 148˚F, you are guaranteeing safety from pathogens and ensuring your pork will be juicy. We like to rub our chops with an herb or spice rub, like the one below and then grill them, but brining, as well as pan-frying will also yield delicious results, and you can learn those techniques here. This herb rub is found in The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, and they provide several other rub and brine recipes in their book as well.
- 2 tbsp fresh basil or 2 tsp dried
- 2 tsp fresh thyme or 1 tsp dried
- 1 tbsp fresh rosemary or 1 tsp dried
- 1 tbsp fresh oregano or 2 tsp dried
- 1 tbsp crushed fennel seeds
- 1 tsp ground coriander
- 2 tsp garlic powder
- 2 tbsp salt
- 2 tsp pepper
- Combine ingredients and rub some over each chop. (This recipe makes a lot, so you can store the rest in the fridge for future use.)
- When ready to grill, sear chops on both sides on high heat, then cook on indirect heat for 4-6 minutes on each side. When they have reached 145-150F, remove them from grill and let rest 5 mins or so before serving.