Brined Barbecued Pork Chops recipe from the Fig Café

The Fig Cafe - Glen Ellen

We’ve shared several mouth-watering recipes in recent months from the girl and the fig® restaurant located in Sonoma and the sister establishment Estate, and now we’re excited to share a recipe for Brined Pork Chops from the Fig Café in Glen Ellen. Chef Bryan Jones is also General Manager at the Fig Café, and his experience cooking at restaurants in Santa Fe, New Mexico and the Bavarian Alps of Germany contribute to the unique flavor and flair of dishes at the Fig Café. With a focus on French bistro fare and fresh local ingredients, you’re sure to find a dish to tempt your palate.

This recipe is best prepared on a backyard barbecue grill or smoker grill—browse a wide assortment of specialty options at Outdora.

Brined Barbecued Pork Chops

1/2 c. kosher salt

1/4 c. sugar

1 bay leaf

10 black peppercorns

2 cloves

1/4 tsp. red chili flakes

1 tbsp. dried thyme

1 tsp. garlic powder

1 tbsp. coriander

1 tbsp. fennel seeds

1/2 gallon of water

6 center cut pork chops

Method:

In a spice grinder, finely grind all herbs and spices together. Next, using a large container, mix together the sugar and salt with the water and stir until dissolved. Stir in herbs and mix well.

Cover pork chops with brine and refrigerate for 24 hours. Once brined, cook pork chops on your barbecue grill.

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