Grilled Pork Rib Chops with Stone Fruit Vinaigrette Recipe
By Brian Huston (The Publican)
For more about Chef Huston, The Publican, and pork, click here.
4 large pork rib chops
For the brine:
1 gallon of water
1 cup of sugar
1 cup of salt
1 sprig of rosemary
1 bay leaf
1 tablespoon of juniper berries
1 tablespoon black peppercorns
For the stone fruit vinaigrette:
1 pound of whole stone fruit (apricots, plums or peaches)
½ cup of sherry vinegar
2 tablespoons of grainy mustard
1 teaspoon of honey
¾ cup of extra virgin olive oil
Salt and pepper to taste
To brine and cook the meat:
1. Combine all of the ingredients in a large pot and bring the brine up to a boil to dissolve the salt and sugar and infuse the aromatics. Remove from the heat and let the brine cool. When cool, submerge the rib chops in the brine and refrigerate over night.
2. Remove the chops the next morning and place them back in the refrigerator for a few more hours. Place them on a rack with a plate underneath. This allows the exterior flesh of the pork to dry.
3. Light coals for a charcoal grill. Once coals have mellowed, spread them evenly over one half of the grill, leaving the other half bare. This will enable you to cook chops over slow, indirect heat. Cook the chops over the bare side of the grill, covered, for about 15 minutes per side. You are looking for an internal temperature of 145° F. If the racks are taking on too much color on the grill, you can finish them on a rack in a 400° F oven until they reach 145° F. Let the chops rest for 10 minutes before carving.
To make the stone fruit vinaigrette:
1. In a medium bowl, whisk together the vinegar, mustard and honey. Slowly whisk in the olive oil and season with salt and pepper to taste. Slice the fruit off the seed and fold it into the vinaigrette just before serving.
Spoon the vinaigrette over the sliced rib cops. At The Publican we would serve the chops over soft polenta or grits.