Grilled Pork Chops with Rum Maple Barbecue Sauce
RECIPE
Heritage Pork Chop Recipe with Kurobuta, Mangalitsa, and Duroc
Between the advertising campaign that made pork “the new white meat” and the extraordinary expansion of local/sustainable husbandry, heritage pork has become one of the current trend-setting meats. We now have Kurobuta, Mangalitsa, Duroc, Ossabaw, and Red Wattle among the heritage breeds coming to the market. I find all of them superb in flavor and texture and far superior to commercially bred hogs. At my annual Pigs & Pinot festival (see Sidebar), you will find many of these pork varieties featured in pairings with great pinot noir wines.
In Northern California we have Marin Sun Farms in Petaluma raising and selling many of the heritage breeds. In New York, the most in-demand pork comes from Flying Pigs Farm of Washington County, NY, available at the Union Square Greenmarket.
Serves 6
Ingredients
1½ cups dark rum
¼ cup salt
¼ cup sugar
3 cups ice cubes
6 center-cut pork chops, about 2 inches thick (see Note)
Canola oil for rubbing the chops
Salt and pepper
Rum-Maple Barbecue Sauce (recipe follows)
How to Make:
1. Combine the rum with 1 quart cold water in a large (2-gallon) resealable plastic bag. Add the salt and sugar and seal. Set aside, shaking occasionally, for about 10 minutes or until the sugar and salt has dissolved. Add the ice cubes and let them melt for a few minutes.
2. Place the chops in the iced brine. Seal the bag and place in a large bowl (or any container large enough to hold it) to catch any leaks. Transfer to the refrigerator and brine for about 4 hours, but no more than 6 hours.
3. When ready to cook, preheat the grill to high and oil it.
4. Remove the chops from the brine and pat dry. Rub the chops with oil and season with salt and pepper.
5. Place the chops on the grill and close the lid. Grill for 90 seconds; then turn, re-cover, and grill the other side for another 90 seconds. If using charcoal or wood fire, move the chops to the cooler part of the grill; if using, gas, lower the temperature to medium. Re-cover and grill for another 4 minutes.
6. Uncover, turn the chops and, using a pastry brush, lightly brush the tops with barbecue sauce. Continue grilling, turning frequently and continually brushing with a light touch of the sauce, for about 15 minutes or until an instant-read thermometer inserted into the thickest part reads 145°F and the chops are nicely glazed.
7. Transfer to a serving platter and lightly tent with aluminum foil. Allow to rest for about 7 minutes to allow the meat to relax and the juices to flow.
8. Serve with extra sauce on the side. Note: If you can find them, “bacon cut” pork chops are great on the grill as they still have some of the pork belly attached. Because of improved breeding and butchering techniques, pork is now cooked to a much lower temperature than in the past. An internal temperature of 145°F should produce meat that is tender and juicy, yet can be safely eaten.
Makes about 5 cups
Rum-Maple Barbecue Sauce
1 cup dark rum
1 cup maple syrup
1 cup cider vinegar
1 cup tomato ketchup
½ cup tightly packed light brown sugar
¼ cup Dijon mustard
2 tablespoons Worcestershire sauce
¾ cup finely chopped onion
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
Cayenne pepper
Salt and pepper
1. Combine the rum, syrup, vinegar, ketchup, sugar, mustard, and Worcestershire sauce in a large heavy-bottomed saucepan over medium heat. Add the onion, garlic, and thyme and bring to a simmer. Lower the heat and season with cayenne, salt, and pepper. Cook, stirring occasionally, for about 30 minutes or until thick.
2. Remove from the heat and allow to cool. Store, covered and refrigerated, for up to a month.