Grilled BBQ Kettle Chip Pork Chops
Description
Just in time for grilling weather-delicious grilled bone-in-pork chops. They are brined first, grilled, dunked in BBQ sauce and then finished off with a wonderful kettle potato chip crust.
Ingredients
Brine:
1/4 c. kosher salt
2 c. sweet tea
6 - one inch thick, bone-in pork chops
BBQ sauce
1 c. dark brown sugar
2 c. ketchup
3-4 shallots, finely chopped
kosher salt, pinch
freshly ground black pepper, hefty amount
Dredge:
2 c. finely crushed (pulverized) BBQ flavored kettle chips
2 c. finely crushed (pulverized) Salt & Vinegar flavored kettle chips
Directions
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Brine chops:
Add the salt to the sweet tea; heat tea in the microwave or on the stove just enough to dissolve the salt. Allow brine to completely cool. Place the pork chops to a re-sealable plastic bag; pour the brine over them. Press the air out, seal and refrigerate 6-8 hours.
Sauce:
In a medium pot on medium heat, add sugar, ketchup, shallots, a pinch of salt and a hefty amount of freshly ground black pepper. Stir; simmer until the sauce reduces and thickens. Set aside, keeping it warm.
Grill the chops:
Remove the pork chops from the brine; pat dry. Season chops on all sides with a pinch of salt and pepper. Let rest until reaching room temperature, up to 2 hours.
Heat a grill or grill pan over medium heat. Place chops on the grill; cook until the pork chops release from the grill, about 5-6 minutes; flip and cook on the other side for another 4-5 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops.
Dunk, dredge and serve.
Mix the different kettle chips together in a shallow dish. Once the pork chops are done, immediately dunk them in the sauce, then press down on all sides including the fat rim, in the kettle chip mixture. Serve immediately.
6 servings.
**Note: If you are traveling with these, place the chops in a container with the BBQ sauce, and then coat with the kettle chips right before serving.