Cherry Pie Pork Chops Recipe
Cherry Pie Pork Chops feat. Lane's Original Smoked Finishing Salt
This sweet & savory take on pork chops is a great summer dish and calls for Lane's Smoked Salt from our June 2022 BBQ subscription box titled "The Spice of Life."
- Lane's Original Smoked Finishing Salt ((featured in our June 2022 "The Spice of Life" box))
- 2 Bone-in Pork Chops
Cherry Pie Brine
- 3 Tbsp. Dried Fresh Ground Tart Cherries
- 6 Tbsp. Sherry Cooking Wine
- 3 Tbsp. Apple Cider Vinegar
- 1 C Water
- 2 Tbsp. Brown Sugar
- 2 tsp. Salt
- 2 tsp. Oregano ((Ground))
- 2 tsp. Thyme
- 2 tsp. Onion ((Ground))
- 2 tsp. Garlic ((Ground))
- 2 tsp Black Pepper ((Ground))
Cherry Pie Dry Rub
- 6 Tbsp. Freshly Ground Dried Cherries
- 1 1/2 Tbsp. Garlic ((Ground))
- 1 1/2 Tbsp. Black Pepper ((Ground))
- 1 Tbsp. Basil
- 1 Tbsp. Oregano
- 1 Tbsp. Rosemary
- 1 Tbsp. Paprika
- 1 1/2 Tbsp. Salt
Make the brine: Mix the Cherry Pie Brine ingredients together in a large bowl.
Pat the pork chops dry, then place in a freezer bag and pour in your brine mixture.
Brine the pork chops for 6 hours in the fridge, turning occasionally.
Make the rub: Combine all ingredients for Cherry Pie Dry Rub in a large mixing bowl.
Remove pork chops from fridge after six hours and pat dry with paper towels.
Set up your grill for half indirect and half direct heat and bring up to 500 °F.
If you have grill grates, clean them up and set them up as well.
Cooking over direct heat, place pork chops on grill for 45 seconds, then rotate 90 degrees for another 45 seconds. Flip and repeat.
Once seared, move the chops to cook over indirect heat, adding a knob of butter on top until it reaches an internal temperature of 145 °F.
Sprinkle Lane's Original Smoked Finishing Salt on the chops and rest for 10 minutes.
Lane's Rubs and Seasonings, Pork Chop, pork recipe