By: Chef Brandie Wininger
Dry Rubbed Pork Chops
4 bone-in pork chops
1 tbsp dark brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked or regular paprika
1 tbsp salt
1⁄2 tbsp pepper
Pinch of cayenne pepper
(optional) Brine of equal parts salt and water dissolved
1. Brine pork chops in the chilled brine solution for a minimum of 30 minutes or up to overnight.
2. Remove from brine and pat dry. Add dry rub ingredients together and rub over pork chops, patting into protein on both sides.
3. Heat Wolf Charbroiler and place pork chops across the sear zone. Allow to cook for 4-6 minutes depending on thickness. Do not disturb during this time. Flip and cook for another 3-4 minutes.
4. Transfer to 350F Wolf Oven to continue cooking until the center reaches 145F if needed.
Chicken (6)Fish (6)Bread (6)Vegetables (5)Vegetarian (5)Pork (4)Minneapolis (4)Sauces & Dressings (4)Griddle (4)Salad (4)Beef (3)Brunch (3)Sous Vide (3)Pizza (3)Lamb (2)Cocktails (2)Pasta (2)Speed Oven (1)Breakfast (1)