From: Executive chef Jeff Harris, American Food + Beverage, Fort Worth, TX. Yield: 4 servings. This recipe is served with Cowboy Baked Beans and Pumpkin Seed Salsa Verde.
4 bone-in pork loin chops from a heritage breed, cut 1½" to 2" thick
4 quarts water
1½ cups kosher salt
¾ cup light brown sugar
10 sprigs fresh thyme
3 bay leaves
6 cloves garlic
Pumpkin Seed Salsa Verde:
1 lb. tomatillos
2 cloves garlic
1 tsp. fresh oregano
For pork brine: Place all brine ingredients in a large saucepot. Bring to a boil to dissolve the salt and sugar. Pour the brine into a nonreactive container and cool completely. Once cold, submerge pork chops in brine for 3 hours. Remove and pat dry. Discard the brine.
For pork rub: Combine rub ingredients in bowl or shallow baking dish; mix thoroughly. Coat each side of brined chops with rub; dust off any excess. Reserve.
For salsa verde: Preheat oven to 400°F. Season tomatillos and garlic with salt and pepper. Place on sheet tray and roast until caramelized (10 to 15 minutes). Cool slightly. Puree tomatillos and garlic with rest of ingredients in a blender until smooth. Cool and reserve.
To prepare: Grill pork chops over a preheated grill, about 500°F, preferably over hard wood or hardwood lump charcoal, until chops reach an internal temperature of 145°F for medium. Let rest for 3-4 minutes before serving over Cowboy Baked Beans. Garnish with salsa verde.