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Bone-in Pork Chops Recipe

A pork chop and savory-tasting-yet-tart rosé can make magic together, and here is the best way to prepare it! Grill up and season your chops, make your family-favorite side dish, and choose from our selection of upcoming rosés made from the rough and tough red grapes of Texas. Bon Appetit!


 

Serves 2 - 4

Ingredients

Brine (see below)

Two 2" bone-in pork chops

2 tbsp Dijon mustard

2 tbsp butter

DIY Steak & Chop blend (equal parts dried garlic, salt, and pepper)

Salt (or wine salt - see below)

 

For the wine salt

(prepare the night before)

5 cups of salt

1 cup of wine (red wine works best)

 

For the Brine

(prepare the night before)

1 gallon water

1 cup brown sugar

1tsp red pepper flakes

1 cup salt

2 cups of ice to cool

4 cloves of smashed garlic


 

Steps for Wine Salt

1. Bring the wine to a simmer and allow to simmer for about 15 minutes.

2. Stir in the salt.

3. Immediately spread out on a cookie sheet and allow to cool (at least 5 hours).

 

Steps for the Brine

1. Add all brine ingredients except for ice into a 4 quart sauce pan and heat only until salt dissolves

2. Add ice to chill and pace pork in brine for 2-3 hours at room temperature OR 6 hours in the fridge.

 

Cooking Directions

 

1. Preheat oven to 300 °F.

2. Remove pork from brine, pat dry and rub outside of pork with Dijon mustard and DIY Steak & Chop blend.

3. Grill over medium heat for 7 minutes each side.

4. Finish in oven at 300 °F until instant read thermometer reads 145 °F.

5. Top with 1 tbsp butter.

6. Let rest 10 minutes covered before cutting or serving.

7. Finish with your wine salt and Enjoy!