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
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)
5 cups of salt
1 cup of wine (red wine works best)
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
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).
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.
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!