Brined and Curry-Dry Rub Pork Chops, with Swiss Chard [oc]

This was a kick-off to bbq season recipe I did last month. Just the right amount of heat on the chops, and the Swiss chard is wildly easy to prepare.

Ingredients

For the Brine:
– ½ cup kosher salt
– ¼ cup brown sugar
– 1 cup boiling water
– 7 additional cups cold water
– 2 sprigs fresh rosemary
– 1 bay leaf
– 6–8 juniper berries
– 2–3 cardamom pods (optional)

For the Pork Chops:
– 4 bone-in pork chops
– Madras curry powder
– Kosher salt
– Olive oil

For the Swiss Chard:
– 1 large bunch Swiss chard, stems removed and leaves roughly chopped
– 2 cloves garlic, finely sliced
– Olive oil
– Kosher salt
– Red pepper flakes (optional)

Equipment
– Medium saucepan
– Large container for brining
– Paper towels
– Grill or barbecue
– Tongs
– Large sauté pan

Method

Step 1: Brine the Pork Chops
– In a mixing bowl, combine ½ cup kosher salt and ¼ cup brown sugar with 1 cup of boiling water. Whisk until fully dissolved.
– Pour into a large container and add 7 cups of cold water to cool it down.
– Add rosemary, bay leaf, juniper berries, and cardamom pods.
– Submerge the pork chops fully in the cooled brine. Cover and refrigerate overnight or for 24 hours.

Step 2: Season and Dry the Pork Chops
– Remove pork chops from brine. Rinse briefly under cold water and pat dry with paper towels.
– Generously dust with madras curry powder and a pinch of kosher salt.
– Place uncovered in the fridge to air-dry for 6–8 hours, or as much time as you have.

Step 3: Grill the Pork Chops
– About an hour before cooking, let the chops come to room temperature.
– Rub each chop lightly with olive oil.
– Preheat your grill to medium-high heat.
– Grill chops for 4–6 minutes per side, or until internal temp hits 130–140°F.
– Let rest 5–10 minutes before serving.

Step 4: Sauté the Swiss Chard
– While the chops are resting, heat a glug of olive oil in a sauté pan over medium heat.
– Add sliced garlic and cook for about 30 seconds until fragrant.
– Add Swiss chard and a pinch of kosher salt. Toss and cook until wilted and tender, about 3–5 minutes.

Serve pork chops sliced, alongside the Swiss chard. Add steamed buttered potatoes if you like. And don’t forget an ice-cold beer or glass of white wine. Cheers!

Here’s my original recipe: https://jeremypotvin.substack.com/p/brined-and-curry-dry-rubbed-pork all the step by step pictures are there if you need any tips 🫡