Brined Pork Chops with Romesco Sauce from Weber’s Barbecue Bible

Pork chops are not as fatty as they were in the past, so brining today’s leaner chops and then grilling them over medium heat helps maximise their flavour and moisture. This heady sauce of roasted peppers, toasted almonds and garlic takes these chops to a whole new level.

Get Weber’s Barbecue Bible here

Brine

2 litres/3½ pints water

85 g/3 oz sea salt

70 g/2½ oz sugar

4 garlic cloves, smashed

1 tablespoon dried thyme

1 tablespoon ground black pepper

6 bone-in pork rib chops, each 280–350 g/10–12 oz and about 2.5 cm/1 inch thick

Romesco Sauce

2 large red peppers

4 tablespoons whole natural almonds, toasted

1 garlic clove

25 g/1 oz loosely packed fresh flat-leaf parsley leaves and tender stems

1 tablespoon sherry vinegar or red wine vinegar

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

4 tablespoons extra-virgin olive oil

Combine all the brine ingredients in a large bowl or baking dish, whisking until the salt and sugar are dissolved. Submerge the pork chops in the brine. Cover and refrigerate for at least 3 hours and up to 24 hours.

Prepare the barbecue for direct cooking over high heat (230°–290°C/ 450°–550°F). Brush the cooking grates clean. Grill the peppers over grilling/direct high heat, with the lid closed as much as possible, for about 20 minutes, until black and blistered all over, turning occasionally.

Place the peppers in a bowl and cover with clingfilm; leave to steam for 10–15 minutes. Cut away the stalk and core from each pepper, then slit each lengthways, spread it open, and remove the seeds and membranes. Peel away and discard the charred skin. Roughly chop the peppers.

In a food processor, combine the almonds and garlic and pulse to chop finely. Add the peppers, parsley, vinegar, salt, pepper and thyme and process to create a coarse paste. With the motor running, slowly add the oil and process to create a fairly smooth sauce. Taste and adjust the seasoning if needed.

Lower the heat for direct cooking over medium heat (180°–230°C/ 350°–450°F). Remove the chops from the brine – discarding the brine – pat dry with kitchen paper and brush lightly on both sides with the oil.

Grill the chops over grilling/direct medium heat, with the lid closed, for 9–11 minutes, until still barely pink in yhe centre (63°C/145°F), turning once. Serve the chops warm with the sauce.