“These bone-in pork chops from Death & Taxes in Raleigh, NC, are sourced locally and bathed in a brine to maximize flavor and tenderness. Owners, Ashley and Lauren cook them quickly over the fire, combining them with sweet, grilled figs and tart saba (grape must reduction, for those wondering). In a pinch, substitute a quality balsamic vinegar or pomegranate molasses for the saba. If you’re looking for a main dish (or breakfast) to impress, you’ve found it.” — Matt Moore
Recipes and photos excerpted from Serial Griller: Grillmaster Secrets for Flame Cooked Perfection by Matt Moore 2020. Photography @Andrea Behrends and Helene Dujardin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
1. In large stockpot over medium heat, combine half the water and the salt, stirring until dissolved. Remove from heat, stir in remaining water, and let cool completely (about 2 hours).
2. Add pork chops, making sure they are fully submerged (use a plate to weight them down if necessary). Refrigerate 18-24 hours.
3. Fire up grill. Coat top grate with oil and place on grill. (For gas grill, pre-heat to medium-high [400 – 450F].)
4. Remove pork chops from liquid and pat completely dry with towels. Drizzle chops with half the canola oil and season with pepper. Cook chops on hot grill for 4-6 minutes per side, until internal temperature reaches 135 – 140F. Remove from heat and rest for 5 minutes.
5. Slice figs in half and drizzle with remaining canola oil. Grill figs, cut-side down, over high heat until caramelized, about 6 minutes. Carefully remove figs, as they may stick to grates.
6. To serve, slice pork, drizzle with saba, and garnish with grilled figs.
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