Brined Porterhouse Pork Chop and Fire Roasted Salsa Recipe | Ontario Pork

Delicious Pork Recipes

Local, easy pork recipes for every cut.

Brined Porterhouse Pork Chop & Fire Roasted Salsa

Brined Porterhouse Pork Chop & Fire Roasted Salsa
Rate this article:

Serves 4

Prep Time:
2.5 hours

Cooking Time:
30 minutes


  • 4 porterhouse Ontario pork chops, 1” thick

Brine & Dry Rub

  • 1 cup Kosher Salt
  • 4 L (17 Cups) Water
  • 1 Bay Leaf
  • 2 fresh Garlic Cloves
  • 1 fresh Lime, peeled and juiced
  • 1 Tbsp Green Peppercorns, divided
  • 1 Tbsp Black Peppercorns, divided
  • 1 Tbsp White Peppercorns, divided
  • 1 Tbsp Brown Mustard Seed
  • 1 Tbsp Yellow Mustard Seed
  • 1 Tbsp Maple Sugar

Fire Roasted Salsa / Yields 2 Cups

  • 10 Campari Tomatoes
  • 4 Kaboom Black Jalapeño Peppers, stems trimmed
  • 2 Sweet Twister Peppers, stems trimmed
  • 10 Shishito Peppers, stems trimmed
  • 1/4 cup Vegetable Oil
  • 4 Limes, cut in half width-wise
  • 1/4 cup Extra Virgin Olive Oil
  • 4 fresh Garlic Cloves
  • 1/2 cup fresh Cilantro
  • 2 tsp Kosher Salt
  • flaked Sea Salt for finishing

Cooking Instructions:

  1. Prepare brine. Bring water to a boil. Add salt and stir until dissolved. Add bay leaf, 1 tablespoon each type of peppercorns and 2 garlic cloves, lightly crushed. Add the lime juice and peel. Stir well and remove from heat. Set aside and cool to room temperature.
  2. In a container large enough to fit the meat, place all 4 pork chops in and pour the brine over making sure the meat is completely submerged. Cover with a tight-fitting lid and refrigerate for 2 hrs.
  3. To make the dry rub, you can use a spice grinder or a mortar and pestle to crush remaining peppercorns, both types of mustard seed and maple sugar. Set aside.
  4. While meat is brining, preheat grill to high heat. Lightly toss all vegetables in vegetable oil and grill until charred but still firm enough to hold their shape. Remove from heat and set aside. Grill limes, cut side down for about a minute then remove from heat. Reserve 4 halves to use as garnish.
  5. Place all charred vegetables in a food processor, juice from half the grilled limes and pulse to a chunky salsa consistency. Add olive oil, fresh garlic and fresh cilantro. Pulse a few more times to puree garlic and chop herb. Transfer salsa to a bowl and season with salt and pepper to taste. Set aside at room temperature until ready to use.
  6. After 2 hours in the fridge, remove pork chops from brine and pat dry. Season well with dry rub and grill on medium heat for about 5-7 minutes on each side, depending on thickness, until internal temperature reaches 145°F. Remove from grill. Let meat stand for 5 minutes.
  7. Finish with flaked sea salt, serve with a side of fire-roasted salsa and garnish with cilantro leaves and half a grilled lime.

This recipe is courtesy of Chef Roger Mooking for Prostate Cancer Canada's Celebrity Battle of the BBQ:

Instagram: @battleofthebbqpcc Twitter: @ProstateCancerC

Get the Latest Recipes

To get the latest recipes delivered to your inbox, sign up for our monthly newsletter.

Sign up to our newsletter

Sign up to our newsletter

Ontario Pork

About Us

Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

Latest Recipes

To get the latest recipes delivered to your inbox, sign up for our monthly newsletter.

Get the Latest Recipes

Sign up for our monthly newsletter.

Connect With Us

Learn more about our industry and stay in touch via our news articles and other resources found on one of our audience specific websites, and follow us on our social channels.

Terms Of Use | Privacy Statement | Copyright © 2021 Ontario Pork. All rights reserved.
Login | | Website by WebmontonMedia