Chuletas de Cerdo a la Parrilla

Name: Chuletas de Cerdo a la Parrilla
Prep time: 20 min
Cook time: 14 min
Total time: 94 min
Yield: 4 servings
Ingredients: 2 cup agua tibia; 2 tbsp sal kosher; 1 tbsp azúcar granulada; 1 cup cubos de hielo; 3 tbsp aceite de oliva; 4 dientes de ajo picados; 1 tbsp romero fresco finamente picado; 1 tbsp hojas de tomillo fresco; 1 tsp pimentón ahumado; 0.5 tsp pimienta negra molida recién; 1 tbsp mostaza Dijon; 1 tbsp salsa Worcestershire; 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una; 1 tbsp perejil fresco picado; 1 limón cortado en gajos

Principal1 h 34 min4 porcionesFácil

Sobre esta receta

Chuletas de cerdo jugosas y doradas, selladas con una marinada simple de hierbas y ajo — asadas a la perfección con un hermoso color tostado en el exterior y un centro tierno y sabroso. Este es el tipo de receta confiable entre semana que nunca se vuelve aburrida. Un rápido salmuera mantiene la carne jugosa, una marinada potente añade profundidad, y una parrilla caliente hace el resto.

Instrucciones

1
In a large Mixing Bowl or Ziploc Bag, combine the Warm Water, Kosher Salt, and Sugar. Stir until fully dissolved. Add the Ice Cubes to cool the brine down completely — you never want to add Pork Chops to warm brine.
2
Submerge the Pork Chops in the brine, seal or cover, and refrigerate for 30 to 60 minutes. Do not brine longer than 2 hours or the texture can become mushy.
3
While the chops brine, whisk together the Olive Oil, Minced Garlic, Rosemary, Thyme, Smoked Paprika, Black Pepper, Dijon Mustard, and Worcestershire Sauce in a small Mixing Bowl until well combined. Set aside.
4
Remove the Pork Chops from the brine and pat them completely dry with paper towels — this is essential for a good sear. Discard the brine.
5
Coat the Pork Chops all over with the marinade. Let them rest at room temperature for 15 minutes while you preheat the grill.
6
Preheat your Grill to ^[high heat], aiming for ![450–500°F]. Clean and oil the grates well to prevent sticking.
7
Place the Pork Chops on the hot Grill. Cook undisturbed for 5–6 minutes until deep grill marks form and the chops release easily from the grates.
8
Flip the chops and grill for another 4–6 minutes, or until an Meat Thermometer inserted into the thickest part (away from the bone) reads %[145°F]. Avoid pressing down on the chops — that squeezes out the juices.
9
Transfer the Pork Chops to a clean plate and tent loosely with Aluminum Foil. Let them rest for 5 minutes — this allows the juices to redistribute and keeps every bite moist.
10
Plate the Pork Chops and garnish with fresh chopped Parsley and Lemon wedges for a bright finish. Serve immediately.

Chuletas de Cerdo a la Parrilla

Principal

Chef Mii

Adapta esta receta

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Tiempos y temperaturas

Prep20m
Cook14m
Other60m

Total time: 1h 34m
Cook at: 475°F
Internal temp: 145°F
Prep: 20 min
Cook: 14 min

Prep20m
Cook14m
Other60m

Total time: 1h 34m
Cook at: 475°F
Internal temp: 145°F
Prep: 20 min
Cook: 14 min

Tamaño de porción

Porciones

Receta escrita para 4 porciones

Porciones

Receta escrita para 4 porciones

Ingredientes (15)

Brine

Marinade

Main

Garnish

Brine

Marinade

Main

Garnish

Equipment (14)

Oven

Stovetop

Gas Grill

Aluminum Foil

Mixing Bowl

Pie Dish

Paper Towel

Storage Container

Whisk

Plates

Tongs

Mixing Bowl (4 Quarts)

Ziploc Bag

Meat Thermometer

Oven

Stovetop

Gas Grill

Aluminum Foil

Mixing Bowl

Pie Dish

Paper Towel

Storage Container

Whisk

Plates

Tongs

Mixing Bowl (4 Quarts)

Ziploc Bag

Meat Thermometer

Conservar y recalentar

Nevera

4 days

Congelador

60 days

Recalentar

StovetopOvenMicrowave

Nevera

4 days

Congelador

60 days

Recalentar

StovetopOvenMicrowave

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4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una

Pork Chops

Más opciones

Cocinar la guía completa junto con la recetaAñade esta guía como plato acompañante en el modo cocinar.

Step by step

Instrucciones

Tap a step number to check it off as you cook.

In a large Mixing Bowl or Ziploc Bag, combine the 2 cups agua tibia, 2 tbsp sal kosher, and 1 tbsp azúcar granulada. Stir until fully dissolved. Add the 1 cup cubos de hielo to cool the brine down completely — you never want to add 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una to warm brine.

Uses

Mixing Bowl
Ziploc Bag

30–60 min

Submerge the 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una in the brine, seal or cover, and refrigerate for 30 to 60 minutes. Do not brine longer than 2 hours or the texture can become mushy.

While the chops brine, whisk together the 3 tbsp aceite de oliva, 4 dientes de ajo picados, 1 tbsp romero fresco finamente picado, 1 tbsp hojas de tomillo fresco, 1 tsp pimentón ahumado, 2 tbsp sal kosher, 1 tbsp mostaza Dijon, and 1 tbsp salsa Worcestershire in a small Mixing Bowl until well combined. Set aside.

Uses

Mixing Bowl

Remove the 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una from the brine and pat them completely dry with paper towels — this is essential for a good sear. Discard the brine.

15 min

Coat the 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una all over with the marinade. Let them rest at room temperature for 15 minutes while you preheat the Grill.

475°F
High

Preheat your Grill to high heat, aiming for 450–500°F. Clean and oil the grates well to prevent sticking.

Uses

Grill

5–6 min

Place the 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una on the hot Grill. Cook undisturbed for 5–6 minutes until deep grill marks form and the chops release easily from the grates.

Uses

Grill

4–6 min

Flip the chops and grill for another 4–6 minutes, or until an Meat Thermometer inserted into the thickest part (away from the bone) reads 145°F. Avoid pressing down on the chops — that squeezes out the juices.

Uses

Meat Thermometer

5 min

Transfer the 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una to a clean plate and tent loosely with Aluminum Foil. Let them rest for 5 minutes — this allows the juices to redistribute and keeps every bite moist.

Uses

Aluminum Foil

Plate the 4 chuletas de cerdo con hueso aproximadamente de 1 pulgada de grosor, 8–10 oz cada una and garnish with fresh chopped 1 tbsp perejil fresco picado and 1 limón cortado en gajos wedges for a bright finish. Serve immediately.

Por porción

Datos nutricionales

Estimado para una porción según la receta. Escala con el tamaño de porción en la barra lateral.

390

Cal

22g

Grasa

Carbos

42g

Proteína