- Combine the chili powder, 1 tablespoon of the brown
sugar, the salt, cayenne, coriander, fennel, and pepper in
a small bowl and mix well. Rub the mixture evenly all
over the pork chops. Cook in your cooler as directed
here, using 143°F water, for at least 45 minutes and up to
3 hours. - Preheat a grill to high heat. Remove the pork chops from
their bags and pat dry with paper towels. Brush the top of
each chop with 1 tablespoon of the barbecue sauce,
transfer to the grill, sauced side down, and cook for 1
minute, brushing the top with more sauce. Flip the chops
and cook for 1 minute longer. Transfer the chops to a
plate and brush both sides with more sauce. Cover with
foil and allow to rest for 5 minutes. - Remove the foil, brush the chops with more sauce, and
serve, passing the remaining sauce at the table.
nandana
(Nandana)
#1