Recipes Grilled Double-Cut Pork Chops Be the first to rate & review! These pork chops are cut doubly thick so it's easy to give them a good char on the grill while keeping them super-juicy. They're also perfectly seasoned all the way through after a two-day soak in a brine packed with aromatics like juniper and onion. Plus: More Delicious Grilling Recipes By Paul Berglund Paul Berglund Restaurant: The Bachelor Farmer (Read a review) Location: Minneapolis Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients. Culinary School: Self-taught background: Oliveto (/sites/default/files/akland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul) Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish." Former Career: Officer in the US Navy On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions." What He'd Be If He Wasn't a Chef: A park ranger Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Active Time: 45 mins Total Time: 2 hrs 15 mins Yield: 10 Ingredients 4 cups water 1/3 cup sugar 1 medium carrot, thinly sliced 1 small onion, halved and thinly sliced 1 medium celery rib, thinly sliced 3 whole cloves 3 juniper berries Kosher salt 8 cups ice cubes (2 pounds) Five 1 1/2-pounds, double-cut, bone-in pork rib chops Canola oil, for brushing Freshly ground pepper Pickled Garden Vegetables Directions In a large pot, combine the water with the sugar, carrot, onion, celery, cloves, juniper berries and 1/4 cup plus 2 tablespoons of kosher salt. Bring just to a boil, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice; let cool completely. Submerge the pork chops in the brine, cover and refrigerate for 2 days. Remove the pork chops from the brine and pat dry with paper towels. Let stand at room temperature for at least 1 hour or up to 2 hours. Light a grill. Brush the chops with oil and season lightly with salt and pepper. Grill the chops over moderate heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part of each chop registers 130°, 25 to 30 minutes. Transfer the chops to a carving board and let rest for 15 minutes. Cut between the rib bones into individual chops. Serve with pickled vegetables. Suggested Pairing A bold, fruit-forward red without too much tannin works well with both the pork chops and the pickles, like a Pinot Noir from Sonoma County. Rate it Print