Grilled Brined Pork Chop with Potato Gratin

Method

Gratin (start first)

1. Preheat oven to 375°F. Butter a baking dish.

   A properly preheated pan is non-negotiable. If the oil doesn't shimmer and a drop of water doesn't sizzle on contact, the pan isn't ready. Cold pans cause sticking and prevent browning.

2. Layer potatoes, seasoning each layer with salt, pepper, nutmeg. Pour béchamel (or cream) over each layer.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

3. Top with Gruyère. Cover with foil, bake 45 min. Remove foil, bake 15–20 min until golden and bubbling.

   Position the rack in the center of the oven for even heat distribution. The top rack runs hotter (closer to the heating element) and the bottom rack is cooler.

Pork

1. Remove chops from brine, pat very dry. Let come to room temp 20 min.

2. Brush with oil, season with pepper (brine provides salt).

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

3. Grill over medium-high heat: 4–5 min per side until 140°F internal.

   Clean and oil the grates before cooking. A clean, oiled grate prevents sticking and creates those distinctive grill marks that signal proper heat contact.

4. Rest 5 min. Top each chop with a round of maître d'hôtel butter.

Equipment

• 9x13 baking dish
• Saucepan Recommended: Cuisinart Chef's Classic 3-Quart Saucepan
• Grill or grill pan Recommended: Lodge Pre-Seasoned Cast Iron Grill Pan
• Mandoline slicer

Chef Notes

• The most important thing: Pull at 140°F internal — it carries over to 145°F during rest. The old 160°F rule is outdated and produces dry pork.
• Clean and oil the grates before cooking. A dirty grate causes sticking. Use a paper towel dipped in oil, held with tongs.
• This recipe improves overnight as the flavors meld. Make it a day ahead if you can — it's even better reheated.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.

Common Substitutions

Ingredient	Substitution	Notes
Pork chops	Bone-in chicken thighs or turkey cutlets	Chicken thighs have similar fat content.
Butter	Ghee or olive oil	Ghee for similar richness. Olive oil for dairy-free.
Cream	Coconut cream or cashew cream	Coconut adds sweetness. Cashew is most neutral.
Potatoes	Sweet potatoes or cauliflower	Sweet potatoes add sweetness. Cauliflower for low-carb.
Grill	Cast iron skillet + broiler	Sear in skillet, finish under broiler for char.

What You're Learning

• Brining: salt + water penetrates the protein, seasons throughout and retains moisture
• Why patting dry after brining matters (dry surface = better sear)
• Gratin: layered construction, even slicing for uniform cooking
• Béchamel as a structural sauce in baked dishes
• Compound butter as an instant finishing element

Foundations Referenced

• → Basic Brine
• → Béchamel / Mornay
• → Maître d'Hôtel Butter

What You're Practicing

Braising — searing then slow-cooking in liquid — transforms tough, inexpensive cuts into tender, deeply flavored dishes. The collagen in connective tissue converts to gelatin over hours of gentle heat, creating a silky, rich sauce from the meat itself. Visit Techniques for more on low-and-slow methods.

Grilling over live fire teaches heat management — creating zones of direct and indirect heat, reading the fire, and knowing when to move food. These skills apply to any outdoor cooking method, from charcoal to wood-fired. Visit Techniques for more on fire and heat control.