Pork Inspires: Barry “CB” Martin

Today, Barry Martin, “CB” to his friends, shares a pork memory that still inspires him today.  As a spokesperson for Char-Broil “CB” has taught his love of pork and outdoor cooking to thousands of his fans across the United States.  Barry also shares with us his Brined Pork Chop with Peach Sauce recipe.

Roasted pork served with sides of creamy whipped potatoes covered in pan gravy. On the crowded plate were vegetable succotash and chunky apple sauce. platedpeachyumchopwebThis was my regular Saturday and Sunday afternoon meal for most of my mid-twenties. I didn’t prepare it – I had a regular seat at the counter of a family cafe near my apartment. The tables filled with senior citizen and the counter reserved for bachelors. The cafe opened at 11 o’clock and every 45 minutes a seat became available at the counter –because we bachelors were on a tummy schedule. My tummy alarm was set for 3pm. Without fail the seat I got was in regular succession of other single men who (I assume, like me) subsisted on frozen TV dinners, cold cut sandwiches with canned soup and an assortment of take-out  food during the week…but on the weekends we ate like kings.

The memory of that delicious pork roast was firmly rooted in my brain as I began to cook more and it became the gold standard of taste I aspired to achieve. Today, with thousands of meals prepared for myself and others – and dozens of recipes prepared for my cookbooks and food blogging – pork remains the ultimate challenge for my cooking skills and best reward for my taste buds. Pork ribs please my inner carnivore and pork chops can be both elegant and rustic in preparation and presentation. A slowly roasted pork shoulder on the outdoor smoker, kitchen oven or a crock-pot results in one of the most delightful flavors I can think of.

I buy pork at the meat counters of various national grocery store chains and I am a big supporter of the leaner, healthier protein produced by the modern pork industry. Recently I’ve been experimenting with various heritage pork breeds that are available by special order and at farmer’s markets in my area.  These pasture raised varieties present new challenges for my skills and offer flavors that instantly return me to the counter of that cafe. Slices of roasted pork shoulder, sides of creamy whipped potatoes smothered in gravy made from the rich brown tasty bits left in the bottom of the roasting pan. A portion of vegetable succotash and some chunky apple sauce. Wait – then seconds and possibly thirds of the slices of roasted pork for sure.

CB’s EZ Grilled Pork Loin Chops with Peach Sauce

YIELD: 1 chop per person
PREP TIME: 10 Minutes
COOK TIME: 15 Minutes


  • 2 – 4 center cut pork loin chops – this recipe will work with just about any pork chop.
  • 2 Tbsp Peach Sauce (peach sauce is made by braising peeled peaches in water until thick sauce is formed)
  • 1 skinless peach portioned into bite sized slices
  • canola oil spray
  • CB’s EZ Basic Brine (modified to suit your own taste – including 1 tsp of apple cider vinegar per chop)
  • kosher salt and freshly ground pepper to taste

A pork loin chop can be attractively priced at the grocery store – but prepared carelessly it can also be dry, tough and somewhat flavorless.  By brining the chop first it has more moisture and will delight you!

Brine chops for 5 – 12 hours in container stored in fridge or cooler.  Remove chops from brine at least 1 hour prior to grilling, rinse in fresh water and pat dry.

Pre-heat the grill to HIGH 450F – 650F degrees.  Spritz with canola oil and grill pork chops on each side to get sear marks.  I recommend searing temperatures of at least 500F degrees at the grate.  Use your judgment on how long to sear and whether to create cross-hatch sear marks on all sides depending upon the thickness of the chops. You only want to brown the marks, not cook the chops, using direct grilling heat.  When chops are seared to your liking, but not done, remove to holding tray away from direct heat and brush or spoon on peach sauce.  Loosely cover with foil and allow chops to finish to the level of doneness you prefer, measuring the internal temperature by inserting an instant read thermometer in the side of the chops.

Remove to plate and serve with peach slices you’ve grilled by spritzing with canola oil and grilling over direct heat until marks form and slices are heated. I prefer to use peaches that are still fairly firm, as these tend to stand up better to the grilling and won’t fall apart on the grates.

PKS Note:  This recipe can be done inside the house with a stove top grill pan or give the broiler a try.  Just be aware of the time and temp.  Don’t overcook your pork chop.  It’s easier than ever before to get your pork chop, or pretty much any other cut of pork, cooked to juicy perfection.  Because  today’s pork is 16% leaner than it was 20 years ago it’s only necessary to cook your pork to 145 degrees internal, with a 3 minute rest period before serving.  No more hockey puck chops!   For complete details on the new cooking temperatures for today’s leaner pork check out this great chart from www.porkbeinsipred.com

CB’s EZ Pork Brine

YIELD: 5 cups
PREP TIME: Not specified
COOK TIME: 4 – 24 hours

  • 1/2 cup or parts kosher salt
  • 1/2 cup or part brown sugar
  • 1 gallon or 10 parts water hot water

NOTE – additional flavors like ginger, fresh thyme, rosemary, lemon peel, garlic powder, etc. may all be added to infuse flavor into the pork.


In a large pot, combine the salt, sugar and some of the water. (you might use warm water for this step).  Whisk vigorously until all the salt and sugar is dissolved.  Allow to cool, adding ice cubes to help if necessary.

Pour this mixture over the pork that you are preparing. (make sure to use a non-reactive food safe container)

Soak for several hours, 4 is a good number, or overnight in the refrigerator.

(Note: Make certain the pork is fully submerged in the brine, and make more brine by converting the recipe as needed.)

Before roasting or smoking, rinse the pork in running water and pat dry with paper towels. (some folks like to place the towel dried pork in the fridge, uncovered, where it can safely air dry for an hour or so)

Barry ‘CB’ Martin enjoys preparing simple rustic food for friends and family – outdoors on the grill and in the kitchen. As a spokesperson for Char-Broil LLC the leader in outdoor cooking appliances, he’s hosted instructional videos and been featured in numerous TV and personal appearances demonstrating Char-Broil products. Martin is the primary contributing author-cook for three recently published Char-Broil cookbooks:Everybody Grills! America Grills! and Canada Grills! Thousands of outdoor cooking enthusiasts enjoy his cooking tips, recipes and helpful advice online at Char-Broil LIVE! where he is the editor and main contributor to the Char-Broil All-Star blog and the bi-weekly newsletter Sizzle on the Grill! Find CB on his Facebook page “Grilling with Barry ‘CB’ Martin”

3 thoughts on “Pork Inspires: Barry “CB” Martin

  1. Thank you so much for the recipe AND the memories! I can relate, having lived the single life when I was younger.

    I had never considered brining pork chops, but it makes a lot of sense. Guess what’s for dinner at the HotSauceDaily house this weekend :-)

  2. Larry, What a wonderful sounding recipe. I can’t wait to try it. I like the way you format your recipes and the notes you provide. I wish more folks did that. Dee

  3. Very nice. I’ve been following CB’s cooks for a while and he consistently turns out good stuff. He loves to keep it simple which shows that you don’t have to go fancy to get it right. I love brined chops!

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