I give you the best pork chops I have ever made. I mean it....these things were phenomenal!
I have never had great luck with lean pork. Sure, I've made some tasty things with loin and tenderloin, but nothing I would characterize as utterly spectacular. Until tonight.
Two nights ago I started dry-brining some thick-cut loin chops with Meat Church's (Matt Pittman) Holy Cow rub. This is a Texas-style rub that is primarily salt, pepper, and garlic. I intended on cooking these chops last night, but life got busy so they got a full 48-hour dry brine.
My cook was extremely straight forward: I melted two tbl of butter and two tbl of olive oil in a cast iron skillet and got that up about 400 F. I then seared each side of the chops for two minutes.
Next, off they went into my pellet grill at 350 F until the largest one hit 140 F internal, which only took about ten minutes (they were about 100 F internal after searing).
I microwaved some frozen peas and served up some brown rice, both flavored with just a little bit of the Holy Cow rub. Peas got a pat of butter. Not shown in the photo below is that I also drizzled on a bit of the browned butter and oil mixture from the pan onto the chops.
Ridiculously, ridiculously good! Very pepper-forward with strong hint of garlic, both of which I really like. But most importantly was that the pork was well-seasoned (i.e. salted) and flavorful edge-to-edge. Top-to-bottom, left-to-right, it was just perfect and not dry at all.
I absolutely nailed this one. I may do a two-day dry brine from this point forward and I certainly will be doing more pork chops. And, at the end of the day, a quick and relatively healthy meal as well. And so stupidly simple!
I have never had great luck with lean pork. Sure, I've made some tasty things with loin and tenderloin, but nothing I would characterize as utterly spectacular. Until tonight.
Two nights ago I started dry-brining some thick-cut loin chops with Meat Church's (Matt Pittman) Holy Cow rub. This is a Texas-style rub that is primarily salt, pepper, and garlic. I intended on cooking these chops last night, but life got busy so they got a full 48-hour dry brine.
My cook was extremely straight forward: I melted two tbl of butter and two tbl of olive oil in a cast iron skillet and got that up about 400 F. I then seared each side of the chops for two minutes.
Next, off they went into my pellet grill at 350 F until the largest one hit 140 F internal, which only took about ten minutes (they were about 100 F internal after searing).
I microwaved some frozen peas and served up some brown rice, both flavored with just a little bit of the Holy Cow rub. Peas got a pat of butter. Not shown in the photo below is that I also drizzled on a bit of the browned butter and oil mixture from the pan onto the chops.
Ridiculously, ridiculously good! Very pepper-forward with strong hint of garlic, both of which I really like. But most importantly was that the pork was well-seasoned (i.e. salted) and flavorful edge-to-edge. Top-to-bottom, left-to-right, it was just perfect and not dry at all.
I absolutely nailed this one. I may do a two-day dry brine from this point forward and I certainly will be doing more pork chops. And, at the end of the day, a quick and relatively healthy meal as well. And so stupidly simple!
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