Indirect-grilled boneless pork chops with fresh herbs

[Huskee]

I would say reverse-seared but there was very little searing done so I just cal it indirect-grilled. Dry brined for 2 hrs, oiled and peppered.

Chopped up some fresh chives, thyme, sage, and rosemary from the herb garden as a topper. Grilled indirectly with apricot wood to IT of 145-150. You just can't get a pork chop this good in any restaurant.

I hastily took the pic before the corn on the cob, potatoes and fresh veggies were plated. Glass of SIMI cabernet sauv not pictured.

[Jon Solberg]

Really nice shot there AHL. Cook book quality. Nice.

[Huskee]

Thanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.

[jholmgren]

Thanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.

I saw that - was thinking to myself "hastily took the pic" ... suuuure you did. That's probably a plastic pork chop! To ensure you are not faking these pics, you'll need to FedEx me 2 sample chops to eat... err... I mean evaluate.

Seriously though - great looking chops. You can't get that in most restaurants because they cook the living daylights out of their pork.

[Huskee]

I'm having a reheated one for lunch at work right now. I'll see if I can snap a proof pic!

[Huskee]

See? No plastic chops here.

[Ozric]

I'd hit that in a heartbeat! Great cook, AHL. I sure do like pork loin steaks. I get the big honking 10 lb'r at Sam's and cut it into 2" steaks (I cube the marbled end for stew meat).

And since I viewed the webcast on salt, I've started dry-brining. That is working out most excellently! Props to the Vitamix of BBQ docs, Dr. Blonder!

[Huskee]

Thank you sir. Pork done correctly is gooood schtuff.

[jholmgren]

See? No plastic chops here.

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Well then....

[Huskee]

Well then....

Lol. Love the lead up....click here....photo!