I have purchased some bone in pork chops that are injected with pork fat for my son-in-law's birthday. I have cooked these before but I have a question. Meathead suggests wet brining bone in chops to retain moisture, but I was curious if I should since these are injected. Also curious if I should dry brine instead or just cook as it like I normally do.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I had to look that one up, I’ve never heard of that. Lard injected pork chops are a specialty butcher’s item. From what I read, the lard injection adds moisture to prevent them from drying out.
I’d say, just season them the way you normally would. My suggestion would be salt and pepper, and prepare a finishing sauce with butter, lemon, garlic, and rosemary.
Combine the first three ingredients and heat until the oil just starts bubbling. Remove from the heat, whisk in the lemon juice and let stand. Brush on the pork chops, or pour over, or serve on the side.
First off welcome from central Texas. This is new and interesting to me. I went on line to see what I could learn but found they could be lard injected or lard and other things injected. I’ll just watch and learn along with you.
First welcome. Second, happy birthday to your son-in-law.
Since I don’t know exactly all that is in the injection they used, I would still dry brine but go lightly. Maybe cut the amount of Kosher salt in half, or if even to a quarter of the normal amounts. Since salt performs miracles on the actual fibers of the meat, I’d at least like to know I got the process started without risking making it too salty. Just my 2¢.
Thank you for the replies. Costello's butcher shop in Pensacola makes them. It is just the fat leftover from trims that is then injected. No salt added. They are normally amazing with just SPG. I typically sear them, baste with butter and finish in the oven. I was considering something different for the birthday but was worried about getting too cute and ruining.
If you are happy with how they normally turn out, then I'd stick with that. Save the experiments for when you are just cooking for yourself.
Okay... I would totally change everything and hope for the best, but I'm not necessarily the sharpest knife in the drawer.
If you’re doing the SPG, try that lemon/rosemary/olive oil thing; it’s called rosticciana. Maybe make it on the side and give a bite of chop a dip, that way if you don’t like it you’re only out 15 minutes and a dollar or so’s worth of ingredients.
Bone-In Chop Question
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