Grabbed these this morning with no real plan in mind. They looked good and were cheap as hell, which is a nice change of pace. They are only about 1/4 inch thick and have a small piece of bone.
The label says center and rib which doesn’t make sense to me, seems like some loin and tenderloin? I was thinking marinate and grill hot and fast, maybe in the style of a Vietnamese grilled pork chop? Or is this more of a shoulder cut and will need some time to break down?
For a change of pace try blackened pork chops! It’s one of my favorite ways to do chops. This is my go to blackened seasoning. I’ve tried many, including Paul Prudhomme’s, but I’ve found this to be the best store bought.
Thanks John, I love blackened food. A good blackened ribeye makes me hungry just thinking about it. I like the flavor with plenty of spice but with UC my digestive track won’t tolerate it anymore.
Use that on my fish when I am cooking them on the grill. Quick spray of canola oil on the filet then shake that stuff on both sides. Little dill dip on the side with them. I am sure it would be great with the chops too.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Those look like what I use when I make tacos al pastor - I marinate like you are planning and hot and fast! Then I slice for tacos and they are great, so your plan should work great!
We buy a whole pork rib and have them cut it 1 inch thick. Then we just rub Memphis dust on both sides and grill them on the gas grill. And watch carefully with the Thermoprobe.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
My mom got those at the grocery store when I was a kid. She would season with salt and pepper. Then bake them to death in the oven. Shoe leather every time. Don’t do that!!! 🤣😆
But seriously, I would do hot and fast to 145 IT. It doesn’t take long!!
First choice, grill hot and fast. Very easy to overcook a quarter inch cut. Another possibly safer option, Sous Vide finished with a very short cast iron sear.
So these were actually closer to 3/4” when I got them out. I ended up going with a Vietnamese marinade from Serious Eats for about 6 hours. Gave them a bit of a pounding but still more like 1/2”, which worked out fine because I am still getting the hang of the Primo and was probably only at warp 7 for a bit. Fun cook - flip flip, find where it’s hot, move stuff around, look busy.
They came out really good! Lots of different bite, lean meat and then some richer dark meat interspersed with crispy rendered fat. I would definitely do this again but would do two things different - first, thinner chops and second, I’d double the marinade and use some for brushing on while cooking.
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