I have around 3-4# of pasture-raised boneless pork chops. Wet brine or dry brine? Is the recipe I stumbled across on this site the winner or does anyone prefer to dry rub ( I found a good looking cajun/creole rub recipe on raddcooking.com)
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How thick are they cut? For a nice thick cut chop (1 1/2" or more), I would dry brine and then do a reverse sear like a piece of steak. Season gently (pepper and a little garlic &/or onion powder). Pasture raised hog should have plenty of great flavor on its own! Strong seasonings are for tasteless commercial pork! Forgo them in favor of enjoying the taste of a good piece of pork. Grill to 135-140 F. at the most. Good luck & enjoy!
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- May 2014
- 18988
- Clare, Michigan area
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Can't go wrong either way really. My personal favorite for thick chops is wet brine in 1 gallon water, 1 cup table salt. Brine for 1 hour. Cut the brine amounts down equally if you don't need a gallon, but leave them to soak an hour. 1.5 to 2hrs if they're 2". Top woth any other favorite spices. I like garlic powder, course pepper and sometimes dried herbs. Then cook indirectly at 350-375, unless you're using a rub with sugar (like a rib rub) then only go 325. Take 'em to 140-145. No searing necessary when cooking hot like that, but you still can of course.
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