Pork Chop recipe

[tbob4]

Keeping up with the daily recipe revisit:

If you are like me, making something as simple as a pork chop used to be a task. The tenderness and moisture variances used to make it just not worth my time. Using the VERY simple brine recipe here changed that. I went through a "chop phase". I haven't done them in awhile, but Meathead's request to peruse and rate the recipes have me thinking I will be doing them this weekend. If you have used the recipe give it a rating if you haven't already. If you haven't used the technique and have had some of the same problems as I used to, give it a try.

https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/smoked-and-grilled-pork-chop-recipe

[JGo37]

Thanks for the post - I hadn't read the Blonder Brine link.

[Potkettleblack]

I use the Blonder Brine for my pork chops. It is the first step, followed by whatever variation I've made on MMD, smoke until 125, glaze with maple syrup-sherry vinegar, until IT is 135-140. I do the smoke on the grilla, and then the glaze goes on the gasser.

[JGo37]

I don't have a gasser yet. I'm kind'a hoping someone will make a grate for the 22" BlackStone, or I might... Never thought I'd see the sense in a gasser, but I'm starting to.

[Potkettleblack]

If o had a kettle, I’d slow and sear them with charcoal all around. I think the Blackstone would put an adequate sear on to caramelized the glaze, but it might be messy.

[T-bone]

The maple syrup-sherry vinegar glaze is also awesome with brussel sprouts and bacon.

[N227GB]

Interesting, I hadn't read the related article on brining before. But sometime a few years ago I stopped doing wet brines for the reasons stated and I also didn't like managing huge containers filled with raw chicken and water in the fridge.

This is much better:



Not to say there's not a place for wet brines. A couple of years ago I got the nickel tour of a new BBQ place in Minnesota. Great food but unfortunately they closed due to issues with the building owner.

[Argoboy]

I read this post and I thought I would give it a try as it sounded good to me. I bought some thick cut pork chops, I wet brined them overnight and I cooked them today and they were pretty good. I smoked them on the Traeger until they were 125F then I finished them on the gas grill. Everyone thought they were good.

[tbob4]

Very good! Were they uniform and moist? That's what the problem the brining solved for me.

[Argoboy]

Yes they were, as I said everyone liked them. As I like to say I got lucky again and it is all because of this web site.

[SmokingSteve]

Did the smoked pork chops with a dry brine, Meathead's Dry Rub, and Orange wood pellets for the smoke. My wife says I can do that again anytime. Why, I can even feed it to company, LOL! Also, did the baked potatoes, cut in 1/2 lengthwise. Since I was doing the pork chops low and slow at 225 on the indirect side, I microwaved the potatoes for 5 minutes at the beginning and then 5 more at the end. Got it all finished at the same time and it was great! Only the second time using Grill Grates, so it was definitely a learning experience.

[CandySueQ]

I've got 2 big hunks left on a pork loin I've got to do something with. Going to raid inventory for some orange. Wish you'd taken a picture!

[SmokingSteve]

I thought I had pics. But I don't! I do, however, have pics of the shishkebabs of chicken, pineapple and mushrooms

[tbob4]

Man - I would love to see the shishkebab photo.

[SmokingSteve]

[SmokingSteve]

Top is the smoked pork chops, then the smoked baked potatoes and last are the shish kebabs!

[Frozen Smoke]

I've been using Oak Ridge BBQ's brine mix. It's pre mixed so all you do is measure it out and dissolve it in water and follow the recommended brining times on the package. It's great stuff and easy to use. My pork and chicken come out amazingly flavorful and moist.When I mixed my own I use to use mostly apple juice instead of water and I will still do that with the Oak Ridge if I have the apple juice around. I know Meathed poo poo's using juices and other flavorings but I can tell you that it will help your chicken skin to crisp up and a give your pork a nicer bark not to mention a nice mahogany color on both And a bit of sweet flavor on the front end.

[tbob4]

Good information. Thanks.