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Garlic Sage Brined Pork Chops

DMWDMW Posts: 7,889
Headed over to Shady Maple this morning and had them cut me some 2" thick chops. Did a few other errands this morning, was just planning to season these and grill them tonight. Then I remembered Charcuterie had a brine recipe for pork chops. Looked it up and I had enough time. Mixed up the brine, got it cooled down, then the chops went for a 2.5 hour swim. After the brine, rinsed and dried them, then back in the fridge for about an hour.

Got the XL stabilized at 250* indirect with plate setter, the small fired up to 650*. Pat dried the chops again and then seasoned with just a bit of kosher salt. I seared first for 2 minutes per side, then moved them over to the XL for the roast. Took about 40 minutes to hit 135*. Also put some asparagus on the small at the end once it cooled down a bit. After the rest, sliced it up for everyone. No sliced pics, as everyone was ready to eat.

This was some of the best food from my egg yet. Definitely the best pork chops I've ever had. Flavor was excellent and so juicy. We only ate one tonight, the other will be leftovers for sometime this week. 

Here's the brine recipe, worth the few hours if you have the time. And if you don't have Charcuterie by Ruhlman and Polcyn, do yourself a favor and get it.

Garlic Sage Brine: (I did everything by weight in grams)

2 quarts/2 liters water
1/2 C / 125g kosher salt
2/4 packed cup/125g dark brown sugar
4 packed tbls/24g fresh sage leaves
1 tbls/8g juniper berries, crushed with the side of a knife
2 garlic cloves, lightly smashed with the side of a knife
1 tbls/10g freshly ground black pepper

1) Combine all ingredients in a pot large enough to hold the pork and bring to a simmer, stirring. Remove from heat and let cool completely, then refrigerate until cold.

2) Add pork to bring and refrigerate for 2 hours for chops, up to 6 hours for thick chops, 12 hours for entire bone-in loin.

3) Remove from brine, rinse under cold water, pat dry with paper towels. Refrigerate, uncovered, at least an hour, up to 24.

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  • tulocaytulocay Posts: 1,737
    Bookmarked. Looks great.
    LBGE, Marietta, GA
  • henapplehenapple Posts: 14,959
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • NDGNDG Posts: 1,343
    Very Nice - I got some thick center cut rib chops yesterday and made the same Garlic Sage Brine from Charcuterie last night.  

    I am looking for a good mustard based pork chop sauce - any suggestions?
    Columbus, Ohio
  • grege345grege345 Posts: 3,502
    I need to get down to shady maple one of these days
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • GriffinGriffin Posts: 7,239
    :-bd Those are some monster chops and they look great. Will take a look at that brine.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


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