Rainy Tuesday Pork Chops

DMW

So we didn't have anything prepped for dinner tonight and this morning I was in the mood for pork chops. SWMBO agreed. However, I didn't want to settle from what was already cut on the shelf, so I picked up a whole loin and sliced them 1.5" thick each myself. 4 went into a basic brine I had on hand and the rest were vac sealed and into the freezer. Oh, and the chops that weren't cut like I want them were $4.99/lb and the whole loin was $2.99/lb. I like DIY economics.

So there was a warning of torrential downpours and up to 70 mph winds in spots tonight. I didn't feel like getting soaked, so I wheeled the Small through the house to the front (covered) porch when I had a break between phone calls. Glad I did, as the rain came, but the wind never did. I could have just setup the EZ-UP and strapped it down in the back. I just looked and to the east of us a bit they are getting beat on with the heavy wind. If I had gone the EZ-UP route on the deck I can guarantee you the system would have stalled just a bit west of where it did and I would have been shopping for a new EZ-UP tomorrow.

I had a batch of the "Spicy Pork Rub" from Charcuterie that I made without the salt. This is perfect for when you have already added salt via a brine. If you haven't brined, just salt the meat before you add the rub. I've gone salt-free on all my homemade rubs now, more flexibility on how I add the salt. I can Brine, Dry-Brine, or just salt with the rub.

Went on at about 250* for the first phase.

Pulled them at 130*ish:

Opened the vents, also held the lid open about 1/2" to help add O2 to the fire. Got it up to temp fairly quickly.

Put them on for a nice sear on both sides

Lighting inside was really bad with my S3 camera

Took my plate outside to get a better photo.

All the sides were taken care of inside by SWMBO. She still remembers how to cook, who knew? (Don't tell her I said that!)

Now I want Berkshire pork, I wonder if @Thatgrimguy could help with that?

HDumptyEsq

@DMW. I agree with economics, especially when the end product goes like this. Delish.

Thatgrimguy

I had two of the Berkshire chops for dinner tonight. Sous Vide at 140 for about 2 hours then pat dry and season. Mine had Chef Pauls Blackened Redfish Magic and my wife had Simply Marvelous Sweet Seduction. Raining here, so I broke out my skillet and seared each with about 60-90 sec/side.  Of course I failed to photo any of this, but it was the best tasting pork chop I have ever had in my life. Everything was perfect about it.

Next one will get egg'd.

Jeremiah

Nice. MUCH better results than my chips last night. :-B

caliking

@DMW - Very nice! What IT did you end up at? Those chops are beautiful. I like the idea of the no-salt rubs so you can pick the brining/salting method.

@Thatgrimguy - Did you put any seasoning in the bag for the SV time? I have a pork loin that I may cut into chops like DMW did.

bbqjk

Great looking dinner. Looks like the SBGE has no problem getting up to temp. Way to go.

Thatgrimguy

@Caliking

No, I didn't want to risk anything overpowering the flavor of the meat. I cooked it in the vacuum packs they were shipped in.

I still find with seasoning after, but before the sear gives me great flavor.

marysvilleegger

Great looking chops but had a serious flashback when I saw the dinner plates :-bd I grew up with something like these probably 35 yrs ago. Ahhhh memories!

DMW

@caliking Thanks, IT after the sear was 139*ish. Mine was a bit lower, but oh so juicy...If you look at the sear pic, the ones to the back had a better fire underneath. When I checked after searing both sides, they were done. The front ones weren't "done" yet, so I continued searing one of the them and the other I ate. )

anzyegg

These look great and even better you cut them to your liking...

NPHuskerFL

@DMW‌ great looking cooks here in spite of the weather (way to persevere). Not that I've ever had to cook in the rain :^o )