Asian Style Pork Chops

DMW

Dry brined pork chops this afternoon.
Got cast iron dutch oven lid hot in the small:


Buttered up some chops:

Spread the butter and put on butter side down. While on, buttered the top side while the bottom browned.


Flipped


Once I had a nice brown on both sides I pulled them off, I closed the vents down, pulled out the CI, and put a cold stone in with drip pan. Rubbed the chops with a rub I made of Chinese 5 spice powder, brown sugar, cumin, white pepper, and a bit of cayenne. Back on to roast around 275*-ish.


When they hit 120* IT I glazed the top side with this:

At 130* I flipped and glazed the other side. At 140* I pulled them to rest.

I let carryover take them to 145* and sliced and plated with some rice:


I'm usually a reverse-sear guy with chops and steaks, but when finishing with a glaze, that doesn't really work. 

I have to say the flavor of the butter sear, rub, and then glaze was really good. Kids ate everything on their plates with no questions asked. I'll be working on my Asian style rub, as I think it has lots of potential for improvement and lots of possibilities.

Hopefully this posts correctly...

Jeepster47

Hold ...

Edit: Again, if it'll take you less than an hour to assemble, you can post a "Hold ..." type place marker off your phone.  Then edit the entry off your computer. 

Talk about the stone age ...

Dyal_SC

Awesome chops!!!

Jeepster47

Okay, please explain the "dry brined" process?

The rest, as usual, looks great ...

DMW

Jeepster47 said:

Okay, please explain the "dry brined" process?

The rest, as usual, looks great ...

@Jeepster47 - Dry brining is salting the meat ahead of time.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html

bgebrent

Beautiful chops!  Great detailed post!

NPHuskerFL

Awesome work Dwayne!  I use the dry brine method on steaks quite often and it yields beautiful results. 

Legume

Looks good Dwayne.

caliking

Beautiful! Awesome cook. 

I've been thinking about these chops all day, just didn't get time to post. We cook a fair bit of Asian grub, mainly Szechwan stuff, but some Thai and others too. Have you tried Sichuan peppercorns? They have a very neat tingly taste.

One of the best and simplest rubs a friend of mine taught me was just cayenne cumin, and salt ( all coarsely  ground). Northern Chinese dishes use cumin, especially with lamb. Should work well with pork too.