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In general you'll find two kinds of chops at a supermarket, although I feel like a lot of places sell "Center Cut Pork Chops" no matter what you pick up.Typically there are Center Cut Loin Chops and Center Cut Rib Chops. The Loin Chop is on a T shaped half a vertebrae and "should" have a piece of loin and the darker tenderloin. Some brands will hide a missing or small tenderloin behind a big sticker so be careful. Rib Chops are on the rib (who knew...) and contain only loin and sometimes other small muscles.For my money, especially when they often charge the same price - I'll take the loin chops every time. I like the porterhouse feel of it.On either end of the center cuts can be blade chops and sirloin chops but they are typically packaged as country ribs and sirloin roasts respectively.Brining is a good for loin chops and i think a must for rib chops. 3 hours is sufficient on a 1 inch chop. I cook to 140 and let them rest to 145. If you are saucing .. i'd say sear them first then sauce.
This was the brine recipe i got off the forum:
1/4 cup of salt
1/2 cup of brown sugar
1/4 cup of dry rub
1 quart of water
I brined some loin chops about an inch thick for six hours. Rinsed them off an seasoned with course sea salt and course ground fresh black pepper.
Went out the next day and bought more, thats how much i liked them !!!
Charlie I don't have everything here with me but the brine goes like ... 2 tbsp kosher salt, 3 tbsp sugar, 20 whole black peppercorns, 2 tsp rub, 2tsp crab boil, 1qt water. Add all ingred. bring to boil, let simmer 5 min., brine for 3-4 hrs, rinse, pat dry, add rub,sear, etc.