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Spice Cook's recipe for brined chops is awesome. Did some thick chops last night with Spice Cook's Brine. I left out the bay leaves, and added a whole bunch of crushed fresh lemongrass, and ginger root. Couldn't help myself and I also dumped in a couple glugs of fish sauce. Heated it to a boil to extract as much of the lemongrass/ginger/garlic flavor. Cooled with MikeO's great trick of swirling a ziplock full of ice in the hot brine.[p]Anyway, they brined for 3 hours, I rinsed, patted dry and slathered with mustard. Sprinkled on some cracked telicherry pepper, and seared them at 750, 3 minutes a side (rotating 45 degrees after 90 seconds). then a 5 minute dwell. They were perfectly seared, thin crust and very slightly pink in the center.[p]If you haven't tried brined chops, it could be time! Thanks again Spice Cook's for waking us up to this simple and effective technique for doing chops.[p]Happy Weekend
[ul][li]Spice Cook's Brined Chops