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Brined Chops!
Nature Boy
Posts: 8,135
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
NB
[ul][li]Spice Cook's Brined Chops[/ul]
NB
[ul][li]Spice Cook's Brined Chops[/ul]
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0 • Off Topic Disagree Agree LikeWhere do you find lemon grass?
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0 • Off Topic Disagree Agree LikeGlad they turned out well for you Chirs. It is a recipe that never fails for us. Kick it up a notch next time and try some of Penzey's Jerk Pork Seasoning. Now THAT is awesome. (Excuse tne capitals but I can't help myself on that one). We went to a local brewery here in West Chester last nite for dinner and I had the Jerk Pork Porterhouse chops. I don't know what kind of jerk pork seasoning they used but it was great although it did not taste the same as ours when cooked on the EGG. Also, theirs had not been brined because it was not quite as moist and juicy as ours.
Anyways, thanks again.[p]
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0 • Off Topic Disagree Agree LikeMost Asian markets have fresh lemongrass.
NB
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0 • Off Topic Disagree Agree LikeNo, thank YOU!! As always, you provide some excellent recipes and advice. The jerk chops sound great.[p]Happy weekend!
NB
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