Balsamic Glazed Pork Chops and Onions (Pic Heavy?)

U_tarded

I have posted in a while and I threw it down tonight and thought I would give it a whirl.  Started with a 5 pound bone in pork loin roast that I grabbed a bunch of when my local grocery store had them on sale for 0.79 cents a pound.  It was 4 bones, I cut it into 3 chops removing one of the end bones.  They were all about 1.5 inch thick.  Whipped up a brine with thyme, bay leaf and garlic for some flavor.  Brined for 4 hours, removed and let rest in the fridge uncovered for another 2 hours before cooking.  Set up egg for indirect 225 with 3 chunks of peach.  It was my first time using it and I wanted to smoke it heavy to see if I liked the flavor.  Chops were seasoned with coarse sea salt fresh ground pepper, garlic and some cayenne  Roasted them at 225 for an hour, bumped it up to 300 until they chops hit 120.  Pulled them to rest before the sear.  Also threw in a head of garlic with the top lopped off to roast for some mashed taters (picked up a nice smokey flavor).

During the Temp rise period I did my grilled onion.  I based it loosely off this recipe

after charred I glazed them up with my balsamic glaze that I have made before but is very similar to this one.  I throw a little cayenne in mine is probably the only difference and I don't measure just eyeball it.  

The chops must have lost quite a bit of temp during my other projects (maybe 15 minutes) I seared at about 600 for a total of 2 minutes each side to hit an internal of 135.  After reading charred and scruffed by adam perry lang I like to bast during my sear.  I do a minute flip baste the side that was just down with a melted herb butter.  another minute baste.  so the extra sear time gave me more baste opportunities.  Now I just need to start making some herb basting brushes like he uses.

Chops were delicious the peach came through nicely gave a sweetness to the chop that was offset by the balsamic glaze I drizzled over the chops and onions.  And also on top of the mashed potatoes I had under the chop.   

Enough talking here are the pics

post brine and rest

Enjoyed my sweet gift from Woodford (ok it was a holiday gift pack but had some sweet glasses)

seasoned and into the smoke bath

post smoke very heavily seasoned (most burnt off/fell off during the sear)

nice cross hash marks ( I know they don't taste better but they sure do dress to impress)

the onions getting some heat around 400 they glazed up really nicely

Plated with some sautéed brussel sprouts and garlic mashed potatoes

Here is the only pic of the cut meat.  Super moist and perfect smoke balance

Delicious Meal The Onions really stole the stage My wife at about 4 slices worth they worked so well with the balsamic reduction.  She never asks for seconds unless it is slap your mamma good.  

oh yes no cut pictures when we eat we eat this all that is left!

U_tarded

And back to the drawing board I am 29 and I hate computers !

Mickey

Looks real good from here

The Cen-Tex Smoker

wow! that looks awesome. Nice

U_tarded

thanks Mickey after another woodford and 30 minutes of deleting photo bucket links and uploading straight from the cpu instead of from photo bucket I got it.  

nolaegghead

Nice job - and you didn't overcook them!  Looks great1