Seasoning for thick chops

Terrebandit

I've been making thinner pork chops as of late because the seem more flavorful. I actually prefer thicker chops because they are generally more moist but many times I can't get the seasonings to penetrate well. Any ideas on how to get a good seasoning taste to penetrate thick chops??

SGH

Terrebandit
I prefer thick chops as well. I usually brine for about 4 hours them rub with your rub of choice. Has always turned out well. Just a simple brine works miracles. Hope this helps.

Eggcelsior

+1 on brining. The salt will help carry the rub flavor with each bite.

SGH

Terrebandit
A great rub for pork chops is Tony Chacheres original creole. Its cheap available every where and darn tasty.

Terrebandit

@SGH‌ I'll give that a try. What brine recipe are you using for 4 hours?

Terrebandit

This is what they looked like tonight.

SGH

Terrebandit
I use 1 cup salt and 1 cup brown sugar dissolved in 1 gallon of water. Have used this basic brine for years on every thing from pork to poultry with very good results.

SGH

Terrebandit
One last tip.On thick chops the reverse sear works wonders.

Terrebandit

SGH said:

Terrebandit
One last tip.On thick chops the reverse sear works wonders.

. Yes, I do that now. Do you use kosher salt???

Austin Egghead

Simple wet brine of brown sugar and salt or you can dry brine for and hour while the prep is going on and the egg is coming to temp.  Remove excess salt and season with your favorite rub and egg.  

BOWHUNR

As others have said, brine them.  You will not be sorry.

Mike

SGH

Terrebandit
I use what ever salt we have in the kitchen. I have read all the stuff about dont use this or that kind of salt. I find that it makes little difference. Try it for your self and I think you will agree that to much is made out of what kind of salt to use. Just dont use rock salt and you will be ok.