Double Thick Bork Chops- Brine vs. Marinade?

Coach Egghead

Have a 4 2" Double Cut Pork Chops ready to go for the Egg. Do I Brine them overnight or Marinade for a few hours? Any thoughts or recipes, always appreciated. 

Coach Egg 

YukonRon

Brine is what I do...salt sugar and water.

I sear them in An iron skillet first then close the lid to get 400....usually let them sit in the skillet for 10-15 mins, and pull at the preferred IT.

I use coarse salt and coarse pepper to season with.

Pull let stand for a out 10 mins and serve.

Delicious and one of my favorite cooks.

hoosier_egger

I second the brine and usually pull mine a 145*. 

Srf_in_Dfw

You do the following:

1. This: https://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had#latest

2. Profit.

GregW

Coach Egghead said:

Have a 4 2" Double Cut Pork Chops ready to go for the Egg. Do I Brine them overnight or Marinade for a few hours? Any thoughts or recipes, always appreciated. 

Coach Egg 

I have had very good luck with the Smithfield bone in pork loin roast that I bought from Costco over the holidays.
I injected the whole loin roast with Kosmos pork injection.
https://kosmosq.com/pork-injection/
The meat was very tender and moist when cooked to 145 Deg internal temp. The flavor was very good also.
I bet the injection would work very well on the double cut pork chops you have.
I know it's too late for this cook, but it's something to consider for the future.

AprèsSki

My go to on fat chops (or steaks) is a healthy sprinkle of kosher salt and then place on a rack in a 1/4 sheet pan and then let sit for a few hours or overnight. Add any spices you might want before hitting the egg and then fresh pepper when serving. If the pork is good it shouldn't need much besides salt.

nolaegghead