SpiceCooks Chop Brining Question

Nature Boy

I have heard such great things about the "Grilled Thick Cut Pork Chops", that I would like to try it out. [p]I have some pretty wimpy chops, maybe 1/2 inch thick at best. They look good, just cut thin. Do I cut the brining time in half? Or reduce salt?[p]Thanks
NB

djm5x9

Nature Boy:[p]My thoughts are you may want to reduce the time. The butcher shop I frequent in Coal Mountain does nothing less than 1 1/4" chops. Brined, rubbed, and grilled chops are just great! Gotta try them.

SpiceCooks

Nature Boy,
My thoughts on this one would be to cut the time. I would not reduce the salt. Let me know how they turn out.

Nature Boy

SpiceCooks,
I brined 2 hours with a reduced recipe (only 3 anemic chops). Sprinkled VERY lightly with JJs rub (wanted to see how the brine was).[p]Very nice results. The chops were very thin, but still quite moist. The flavor was deep, and really stimulated my taste buds. Only problem, was I didn't have anymore fresh garlic, and I know that is a big part of the brine. I substituted with garlic powder, and it was great. I can imagine fresh garlic would have been twice as good. I use fresh garlic often, and was bummed when I saw there was none. But the garlic powder held its own, and the dinner was great.[p]Can't wait to try it with fresh garlic, and thick chops as intended!! [p]I think this recipe should be promoted to the main recipe section.[p]NB

Jeff

djm5x9,
Do you go to Fergusin's (sp?} by chance? Fancy new place they built. My in-laws love the place on the way to Big Canoe. My father-in-law has really gotten into my Med. BGE that was there "for me only"