Thick cut pork chops

NibbleMeThis

I made some of the best and juiciest pork chops I've ever had this week.

I loosely based it on this recipe but changed the brine to just 2 cups water, 2 cups apple juice, 1/4 c salt and 3/4 c brown sugar.

After a good two hour soak, I rinsed them off and hit them with some Billy Bones Competition (green label) rub.

I seared them at 550f for 90 seconds a side (could have gone a bit longer). Then I tossed in one small chunk of hickory, put in the plate setter, and brought the egg down to 400f. I let the chops roast until they hit 145f internal.


After a 10 minute rest I served them with parmesan roasted asparagus, bourbon glazed carrots, and rice.


My 19 y/o son and his friend both agreed they were the best ever. That's what I like about the egg...I am constantly outdoing my previous cooks

PedroWuzHere

That looks great, thank you for the inspiration for my next meal

TomM24

That looks very good. I have never brined a pork chop. We usually have them on a weekday since it is a quick cook. If I do it first thing I think I get two hours of brining in withiout eating to late. I'll try it soon.

bgsuvinc

so were the pork chops 1.5 inches thick or ?  looks delicious too.

bgebrent

Holy resurrection Batman.

Theophan

Um, there aren't any pictures.  I gather there used to be, and I think this has happened with some other people who use PhotoBucket.  (You do know that you can upload your photos directly to this forum without having to mess with PhotoBucket, right?)  But they're not there right now.  Here's what I see:

bgebrent

Theophan said:

Um, there aren't any pictures.  I gather there used to be, and I think this has happened with some other people who use PhotoBucket.  (You do know that you can upload your photos directly to this forum without having to mess with PhotoBucket, right?)  But they're not there right now.  Here's what I see:

It’s a dead end.  Funny how people reach so far back without knowing.