Balsamic Grill Pork Chops

highpress

I was asking the other day about making a balsamic vinegar sauce for some pork chops i was making that night. The sauce didn't turn out, but the chops were awesome.

The chops were brined over night, then marinated during the day with EVOO, balsamic vinegar, fresh basil and parsley. I got the basic recipe from the recipe section. The sprouts were cooked in a CI skilled with garlic, onion, butter, and Tsunami Spin.


Chops out of the marinade


The potatoes are almost done, put the chops and heating up the skillet for the brussel sprouts


Some chopped up garlic and onion to go with the sprouts


chops are done.


plated.

Dinner was great. impressed myself. The pork chops had an excellent flavor. I also used some cherry smoke, i think that imparted a nice flavor as well.

Buckdodger

Well Jimmy I'm impressed with your cook too! Looks delish. Chops look like they were done perfect. Share the temp and time you used...I've had trbl keeping chops from drying out. :( Yours look a bit over 1 inch thick which is what I failed to do a good job on. Thanks

Bob
Alex City, Al

Cpt'n Cook

I could never cook a decent chop til I got a thermopen. I pull mine at 145 and they are juicy and tender. 375 f0r about 5 min per side.

Buckdodger

May have just been the quality or age of the chops...I use a Thermapen too and pulled at about 145, let them rest and the color was good but they were too dry. Thanks

Bob
Alex City, Al

highpress

Thanks Bob!

Yeah, the chops were probably about 1" thick, if that. Normally i cook my chops direct, but because i was cooking the sprouts and baked potatoes i was using the platesetter. Although when i put the chops on i put them over the openings of the platesetter, where the heat escapes. IF that makes sense. Egg temp was 400*, and normally pull my chops at 140, ideal temp is 145. I over shot and pulled at 150, but they were still juicy and tender.

Best thing that has helped my chops is BRINING. Seriously, it's made a world of difference. Once the brining is done, you marinate or do whatever you would normally do. Check this out:

http://www.cooksillustrated.com/images/document/otherdoc/ND01_ISBriningbasics.pdf

hope that helps!

Buckdodger

Thanks for the come back Jimmy...I will try brineing. I have never done that before. Going to the link you shared next. Thanks

Bob
Alex City, al

highpress

Try it, I was amazed the first time we did it. I don't grill chops with out brining.

I normally follow their "high-heat" brine solution. I normally use 1 qt water, 1/4 cup kosher. That is the basic brine solution, but too that you can add other spices and the pork or whatever will pick up the flavor. I normally squeeze in some honey, grind up some all spice, black peppercorns, whatever you want. I normally brine over night, right before i go to bed. In the morning before work, take out, rinse off, then put in whatever marinade your going to use. Let me know if you try it. Good luck!

Buckdodger

Jimmy...I printed down the instructions and ur handle and will ping you after my first brine.

Bob
Alex City, Al

KMagnus

A great example of the variety the Egg offers! Chops have fantastic grill marks and I'm sure the taste was phenomenal. Chops are my wife's favorite - so next time I'll try the brine route and see if I can come up with equally impressive pics.