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Asian Style Pork Chops

DMW
DMW Posts: 13,836
edited March 2015 in EggHead Forum
Can you tell I've got some Asian sauces open in the fridge I need to use up? :smile: 

We're feeding 2 extra mouths this week. Have our friends' 5 & 9 year old boys while they are in the UK. So the XL is getting a bit more weeknight use than typical.

Brined these for 2 hours in basic brine (4L water/200g salt/125g sugar), then dried for 1 hour in the fridge.

Hit with Dizzy Pig Tsunami Spin:


On at 250* indirect with some apple wood for smoke. I used my Lodge LDP3 on the Spider as the indirect piece as I was planning to sear on there:


Changed my mind about searing on the LDP3 since I decided to glaze these with a Hoisin/Low-Sodium Soy Sauce combo and didn't want to deal with cleaning up that mess. Pulled a grid from my gas grill and swapped when they were 125*. Opened the bottom vent and pulled the DFMT until the lump looked ready.



Seared them until the color looked nice:



And here's a poor lighting sliced pic from inside.


These turned out really good, I was smearing the slices in the juices as I went. The boys we are keeping had never had pork chops :open_mouth:  before and each one ate a whole one.
And now I'm back on the road for work starting early tomorrow morning. Should be back before the weekend this time at least.
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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