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Pork Chops and Hatch Chili

trip150
trip150 Posts: 55
in EggHead Forum
Cooked up some bone in pork chops and hatch chili’s for dinner tonite.  I’ve never had the peppers before but they showed up at the grocery store this week.  Simple seasoning of salt and pepper for both, and the pork was dry brined for about 6 hours.  The peppers were absolutely delicious, i need to do these again soon.  





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Comments

  • thetrim
    thetrim Posts: 11,387
    Yes!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • loco_engr
    loco_engr Posts: 5,834
    nice looking cook!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • johnnyp
    johnnyp Posts: 3,932
    beautiful cook
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Plutonium
    Plutonium Posts: 231
    Nice looking grub! You just ate the chiles straight like that? I usually scorch them a bit more then peel off the skin. 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • trip150
    trip150 Posts: 55
    Plutonium said:
    Nice looking grub! You just ate the chiles straight like that? I usually scorch them a bit more then peel off the skin. 
    Yeah I thought I’d cook them like I do shishito peppers, but is peeling them what most people advise? I’ve got another batch, would love any other feedback!
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