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pork chops

sullysully Posts: 2
edited 2:54AM in EggHead Forum
Should I brine my chops? I was also looking for a good recipe, maybe stuffed.


  • i wouldn't bother, they've always come out moist and tasty whenever I've thrown them on.
  • sullysully Posts: 2
    Thats is what I was thinking as well,
  • I like brined chops but they do taste like ham to me.
  • SquashSquash Posts: 37
    One of my favorites is from Steven Raichlen's BBQ USA book. Armando's sweet and salty chops.

    1/2 c sugar
    1 tbls salt
    1tbsp pepper
    lotsa garlic (I prefer fresh but have used powder in the past)
    1tblsp paprika

    let them cure in a ziplock for at least 1 day 3 days is better.
    Cooked them at about 550 just a couple minutes per side depending on thickness.
    They come out really sweet and smokey. Best served with plain white rice.
    Did some last night for some frinds they really enjoyed them.
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