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Saturday night pork chops

post #1 of 10
Thread Starter 
Brined for six hours with herbs and garlic, dried and rubbed with a touch of olive oil. Onto pecan at 225 for an hour to get to an IT of 130.





Reverse sear to finish cooking and improve appearance, saute'd green beans with onions and tomato bruschetta to finish it out. All of the herbs, vegetables and garlic came from our garden. I love August. 😀

post #2 of 10
Tasty looking plate!icon14.gif
post #3 of 10
Heck yeah, looks good enough to eat!

points.gif
post #4 of 10
Wow, great looking chops.

Points
post #5 of 10

Now that is a fantastic looking meal!

 

Point!

 

Al

post #6 of 10
Thread Starter 
Thanks, guys! I will say that I'm done buying Fred Meyer pork chops. They're routinely tough, even with brining.
post #7 of 10
Ver nice! Fresh stuff and good looking chops!
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post #8 of 10

Chops look great I'd eat them LOL Points

Richie

post #9 of 10

Great looking chops, Cant go wrong with a nice brined cop and I love garlic..... Going to try this one. Point

post #10 of 10
Thread Starter 
Quote:
Originally Posted by Rings R Us View Post

Ver nice! Fresh stuff and good looking chops!
points1.png

Quote:
Originally Posted by tropics View Post

Chops look great I'd eat them LOL Points
Richie

Quote:
Originally Posted by AB Canuck View Post

Great looking chops, Cant go wrong with a nice brined cop and I love garlic..... Going to try this one. Point

Thank you, gentleman!
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