Cured pork chops grilled with basil and garlic

[crankybuzzard]

I started making some pork jerky out of pork loin on Sunday, and had some "chop" material left over. So, I cut 5 chops, about 1" thick, from the left over loin, and then dropped them into some of Pop's brine with cure.

Since today is my split shift, I come home around 4, so I started my jerky, and grilled the chops.

I pulled the chops from the brine and let them soak for a while.

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• crankybuzzard
• Sep 23, 2015

While they were soaking, I chopped up some garlic, basil from the garden, and ground some fresh pepper.

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• crankybuzzard
• Sep 23, 2015

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• crankybuzzard
• Sep 23, 2015

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• crankybuzzard
• Sep 23, 2015

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• crankybuzzard
• Sep 23, 2015

I added the garlic, basil, pepper, and some olive oil to a big ziplock bag, and coated all of the chops.

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• crankybuzzard
• Sep 23, 2015

All done and tasted fantabulous!

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• crankybuzzard
• Sep 23, 2015

Oh, I used some pellets in foil for a bit of smoke.

 

[pc farmer]

Wow. Looks great.

I love cured and smoked chops

 

[b-one]

:drool Looks awesome!

 

[crankybuzzard]

Thanks guys, they were awesome! Needed a bit more smoke, but still good! I don't want to go back to work now, I want a nap!