I picked up a bone in pork chop today that weighed over a pound for the two of us. I only had time for a three hour brine.
1 pint water
1 tbsp kosher salt
Onion, garlic, black pepper and chili powder.
After brining for three hours, I dried the chop and rubbed it with a little EVOO. Just over an hour at 250 on apple got me to an IT of 140. A reverse sear and a rest while I plated got me to just the right level of doneness. Sautéed kale and baked sweet potato on the side. I was pleasantly surprised at how the chop turned out. The brine and smoke showed their notes while the pork was juicy and porky.
1 pint water
1 tbsp kosher salt
Onion, garlic, black pepper and chili powder.
After brining for three hours, I dried the chop and rubbed it with a little EVOO. Just over an hour at 250 on apple got me to an IT of 140. A reverse sear and a rest while I plated got me to just the right level of doneness. Sautéed kale and baked sweet potato on the side. I was pleasantly surprised at how the chop turned out. The brine and smoke showed their notes while the pork was juicy and porky.
