Saturday night pork chops

[myownidaho]

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.

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• myownidaho
• Aug 12, 2017

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• myownidaho
• Aug 12, 2017

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. [emoji]128512[/emoji]

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• myownidaho
• Aug 12, 2017

 

[b-one]

Tasty looking plate!Thumbs Up

 

[chilerelleno]

Heck yeah, looks good enough to eat!

:points:

 

[pc farmer]

Wow, great looking chops.

Points

 

[SmokinAl]

Now that is a fantastic looking meal!

Point!

Al

 

[myownidaho]

Thanks, guys! I will say that I'm done buying Fred Meyer pork chops. They're routinely tough, even with brining.

 

[Rings Я Us]

Ver nice! Fresh stuff and good looking chops!
:points1:

 

[tropics]

Chops look great I'd eat them LOL Points

Richie

 

[ab canuck]

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

 

[myownidaho]

Ver nice! Fresh stuff and good looking chops!
:points1:

Chops look great I'd eat them LOL Points
Richie

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

Thank you, gentleman!