Smoked/Seared Savory Herb Chops

[chilerelleno]

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Smoked/Seared Savory Herb Chops
Grilled Asparagus
Oven Roasted New Potatoes
Spring Greens Mixed Salad

Smoked/Seared Savory Herb Chops
Some extra thick chops dry brined and then rubbed with a savory herb blend.
Smoked over Apple at 200°-220° to an IT of 130°
Then seared over a blazing hot grill to a finished IT of 145°

Out of the Smoker

And onto the Grill

Bacon Wrapped Grilled Asparagus
Enough said... Fantastic.
No pics till the finale.

Oven Roasted New Potatoes
Chopped new potatoes
Chopped onion, coarse
1 packet Onion soup mix
1T Rosemary, crushed
Salt to taste
1/3C Olive oil
mix well, roast at 425° for 45 minutes

Build Your Own Spring Mixed Salad
Fresh chopped assortment of cucumbers, bell peppers, onions and tomatoes.
Organic spring greens mix
Dressings

The Finale

 

[BandCollector]

OMG! What a feast!

Looks fantastic.

John

 

[indaswamp]

You sure do know how to make a plate look pretty Chili.....well done my friend. I love grilled pork chops.

 

[indaswamp]

point for the recipes...

 

[mike5051]

Simply amazing!

Mike

 

[jp61]

I'm taking a point away for lack of drool warning!
But other than that, it's OK, I guess. lol

Good thing I just had dinner before looking at this thread, otherwise I'd be licking the computer screen.
Awesome smoke/cook!!!

 

[SmokinAl]

What a great looking meal!
Everything looks absolutely delicious!
Very nicely done!!
Al

 

[gmc2003]

Look's great Chile. Another fine plate.

Point for sure.

Chris

 

[xray]

Wow!

I’m hungry for pork chops now. That whole plate looks awesome

 

[Steve H]

Those chops look fantastic! Question(s) though. What did you use for the dry brine. And how long did you let them go in the brine?

 

[smokinbill1638]

Drooling... great post, i have to try all of this!

 

[chilerelleno]

Those chops look fantastic! Question(s) though. What did you use for the dry brine. And how long did you let them go in the brine?

Thanks Steve.

A liberal amount of Kosher salt applied to both sides and allowed several hours (4-6) to do it's work.
I'm starting to prefer injecting these thick chops, puts the brine deep, where it needs to be.

 

[chilerelleno]

Drooling... great post, i have to try all of this!

Thanks.
Go for it.

 

[Steve H]

Thanks Steve.

A liberal amount of Kosher salt applied to both sides and allowed several hours (4-6) to do it's work.
I'm starting to prefer injecting these thick chops, puts the brine deep, where it needs to be.

To inject I would think pops brine would work?

 

[chilerelleno]

To inject I would think pops brine would work?

Pop's Brine is a curing agent, you can cure if you like.
I'm talking a simple salt solution to help retain moisture and enhance flavor.

 

[Steve H]

Pop's Brine is a curing agent, you can cure if you like.
I'm talking a simple salt solution to help retain moisture and enhance flavor.

Ah, I got myself confused. I think I'm leaning more towards a actual cure to get a smoked/ham/ pork chop results. Thanks for the help.

 

[mrad]

Chili,
Do you rinse the dry brine off before you smoke them?

Also, how thick are your chops? The local market has bone in pork loin chops for $1.99 lb. I was going have them custom cut some for me.

 

[chilerelleno]

Chili,
Do you rinse the dry brine off before you smoke them?

Also, how thick are your chops? The local market has bone in pork loin chops for $1.99 lb. I was going have them custom cut some for me.

I'm just using Kosher salt to brine with, I'm not going overboard with it so it all absorbs into the chops... Nothing to rinse off.

Those Costco Extra Thick Chops are every bit of 1-1/2" to 1-3/4" thick.
One chop is enough for any hungry man, hell I don't think I've ever finished one in one go.

 

[zwiller]

Dang. Wow what a feast! Not sure how I missed this. LIKE

Ah, I got myself confused. I think I'm leaning more towards a actual cure to get a smoked/ham/ pork chop results. Thanks for the help.

I think thick cut chops in Pop's low salt would be killer. Cold smoke on beech and then roast in kraut is how I'd do them.