Sunday night pork chops

[myownidaho]

We went into Boise for brunch, so I could only brine the chops for two hours. They still turned out pretty well.

1 Pint water
1tbsp kosher salt
1tbsp brown sugar
2 cloves of chopped garlic
BP
Onion powder
Rubbed dry sage

Patted dry, rubbed with olive oil and into the smoker on hickory at 200.

Pulled at 136 IT after about 90 minutes, reverse seared in a hot pan, served with green beans and shallots carmelized in butter, and a roasted purple sweet potato.

Thanks for looking!

 

[bdskelly]

Beautiful .....Like!

 

[motocrash]

Great meal! I love fat chops and I cannot lie

 

[GaryHibbert]

Chops came out beautiful.
No rub?? Just the brine??
POINT
BTW I've never seen a purple sweet potato before. Is it purple inside too?
Gary

 

[atldust]

Was thinking of doing some chops today but didn’t. After seeing these I wish I had. Looks great

 

[mosparky]

Looks sooo GOOD ! I sure am glad you clarified that Potato was purple. It was the first thing that caught my eye even before I finished reading. I saw an ad earlier today that pictured corned beef hash. It was purple, I figured a printer screw up then I see this purple mass on the plate and started to seriously worry about my color perception.

 

[Co4ch D4ve]

Great looking chops! Point!

 

[tropics]

That looks great I have seen the Purple Sweet Tatters but never tried.I will check the store for them.Points
Richie

 

[SmokinAl]

That's a delicious looking meal!
Al

 

[gmc2003]

Great looking plate, I've never seen a purple sweet potato either.

Point for sure

Chris

 

[myownidaho]

Thanks, guys! I hadn’t smoked anything in awhile and I was jonesing. Winco has St. Louis ribs for $2.28 a pound right now, so there’s a rack in th fridge for later this week.

Gary, I typically don’t do a rub on brined chops because of all the stuff I put into the brine. Because of the short brining time, this batch could have used a little rub.