I once bought some really thick chops, at least 1.5 inches. Brined them for a day with salt, brown sugar and garlic. Cooked them on a grill with indirect heat and cherry smoke. Best chop I have ever eaten, let alone cooked by myself. Literally like eating a filet mignon of pork, but with tons of flavor. Thickness and time (time brining and time cooking) are the most crucial ingredients for a tender pork chop. I have also dry brined pork chops for a day. The results are nearly as good without the potential mess of disposing the brine water, as another commenter pointed out.
@SteelPastor
10 ай бұрын
Looks fantastic!
@Robert-mt9jw
10 ай бұрын
Stop Busting my chops😂😂😂
@stevekoutros9358
10 ай бұрын
Dry brine overnight...very different
@bearwade3638
10 ай бұрын
These were delicious!
@Redmeatlover
10 ай бұрын
Yes it was!
@ccbowers
10 ай бұрын
I find pork chops fairly difficult to burn and they often benefit to adding sugar to help with browning, especially if thin. And rather than brine, it's easier to just salt and let rest for that period of time and you get very similar results without salty pork water to deal with
@joeburns1571
10 ай бұрын
2 clicks! As Donnie Baker would say ... State Law!
@Redmeatlover
10 ай бұрын
Yes’ir 🙌
@ditackett
10 ай бұрын
Anyway but burnt
@cookingwithwil1willow946
10 ай бұрын
Try brining for at least 24 hours.
@cookingwithwil1willow946
10 ай бұрын
Also, try brining in root beer with thyme.
@jperin001
10 ай бұрын
@@cookingwithwil1willow946 Interesting. Thanks for the suggestion! Yes, definitely 24 hours.
@cookingwithwil1willow946
10 ай бұрын
@@jperin001 Im a retired chef from New Orleans. I totally agree about thick chops!
@Redmeatlover
10 ай бұрын
Great idea, filming an experiment today for 24, 12 and 4 hours, will be on the channel in about 4 weeks
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