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Response to shireen (Original post)

Tue Jan 17, 2012, 02:58 AM

20. Here's my recipe for pork chops

First of all, I buy my pork chops 2" thick. If the supermarket doesn't have them prepackaged that way, I have the butcher cut them for me and I ask for center cut if possible (from the center of the loin). I usually get them when they are on sale so I'm not too choosy, but if I can get them, I prefer what's known as the pork rib chop. This includes the bone, but not the tenderloin.

I brine my pork chops. I use 1/2 cup of salt and 1/3rd cup of brown sugar disolved in 1 quart of water. Heat the mixture on the stove until everything disolves, then chill the mixture in the fridge. Brine the pork chops for 2 hours. When they are done brining, rinse them off and dry them completely.

Then I take a few sprigs of rosemary, remove the stems, chop finely, and mix with 1/2 cup of vegetable oil. The pork chops get coated with this mixture and I leave them out for a couple of hours to get closer to room temperature.

I grill my pork chops over direct heat for about 3 minutes per side to brown them, then move them to indirect heat and continue cooking until the internal temperature reaches 140 degrees. You really need an instant read thermometer to do this.

So long as you don't overcook them, pork chops made this way will be incredibly juicy and tender and will rival most beef steaks for flavor.

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shireen Jan 2012 OP
Angry Dragon Jan 2012 #1
msanthrope Jan 2012 #2
shireen Jan 2012 #6
msanthrope Jan 2012 #7
Irishonly Jan 2012 #18
Stinky The Clown Jan 2012 #3
Paladin Jan 2012 #4
Stinky The Clown Jan 2012 #9
msanthrope Jan 2012 #11
shireen Jan 2012 #5
Stinky The Clown Jan 2012 #10
Major Nikon Jan 2012 #21
msanthrope Jan 2012 #8
Stinky The Clown Jan 2012 #12
msanthrope Jan 2012 #14
Viva_La_Revolution Jan 2012 #13
Stinky The Clown Jan 2012 #15
Viva_La_Revolution Jan 2012 #16
pipoman Jan 2012 #17
shireen Jan 2012 #19
LineNew Reply Here's my recipe for pork chops
Major Nikon Jan 2012 #20
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