bbqgeekess
Babbling Farker
- Joined
- Jul 6, 2013
- Location
- Oklahoma
I just enjoyed the most tender, juicy and flavorful pork chops I've ever tasted in my lifetime! No kidding!
I followed cowgirl's instructions for curing the chops for 2 hours before cooking (never cured chops before):
http://www.bbq-brethren.com/forum/showthread.php?t=170374
After giving them a good rinse and pat dry, I fried them this time in a cast iron pan in the kitchen, and reverse seared them a bit more with the harbor freight flame thrower outside. (Next time I'll do them on the grill, just felt a little tired today.)
Cooked them to an internal temp of 140F.
Here they are.. (I love the beautiful color from the cure on the exterior as well) :
So tender they tore apart like nothing (look at all that juicy tender goodness):
This was from the ribeye end of a full loin.
Thanks Cowgirl! You rock!
I followed cowgirl's instructions for curing the chops for 2 hours before cooking (never cured chops before):
http://www.bbq-brethren.com/forum/showthread.php?t=170374
After giving them a good rinse and pat dry, I fried them this time in a cast iron pan in the kitchen, and reverse seared them a bit more with the harbor freight flame thrower outside. (Next time I'll do them on the grill, just felt a little tired today.)
Cooked them to an internal temp of 140F.
Here they are.. (I love the beautiful color from the cure on the exterior as well) :
So tender they tore apart like nothing (look at all that juicy tender goodness):
This was from the ribeye end of a full loin.
Thanks Cowgirl! You rock!
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