Harvest Brine Pork Chops

[HogGrog]

A quick weeknight cook on the Assassin 48.

I dry brined the chops for a few hours with Naturiffic Harvest Brine and cooked hot over a glowing bed of B&B competition oak briquettes and a chunk of plum wood.

Oakridge Smokey Chile Lime was used on three of the chops and Oakridge Competition Beef and Pork rub was dusted on the other three chops. I glazed the SCL chops with a blend of two bbq sauces; Honey Soy Ginger Little Heat (about 2/3) and Kinder’ Roasted Garlic (about 1/3).

I should have glazed all of the chops, it was a terrific combo and added flavor and color. Served with rice and corn, thanks!

 

[SirPorkaLot]

A quick weeknight cook on the Assassin 48.

I dry brined the chops for a few hours with Naturiffic Harvest Brine and cooked hot over a glowing bed of B&B competition oak briquettes and a chunk of plum wood.

Oakridge Smokey Chile Lime was used on three of the chops and Oakridge Competition Beef and Pork rub was dusted on the other three chops. I glazed the SCL chops with a blend of two bbq sauces; Honey Soy Ginger Little Heat (about 2/3) and Kinder’ Roasted Garlic (about 1/3).

I should have glazed all of the chops, it was a terrific combo and added flavor and color. Served with rice and corn, thanks!

Awesome!!

 

[HogGrog]

Thanks, John!

Your brine really enhances the moisture and flavor of everything I have used it on!

 

[Stingerhook]

Works for me Greg.

 

[cowgirl]

Yum!!! Looks danged fine, Greg!

 

[ronbrad62]

Heck, I'd be willing to take those less beautiful unglazed chops off your hands, but that's the kind of guy I am.
That looks like a very nice and tasty meal!!

 

[HogGrog]

Thanks, Ron.

I’d be pleased to share them with you!

 

[crboggs]

Looks tasty!

 

[frognot]

Great looking pork chops!

 

[Gimmethecash]

That looks awesome! Really nice color.

 

[Big George's BBQ]

Looks and sounds fantastic. Harvest time is good stuff

 

[captndan]

Could that same process be used on a flat top?

 

[HogGrog]

Could that same process be used on a flat top?

I don’t see why not, I have done thin steaks on the flat top and they get a nice sear. I have not tried chops on the griddle yet. You may want to have a meat press and/or nick each side of chop with knife to prevent thin chops from “curling” during cooking.

 

[KevinJ]

Good looking cook Greg.

 

[SmokinAussie]

Nice work Greg!

 

[jzadski]

Those look fantastic Greg! My mouth is watering