Post by hunt4fun1 on Oct 29, 2003 18:38:27 GMT -5
This is the best chop I ever ate. I'm makin em tonight for dinner. The key is to get em 1 1/2 inches thick and let em soak in the brine for 4 hours instead of the 2 as directed below.
I got this from Alton Brown's show on the Food Network.
4 double thick bone-in loin end pork chops
1/2 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container. Cut horizontal pockets in each pork chop for stuffing. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
I got this from Alton Brown's show on the Food Network.
4 double thick bone-in loin end pork chops
1/2 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container. Cut horizontal pockets in each pork chop for stuffing. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
