Saturday night pork chops

myownidaho

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Nov 27, 2016

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Southwest Idaho

• Aug 12, 2017

• #1

Brined for six hours with herbs and garlic, dried and rubbed with a touch of olive oil. Onto pecan at 225 for an hour to get to an IT of 130.

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• myownidaho
• Aug 12, 2017

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• myownidaho
• Aug 12, 2017

Reverse sear to finish cooking and improve appearance, saute'd green beans with onions and tomato bruschetta to finish it out. All of the herbs, vegetables and garlic came from our garden. I love August. [emoji]128512[/emoji]

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• myownidaho
• Aug 12, 2017

 

• 

Reactions: ab canuck, Rings Я Us, SmokinAl and 2 others

b-one

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• Aug 12, 2017

• #2

Tasty looking plate!Thumbs Up

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Aug 12, 2017

• #3

Heck yeah, looks good enough to eat!

:points:

 

Last edited: Aug 12, 2017

pc farmer

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• Aug 12, 2017

• #4

Wow, great looking chops.

Points

 

SmokinAl

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Central Florida (Sebring)

• Aug 13, 2017

• #5

Now that is a fantastic looking meal!

Point!

Al

 

myownidaho

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Southwest Idaho

• Aug 13, 2017

• #6

Thanks, guys! I will say that I'm done buying Fred Meyer pork chops. They're routinely tough, even with brining.

 

Rings Я Us

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Jul 3, 2017

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• Aug 13, 2017

• #7

Ver nice! Fresh stuff and good looking chops!
:points1:

 

tropics

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• Aug 14, 2017

• #8

Chops look great I'd eat them LOL Points

Richie

 

ab canuck

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• Aug 14, 2017

• #9

Great looking chops, Cant go wrong with a nice brined cop and I love garlic..... Going to try this one. Point

 

myownidaho

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Southwest Idaho

• Aug 14, 2017

• #10

Rings R Us said:

Ver nice! Fresh stuff and good looking chops!
:points1:

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tropics said:

Chops look great I'd eat them LOL Points
Richie

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AB Canuck said:

Great looking chops, Cant go wrong with a nice brined cop and I love garlic..... Going to try this one. Point

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Thank you, gentleman!