Sweet Brined Center Cut Pork Chops w/ Mac & Cheese ~ Foamheart

Discussion in 'Pork' started by foamheart, Feb 25, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    First things first, I just finished supper and I am miserible! That has to be the very best chop I have ever cooked! Now, let me try and remember how I did it.

    Monday night I fried the most beautiful pork chops you ever saw! I was impressed. They were slightly smaller than a porterhouse and thicker cut than most! Lordy, Lordy, Lordy!


    I tell everyone to brine what they like or feel like trying. No exacts but this was Canning salt, Brown sugar, White sugar, Ground Chipolte, ground ginger, ground corriander, some Grade B Maple syrup, Thyme, and Maple extract! It was a sweet brine, a maple sweet brine, with just a little kick. It was awesome sauce! I let it ride for 4, thats right 4 days in the reefer.


    Took it out, washed or I guess what I did was a rinse, then fanned it completely dry.  Look how big and pretty those chops are!


    So while drying I decided I wanted Mac & Cheese with it. I love Mac and Cheese, and after Chopping up something hoping for a COLD night tomorrow night as promised by the weatherman, I had the 'Jones' (and it weren't a basketball type). But that's another post. If it ever cools off!


    While in the reefer its hard to miss the irressistable small of this last andouille. I think to myself, Self I say, As good as that smells I wonder how that would taste in Mac & Cheese.


    OK, I have three good cheeses I can grate and that andouille would just really add to the flavor if I chopped just a little piece and threw in with the Mac to boil. OMG! That aroma, I put a touch behind each ear!


    There are so many ways to make mac & cheese, and I love 'em all.... this one I'll bake layered. 


    So you layer mac, then cheese, then mac, then cheese, rinse and repeat. In the process the middle layer add some salt if you are not using a salt cheese. Then in the end pour over something to make a custard. You can use just milk, milk & eggs, cream, you know what a simple custard is. Usually I use a bit of ground mustard and tabasco sauce ( it seriously tastes like cheese) but this time I wanted to see the andouille and those good cheeses.


    When I pulled the Mac & Cheese..... I started readying for the chops. That way the mac could soak up and absorb all those great evaporated milk and andouille juices.


    Sorry, I didn't feel like firing up the pit so I just grilled 'em inside. Three mins on each side and 5 mins in a 500 degree oven.


    Ok, I must appoligize for the pictures. Seems when taking the one of the raw Mac & Cheese in the oven above, it steamed the center of my lens. I have since cleaned it and hope it will be all better by time to try smoking the chesse tomorrow night.

    Bear View, grilled maple brined pork chop, three cheese andouille baked macaroni, and a tossed salad. 

    Everything was good, the pork chop was awesome, and the mac & cheese weren't bad either!

    You really need to try both when you get a chance.
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam, That is a "comfort food" dinner right there !
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin that is a fine looking meal I've been stuck using my stove for months.Points that brine sounds good thanks for sharing

    Richie
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking meal Kevin!

    Why I never thought to put sausage in mac-n-cheese I don't know.

    I have some Andouille in the freezer.

    I'm going to try this for sure!

    [​IMG]

    Al
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How did i miss this Foam

    Looks :drool Thumbs Up
     
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice chops Kevin!  I love those thick cut chops when I can find em!  Great job.

    Mike
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hungry Man TV dinners.... LOL
    That brine is something I have been using it a long time and I simply love it. Sweet maple with a little heat, and the ginger and Corrindander ( or however its spelled just go with it.  I bet it would be awesome for CFarmer's cured chops!
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The andouille is more spicy too than sausage.. It really went well.  I wondered the same thing, think of all that wasted mac & cheese........LOL NOT!
    Because you already make delicious cured grilled chops! And they look delicious man.
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Mike

    LOL....... the butcher called today about some fish I wanted and I complimented and thanked her for those beautiful chops. Before thinking she said she didn't do it they always had those pretty chops.... Then I laughed about not needing to be special anymore. LOL
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Kevin! Love adding sausage to Mac n cheese!

    POINTS!
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The andouille spice was just perfect with Mac&Cheese. I have no idea why it took me all my life to try it. I have tried bacon, ham, even pepperonii with good but not outstanding results. Its just really strange how the oil from the andouille with the oil from the cheese meld.

    I do love Mac & Cheese and my Mom never cooked it (her only downfall). Heck I never cooked it till probably 10 years ago.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking meal, Foam. You do make great food.

    Points.

    Disco
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    A point for the mac andouille cheese.  Keep it up.  ...They thought Einstein  was insane as well.  A workable combination that is sure to be at a NYC restaurant soon charging $100 a serving. b
     

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