I found this recipe online, and have made it a couple times. This time, however, I smoked it after brining it (for three days) and then grilled on the SRG.
Here is the recipe:
42 DEGREES' CIDER-CURED PORK CHOPS
INGREDIENTS:
-- 4 center-cut pork loin chops, 1 1/4 to 1 1/2 inches thick
-- Olive oil
Brine
-- 4 cups water
-- 2 cups hard cider
-- 1/2 cup salt
-- 1/2 cup light brown sugar
-- 10 whole peppercorns
-- 4 bay leaves
-- 1/2 bunch fresh thyme
-- 1 onion, chopped
-- 1 carrot, peeled and chopped
-- 1 celery rib, chopped
-- 1 apple, peeled and chopped
INSTRUCTIONS: To make the brine: Combine all brine ingredients in a saucepan. Bring to a boil over high heat, then remove from heat and let cool. When cool, refrigerate until cold.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1998/03/25/FD107260.DTL&ao=3#ixzz1G4EBkte1
Here are the chops, fresh out of the brine:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1459.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1458.jpg)
And, out of the smoker (after 3 hours of hickory smoke at 225 degrees):
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1462.jpg)
Once out of the smoker, the chops were refrigerated overnight. I then grilled them the next day.
And here was dinner:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1465.jpg)
seemore
That looks and sounds gooood.
Your finished plate looks GREAT!
Could I have more asparagus please? ;D
Them be a couple of nice looking Iowa Chops there Seemore!!
Great looking chops you got there. And ditto from me on the asparagus ;D
Chops look great and the fried taters look MMMmmm MMm!!
Thanks, everyone! The chops were very good, and the asparagus? I am so glad that it is close to spring, and the asparagus will begin to pop up more!!!
Mrs
I've been wanting to do some pork chops this way, so thanks for the recipe. I like the way you make your asparagus.....cheese with a little asparagus.