Yesterday, I smoked then braised a couple of beautiful, thick pork chops. Click on the picture to see how it’s done.
I started with these two beauties, about a pound a piece.
I placed the chops in a one gallon Ziploc bag, poured on the brine and put them in the refrigerator for about four hours, massaging and turning every hour or so.
3 cups chilled water
1/4 cup Kosher salt
1/4 cup superfine sugar
1 tablespoon Tony C’s Creole Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
Here’s how they looked when they came out. I just blotted them lightly with a paper towel, but I left them wet enough for the seasonings to stick. Look how nicely they plumped up.
Salt, pepper, garlic powder and onion powder shaken on both sides.
Then onto the Big Green Egg, running at about 325 degrees with direct heat. About 10 minutes on each side gave them enough time to absorb some nice smokey flavor and get some caramelization on the outside.
At this point, the internal temperature is 115.5 degrees, and we’ll want to get it over 145 (the new USDA recommendation), so I finished it in my Dutch Oven.
Some sauerkraut, canned diced tomatoes and chicken broth go in the bottom of the pot and the chops go on top.
After about 45 minutes in a 300 degree oven with the pot covered, the chops are perfect medium rare temperature.
Served on a bed of the kraut and tomatoes with a dollop of chunky applesauce on top and sprinkled with a little cinnamon. Delicious!