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Pig Chops

 
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Sunday 12-29-2013 7:00 am    Post subject: Pig Chops Reply with quote

I had a hankering for thick grilled pork chops. Soooooo.....


First I grilled some corn.


Mixed up the rest of the goodies while the corn was resting.


Cut the grilled corn off the cob and added to the salsa. Man this stuff is good! You spoon the grilled corn salsa over the pork chops. Man oh man is it good!


Did a quick one hour brine in molasses, salt and water.


After the brine I washed them off then patted them dry.


Love me some thick pig chops!


Made the rub.


Rubbed up the pig pieces.








We made some homemade apple sauce. We didn't know it at the time but we were out of red hots....bummer. It was still tasty though.


Twice baked taters!




Off the grill and resting!


Throw in some good friends coming over and paper plates and life is good! Hope all are well. All the best.

--Dan

Pig Chops with Corn Salsa
serves 4

Ingredients

4 pork chops, 1 1/2" thick
For the brine:
1 quart of cold water
2 tablespoons kosher salt
2 tablespoons molasses

For the rub:

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For the salsa:

4 ears of corn, husked
4 plum tomatoes, cored, seeded, diced (I just diced the tomatoes didn’t core or seed them)
1 medium red onion, diced
2 jalapeņo, seeded and diced (I used four and did seed them we were feeding kiddos)
1.5 tablespoons of finely chopped cilantro
3 cloves of garlic, minced
Juice from 1 lime
Kosher salt
Freshly ground black pepper

Procedure

1. To make the brine, mix the salt and molasses in the cold water until completely dissolved. Wash the pork chops and place in the brine, completely submerging them. Brine the pork in the refrigerator for 1 hour.

2. While the pork is in the brine, mix all the ingredients for the rub together in a small bowl.

3. Remove the pork chops from the brine and wash in cold water. Pat the chops dry with paper towels. Liberally season each chop all over with the rub, wrap in foil, and place back in the refrigerator for 2 hours to overnight. (I skipped the putting back in fridge part. Rubbed the chops up and put them on the grill. Dan)

4. Remove the pork chops from the refrigerator to allow them to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and build a two zone fire, with a thin layer of coals on one side of the charcoal grate, and the rest piled on the other side.

5. Wrap the ears of corn in tin foil and place on the hotter side of the grill. Grill covered for 15 minutes, turning four times during cooking. Remove the foil from the corn and continue to cook until lightly browned all over, about another five minutes. Remove the corn from the grill and set aside to cool.

6. Remove the pork chops from the foil and place them on the hotter side of the grill. Grill until each side is nicely browned, about 3 minutes per side. Move the chops to the cooler side of the grill, cover, and continue to cook until an instant read thermometer registers 135 degrees in the thickest part of the chop. Remove from the grill and tent with foil.

7. Cut off the corn kernels into a medium bowl and discard the cobs. Add the rest of the salsa ingredients and gently toss until well combined. Taste and adjust seasoning with salt and pepper. Remove the pork chops from the foil, top with the corn salsa, and serve.
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Pony Rider



Joined: 12 May 2008
Posts: 1235
Location: S L C UT

PostPosted: Sunday 12-29-2013 8:03 am    Post subject: Reply with quote

Alright Dan don't need to get a new screen already just got one for xmas, the meal looks great which we was one of the friends coming over to enjoy. Happy holidays to the family Thumbs Up
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Sunday 12-29-2013 9:58 am    Post subject: Reply with quote

Thanks Pony Rider I hope you and your family had an enjoyable Christmas and will have an enjoyable New Year. Take good care.

--Dan

P.S. Plan to get out in the woods hunting tomorrow (30 Dec) for the first time since my surgery. Looking forward to it!
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David Hughes



Joined: 20 Jun 2010
Posts: 1361
Location: Middlefield, Ohio

PostPosted: Sunday 12-29-2013 12:22 pm    Post subject: Reply with quote

Wow jeepdad you did it again!! Another great meal and posting it for the rest of us to just look at and drewl. But that's ok you filled some buddies belly. Happy New Year to you and your family my friend.

Dave
IN GOD WE TRUST
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jerry



Joined: 27 Nov 2008
Posts: 55
Location: central texas

PostPosted: Sunday 12-29-2013 5:37 pm    Post subject: Reply with quote

hi dan looks good will have to try the salsa. where is your friend killswitch haven't seen him here in a while,hope everythings o.k.
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Aggroman
Site Moderator


Joined: 01 Dec 2010
Posts: 1811
Location: On a river, somewhere in Texas

PostPosted: Monday 12-30-2013 8:29 am    Post subject: Reply with quote

Awesome Dan! Looks great! Thumbs Up Thumbs Up Thumbs Up
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Chuckles



Joined: 03 Mar 2013
Posts: 37
Location: Iowa

PostPosted: Monday 12-30-2013 12:50 pm    Post subject: Reply with quote

Wow , looks soooooo good !!!!
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Lostjohn



Joined: 22 Oct 2010
Posts: 290
Location: SC Lowcountry

PostPosted: Monday 12-30-2013 4:56 pm    Post subject: Reply with quote

As expected, great looking food, but with no tongue on experience, don't know how it tastes! Your comment about the red hots brought back a memory, one of my grandmothers insisted on putting them in the home made apple butter we made in a copper kittle in the back yard. Never thought about it but will have to put some in apple sauce. Do you serve it warm?

Lostjohn
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G503AZ



Joined: 29 Jun 2011
Posts: 16
Location: Tucson, Arizona

PostPosted: Monday 12-30-2013 7:41 pm    Post subject: Reply with quote

Dang that looks SOOOO good. Thumbs Up
If I don't stop drooling I will short out my keyboard. Laughing

Mark
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J2



Joined: 13 Jul 2010
Posts: 1024
Location: WA

PostPosted: Tuesday 12-31-2013 7:12 pm    Post subject: Reply with quote

Lostjohn wrote:
Your comment about the red hots brought back a memory, one of my grandmothers insisted on putting them in the home made apple butter we made in a copper kittle in the back yard. Never thought about it but will have to put some in apple sauce. Do you serve it warm?

Lostjohn


My grandmother served her applesauce cold with the red hots, but don't put them in until ready to serve unless you don't mind the red dye transferring into the applesauce.

J2
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Wednesday 1-1-2014 1:31 pm    Post subject: Reply with quote

Thanks and the same to you and your family David.

jerry, I spoke with Denny a couple weeks ago. He is doing well just very busy.

Thanks Scott. I hope all is well.

Chuckles Laughing

Lostjohn We serve warm when first making the batch for supper then cold afterwards. Love homemade applesauce with red hots!

Mark Laughing

J2 Yep! Hope all is well with you!
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Black Iron Chef



Joined: 05 Oct 2009
Posts: 251
Location: Alberta Canada

PostPosted: Monday 1-6-2014 10:34 am    Post subject: Reply with quote

Looks really good Thumbs Up Thumbs Up

It is too cold here to do any outdoor cooking right now Sad It was - 32 Celsius last night! I can't wait for spring and getting back to the outdoor cooking. Worship

Thanks for sharing another great creation!!
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Staci



Joined: 14 May 2012
Posts: 257
Location: Georgia/Florida

PostPosted: Thursday 1-16-2014 7:56 am    Post subject: Reply with quote

Absolutely beautiful! I like the way you cook!
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The Teardrop Nanny



Joined: 12 Aug 2008
Posts: 371
Location: Northwestern California

PostPosted: Saturday 1-18-2014 10:28 am    Post subject: Food Porn Reply with quote

Gold Tooth Smile: Dan, that's one fine looking meal you posted.
Joanie
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Life is uncertain....eat dessert first....preferably one cooked in a Dutch Oven.
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