Bob Correll
R.I.P. 3/31/2022
The package just said thick bone-in pork chops, but I could see that they were Porterhouse cuts with both loin and tenderloin.
I gave them a light, all over sprinkle of K-salt, then a pretty heavy coat of garlic powder.
After 4 hours on a rack, uncovered in the fridge, I used a knife to scrape off the garlic, patted dry, sprayed lightly with garlic olive oil.
Seared over a pile of fully lit Kbb.
I was careful to keep the tenderloin sections toward the outside since those will cook fast.
After searing they went indirect until 135° internal with the rest bringing them up to about 143°
Local corn is in so I had 2 ears, Jo had one ear and a baker.
Pinkish center, moist and tender.
Something I don't always achieve with pork chops.
This was yesterday evening when it was 92F out, a nice break from 108F the day before.
Thanks for viewing!
I gave them a light, all over sprinkle of K-salt, then a pretty heavy coat of garlic powder.
After 4 hours on a rack, uncovered in the fridge, I used a knife to scrape off the garlic, patted dry, sprayed lightly with garlic olive oil.
Seared over a pile of fully lit Kbb.
I was careful to keep the tenderloin sections toward the outside since those will cook fast.
After searing they went indirect until 135° internal with the rest bringing them up to about 143°
Local corn is in so I had 2 ears, Jo had one ear and a baker.
Pinkish center, moist and tender.
Something I don't always achieve with pork chops.
This was yesterday evening when it was 92F out, a nice break from 108F the day before.
Thanks for viewing!