Dry Brined Garlic Porterhouse Pork Chops


 

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.

HEIrwROEXw1hP-49tboAHWv6YUS8vQwTrs3kLIWVWAqSCahc77UkvudjMI41ZNXUWmV7_DVoahDUqwGroIeZT9KWjpzXNhI24uNwTzsgPRgZlYwiDHkFII3Oot7JO_6u53T-efvmECTxu2yjAQ1ggx4MoiPzCEnLtq4TuQNBrSXbFJjzc18VdQTvmHwWHjMHyI0KPvL3_QeGHR9eQQYRFQGIPmNpj1j3lTUQGazem-aEjyJiG5PPqaVbi1OpgT4GXBnNpEUc7e8O1u10dmZi6Tv7s4SGfbrTxDJiYLUEmrh7TCDxwMx6kGSvVHqVYI9P6hEN7rvrKMN-xtZg5MztzOw7-KfrGNu2QX4d8t1r0R8jYS7_KMYz9SbjS_6DGSotGI9-e-ysv8YTxvetnGpFg_C91Xx1K00jVHZZHNjHdjjWpnmtGRSW6OK9SRxMXvPd2hrEU_vH1mAKTk2LW5x6kTsAIFhCiC-mADAeUl2ya08EBaxLob5_Mr4FfpsUVePVNi227507WbwaBUtt7p3iZp2Hi9a90CVKw7Yaj7WqxNReNoMh2zXSmGBbYuDHWxpR_7FgDLFUJ7T_9ilyj-4rrbR1YhT5GaQueg9THLgMaJpwQGfKyOQrgBvMLA=w1344-h896-no


I was careful to keep the tenderloin sections toward the outside since those will cook fast.

jXw1y2FLVKygywqaXadfN83CAT5OvhlfmVMP6kqSUXUCCJx-qdi3KHr5NNEGIoau3Ti4b6dew8gYbUadQcYfv_gdcHpmKbBUSFqoQInmCreISwIia8_yhfgnPo7EFNg4ujXhk3gqrCbtKzDtzbcOxca5vIaMHGp4uDdJ8s-5iDE3nVwFHsI2ygUp4XgvYyhfqgX7ahR0aXHmgsls5HVCIM4rADyHyp7qDfvOmXOAPmMWpNlilNCO5qjQMLFDPgbGtKcWJHS2vGzzvT4Ty393JbFwe6LaQQQ-BmA7tSMflDxklz54FAsZM84RXCRbdxYVH4GbQjv0Y7Fatp-Nd9FRLuIq_kHMCP-CMUj-THYHxHHLz9XVLref2nxfFXB5arcSBhbA89D2iRdRwsTYrKDWlpYvn6lUua085rvWjjuOGWQSDldTq1npfdYZnkPsLpDhuQbFS-ISmvAWXCBpv9M09kCrQ5P4RXhMG6q_keVg9AZo_guRcTEIfab6FyGg1XeptQbtlWMWw3bFC-wBxne9eAj7M1UbVVD9RyVL_zQG9Y7wzZFbAG6RzDLUN4sj8gd3Gkz0x03Mvs4RhNWLPJcFFqoLGa0R7aiQ92gOh6B31PPXLUVDGl_-Seaf7Q=w1344-h896-no


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.

VBxpPv2BM51fXckqHfqCuNWUQgRfh7r6BRiEIV7twChV_1jd9aJoOGj6jNGgnWPQAEAY_dEkJRY5UUxmJzSYH1dFbXXhQE4mUEkbduKHgrwpZsN0unLmWsHh6DYa4pQSMuSe3IpiJXTq5V4cfzH92pZgfGIfSwfbplE8FH1W7R3LM4f3WUOAP5HhF8dEQ2NVEp5pgWSk_bDi1ePG5Z4nE3EIP2ZbLBrlffAqGqVrC-fo7H2IhVUI04V9AClmAf9CismEI_aj7T9kxrTGF4QK5jHXZ_4amw5dPpafJq1rOiqIqBBGH2e4YZpyi_du73XPLd4zQgfI_r8TUJJmYeo87B1c6vygcelDO0VxeG6l-fN91h64K03KH0DTM0hvkHPoZ1eSXldz-jqC_ohHctjtVT934BkjC-MYwZjn1kzH7mf8HbW54j7IAAey4k6TqjFkY_xUro8ubepCqprF5eFblGlBYNXpkP7fw316H6mxNMUa_XBOuZHPXBwLFbIMCy8Y5MJivih7REzYVPy8OTs3e6kejMRzZHSnGIdkhYmnizZZws59qr53enF1S2l4q-fZwQ3ydPoykisNAlcjDsTXo_tU2jTVpt51mgNcqxPcQZezD2sZcifkYwFRIQ=w1294-h896-no


Pinkish center, moist and tender.
Something I don't always achieve with pork chops.

w2qhMTpkZaUfOObnnXGdb2Zi8cWDl34Ylq4zRcAihmwMpWxuqYs-XQkmhdl61fLoY2i9S_Ranu1Lln5OEY9DHEoy0mTw6FsX2xIoFeq82vce_Df2Ml0seE8Nt4wJktZIaJx-BO04b4SejS7hEHrepB9XTBmQ_DszYDMxN7iEqDamHkGWAS0yC8KmT8rM684Olzxj2gTp8qfuUrzHlI5w8wIk-6-IA2L3lHXNGCxCdHtdmqYp26sG8EeQA-WjBMzXtzK0wwfoMboqaSOdepIHx85PBIxtoUWhgWJCVC0tYheyp5ua8jsffJL7BO-xmMkRNbM5dmme75EuhvVE8y2W_3BChcMcr10_QPcCyTqDwCHof-VOyHmXyKsnWjl02UDTeVXnz_Kv-r5iyC-UVOrKEoJQAJe2tRUlk_ExSy1AHqU2vNMzmj-tr5Pue5huPg3VK6gB3DtyGWRH5FdbZ8FX8bKXolcG5ginRFXWJHaqNA6SCUrYaL4RRo6-mossO9pDLFvrGlds8txXtjx7fmIzmOfD0q0RFV9Ktzp9JMUa82i-QKSaQivW4P1lK9fQjmOsJABF_ACz4Y9MUps4KOXAXAINDs86_IGY4rUCllg6VIENId-PCOo9e51Ovw=w1138-h801-no


This was yesterday evening when it was 92F out, a nice break from 108F the day before.
Thanks for viewing!
 
Those are some great looking chops Bob, I struggle somewhat with pork chops getting over cooked and dry. Since I started doing a wet lite brine I've had much better results. Can't wait for corn on the bone to show up here. If we can find it right now they want a buck an ear, not going to happen.
 
Thanks Rich, I struggle oftentimes with chop's too, mainly thin ones.
Plus the best chops, in our opinion, are lightly breaded and pan fried.

Corn is 4 or 5 ears for a buck here right now.
Later we will get corn from Colorado that rivals, and in some cases exceeds, the local stuff.
 
Fine looking job on those pork chops Bob. Really liked the technique and seasoning for the dry brine. Glad things have cooled down for you. We've had 109 two consecutive days here. Supposed to level off right around 100 for a few days and then another hot weekend coming up. The extended forecast for next week is hinting at a monster heat wave, easily exceeding 110 for several days. I guess the bright side is that I ought to be able to do a low and slow in one of my kettles with no charcoal.
 
Nice chops! Pammi is getting better at chops. She says hers aren't as good as mine. I'm not telling her that's she's getting close!! ;)
 

 

Back
Top