Jerome D.
TVWBB All-Star
I got my hands on some bone-in pork chops which had some really nice streaks of marbling throughout the meat. I got a little ambitious with the presentation and decided to french the chops (don't worry about all that delicious rib meat I stripped off the bones going to waste...they went straight into a hot skillet and made for a very tasty snack). Anyway, here are the photos of the cook, and as always, thanks for looking!
The pork chops before and after frenching. After spending a couple hours in a simple salt/sugar brine, the chops were seasoned with some Spice House garlic-pepper butcher's rub.
Some action shots on the Spirit gasser. Lightly glazed the chops with some maple syrup before they finished cooking.
Finally, some plated pictures. The chops were served with Tennessee-style mustard slaw (recipe here) and brown rice. As with all bone-in meats, the best part for me was gnawing on the rib bone at the end.
The pork chops before and after frenching. After spending a couple hours in a simple salt/sugar brine, the chops were seasoned with some Spice House garlic-pepper butcher's rub.
Some action shots on the Spirit gasser. Lightly glazed the chops with some maple syrup before they finished cooking.
Finally, some plated pictures. The chops were served with Tennessee-style mustard slaw (recipe here) and brown rice. As with all bone-in meats, the best part for me was gnawing on the rib bone at the end.
