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Some pork chops

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Post Wed Jul 11, 2012 10:13 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
Pork sirloin chops sometimes get a bit of a bad rap but I think that with the proper preparation (like brining) they can be just fine. These were brined with salt and ordinary dry Italian seasoning.
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Even though I had a hot fire and an iron grate I didn't really get a crust or strong grill marks, probably because the chops were so wet.
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The thickness varied and it shows here; perhaps I should've trimmed them a bit to even them out. But the flavor was really good and I was surprised at how much of an effect the Italian seasoning had. My wife fried up some leftover takeout fried rice (twice-fried rice?) and it was actually better than the first time around.
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My Thai round steak disappointment was still weighing on my mind last Saturday so I decided to try the recipe again with fresh ingredients instead of dry, and with a couple of loin chops I found in the bargain bin.
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I didn't have any ginger on hand but I had everything else, and I used sesame oil instead of canola and added some lime zest as well.
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Much better! The flavors were very noticeable, especially the lime and sesame, and I'll bet fresh ginger would've helped, too.
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Post Wed Jul 11, 2012 10:59 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Looks great, Brad... I bet the ginger would have been great in there too.
Large BGE
CG Duo with SFB

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Post Thu Jul 12, 2012 10:51 am
jstewart well done
well done

Posts: 945
Location: Simi Valley, CA
Brad,

All of that sure looks good :D :D How long do you leave your pork chops in the brine? I haven't tried that before when grilling and am interested in giving it a try.

Thanks,
Jimmy
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Post Thu Jul 12, 2012 1:54 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
I left the sirloin chops in the brine for about 24 hours and to be honest they were almost too salty, so I should've either brined them for less time or used less salt. But the long soak really helped the other flavors get into the meat.

I use America's Test Kitchen's recommendation of 1 cup per gallon, but something less than that would've been good in this situation. A lot of recipes don't call for that length of time.

Post Thu Jul 12, 2012 10:38 pm
jstewart well done
well done

Posts: 945
Location: Simi Valley, CA
Brad,

Thanks for the response. I've not done much brining and think this would be a good one to try. Perhaps I'll give it a shot this weekend......
Jimmy
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Post Mon Jul 16, 2012 9:28 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

Chops look great... everybody like pork chop! :)
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