Beer-Brined Smoked Pork Chops
Source of Recipe
Internet
Recipe Introduction
The long brining in beer makes these thick pork chops incredibly juicy, and the pecan smoke gives them an amazing flavor that grilling alone can't achieve. If you can't find pecan wood chips, hickory will work.
List of Ingredients
2 very thick cut loin pork chops
(about 2 inches thick, with tenderloin sections)
2 cups full-flavored beer
2 T Kosher Salt
1/4 cup Firmly Packed Brown Sugar
a handful of Pecan Wood Chips, soaked in water
Recipe
Cherry Tomato Relish
2 cups chopped cherry tomatoes
1/4 cup minced onion or shallots
1 T minced or shredded fresh basil
1 clove garlic
1/4 cup Extra Virgin Olive Oil (use the good stuff)
sherry vinegar or red wine vinegar
salt and pepper
Brining the chops:
2 days before you plan to serve the chops,
combine the beer, salt, and sugar and stir until salt and sugar are dissolved.
Pour the mixture into a large ziplock bag and add the chops.
Refrigerate for 2 days, turning the bag occasionally.
Making the sauce:
Smash the clove of garlic and add it to the oil.
Set aside for 30 minutes.
Combine tomatoes, onions, and basil in a non-reactive bowl.
Remove the garlic from the oil and pour the oil over the tomato mixture.
Add vinegar, salt & pepper to taste.
Grilling and Smoking the chops:
Prepare a medium sized charcoal fire (1 chimney-full if you use a chimney starter) in one side of a kettle grill.
When the coals are gray, sear the chops over the coals until well-browned.
Move the chops over to the side of the grill away from the fire (so that there are no coals beneath them).
Add the soaked chips to the fire. Cover and smoke until the chops register 150 degrees on an instant meat thermometer (about 30 minutes).
Let the chops rest 10 minutes before serving.
To serve, spoon some the relish over the chops and dig in!
|
|
member logon
