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Monster Pork Chops

Ingredients

Pork and Brine

  • 4 double-thick bone-in pork chops (1 to 1.5 lbs/450 to 680 g each)
  • 3/4 cup (180 ml) coarse salt (sea or kosher)
  • 1/3 cup (80 ml) sugar
  • 1 tbsp (15 ml) pink curing salt
  • 1 quart (0.95 liters) hot water
  • 1 quart (0.95 liters) cold water

Rub

  • 1/4 cup (60 ml) pure chili powder
  • 1/4 cup (60 ml) dark or light brown sugar
  • 3 tbsp (45 ml) coars salt
  • 1/4 cup (60 ml) extra virgin olive oil

Steps

  1. Brine for 12 hours.
  2. Smoke.
  3. Sear

Pairings

  • Wine: Zinfandel – big & bold; Syrah – smoky & peppery
  • Beer: IPA – hops cut fat; Doppelbock – malty richness

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