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) coarse salt
- 1/4 cup (60 ml) extra virgin olive oil
Steps
- Brine for 12 hours.
- Smoke.
- Sear.
Pairings
- Wine: Zinfandel – ripe fruit and a little smoke for the brined, smoked chops; Syrah – peppery and savory with pork
- Beer: Doppelbock – malty richness suits cured, smoked pork; Amber Lager – clean caramel against the cure and smoke