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While the chops rest I cook onions and apples in the leftover juice, then serve it all together. Easy and satisfying meal.

While the chops rest I cook onions and apples in the leftover juice, then serve it all together. Easy and satisfying meal.

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[–] • 2 pts

Nice job. I love the apple & onion combo idea. I'll have to give that a try.

[–] • 0 pt

Can't go wrong with apple and pig!

[–] • 2 pts

Brined? We tend to brine pork cuts since they can dry out pretty easiliy. Nice golden color on yours!! Obviously this is not your first rodeo :)

[–] • 0 pt

Appreciate it. :) I've just relied on a good amount of salt and keeping internal temp below 145.

What do you add to your brines and how long do you soak your chops?

[–] • 1 pt

My wife has a brine of salt, garlic powder, onion powder, and a bay leaf. And pepper, I think. We brine for say 2 hrs minimum, to overnight for big things like roasts or chickens.

[–] • 1 pt

Sounds killer. I hadn't even considered brining a roast!

[–] • 2 pts

Is that a Smithey pan? I’ve recently purchased one and I LOVE it!

[–] • 1 pt

Just a regular old Lodge carbon steel. Smithey looks to be a great investment! Been eyeing them but haven't taken the plunge yet.