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Old 05-13-2012, 06:39 PM   #1
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Grilled Stuff Pork Chops

Chops went in Mad Hunky’s Pork Brine for 24 hours. The aroma of the brine was so appetizing we knew it was going to be good:


Assembled the ingredients:


Opened a pocket, stuffed the chop, dried fruit and added some herbs:


Closed with a skewer:


Warm up the grill, fired up the sear burner and the chops went on. Four one minute flips and turns and moved to the low side until 145 internal degrees:


Pulled to rest under foil tent for 10 minutes:


Dinner was ready in the sunroom:


Plated:

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Old 05-13-2012, 06:41 PM   #2
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Of course there was dessert:
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Old 05-13-2012, 06:44 PM   #3
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Oh my my. I swear, I can smell them. YUM!!!
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Old 05-14-2012, 12:26 AM   #4
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Splendid job Sav, Mad Hunky's brine recipe please
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Old 05-14-2012, 10:39 AM   #5
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Beautiful! Can you share the recipe for the chops and stuffing?
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Old 05-14-2012, 10:42 AM   #6
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Wowser! Amazing pics Savannah!!! What a spread.

I've never seen chops thick enough to stuff here though, yours are soooo meaty!!
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Old 05-14-2012, 11:08 AM   #7
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Dude. Nice cross hatching.
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Old 05-14-2012, 02:28 PM   #8
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Quote:
Originally Posted by Gravy Queen View Post
Wowser! Amazing pics Savannah!!! What a spread.

I've never seen chops thick enough to stuff here though, yours are soooo meaty!!
Just an idea - you can buy a whole or half pork loin and cut chops as thick as you want

Beautiful dinner, Savannah!
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Old 05-14-2012, 02:31 PM   #9
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Quote:
Originally Posted by Bolas De Fraile View Post
Splendid job Sav, Mad Hunky's brine recipe please
Sorry, but this is a commercial product that I wanted to try. Here is the web site. Welcome to MadHunkyMeats.com. It is a little pricey IMO.

I do have my own pork brine recipe, Mohunken Pork Brine, that was picked up and published in American Grills if any one wants it.

Quote:
Originally Posted by Cerise View Post
Beautiful! Can you share the recipe for the chops and stuffing?
Not much of a recipe. Using what is showned in the picture, chop the dry fruit, cut a pocket and stuff, season, smear on some olive oil, sear for about 4 total minutes and move to low heat, pull at 145 degrees internal and rest for 10 minutes. This is a very simple cook and it will impress friends.


Thanks all for the interest.
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Old 05-15-2012, 02:46 AM   #10
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Sav fire away with the mohunken recipe please
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Old 05-15-2012, 04:18 PM   #11
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Quote:
Originally Posted by Bolas De Fraile View Post
Sav fire away with the mohunken recipe please
Ok here ya go.

Savannahsmoker’s Mohunken Pork Brine

2 cups dark brown sugar
2 cups kosher salt
1/4 cup ground ginger
1/4 cup garlic powder
1/4 cup ground cumin
4 Tbsp. of ‘cracked’ black peppercorns
Combine the above in a bowl
Add the below ingredients in a large food grade container or bucket and stir in the ingredients above.
2 Gallons Water
1/2 cup apple cider vinegar
4 good-size ‘branches’ of fresh rosemary
2 Tbsp. of Worcestershire sauce
2 Tbsp. of Tabasco sauce
2 medium-size lemons chopped, squeezed and smashed to release all of their flavors
Simmer until spices are dissolved and refrigerate to a temperature below 40 degrees.
Submerged pork in the brine and refrigerate below 40 degrees for 24 hours.

BTW this is for two pork shoulder so adjust as necessary.
Hope y'all like it.
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Old 05-25-2012, 07:00 AM   #12
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Great pix and awsome looking grub right there!
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Old 05-25-2012, 07:23 AM   #13
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Lovely ... Thanks for posting your photographs and sharing.

Ciao, Have nice wkend.
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Old 05-25-2012, 11:00 AM   #14
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Just a spectacular post, Savannah !!

We all love a delicious picture story. I'd love to jump through the screen and chow down on that beautiful spread.
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Old 05-28-2012, 02:12 AM   #15
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Sav that mohunken brine is fantastic on porkshoulder, thank you.
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Old 06-02-2012, 10:40 AM   #16
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Quote:
Originally Posted by Bolas De Fraile View Post
Sav that mohunken brine is fantastic on porkshoulder, thank you.
Thanks for the compliment and you are welcome.
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Old 11-14-2012, 07:48 AM   #17
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The pork brine...

Sorry I'm late to this discussion...

Hi..Rich "The Mad Hunky" here... I wnted to address the "bit pricy" comment... actually, Sav you did not use the brine in the most efficient way. There is no need to "float" the meat in a pot... that's just wasting product.

Those 4 chops could have been done in only a pint of brine..about 2-3 tablespoons powder and a pint of water by using a gallon ziplock bag and "burping" the air out so the meat remains covered in the brine. That's all it will take to get the job done!

Glad you enjoyed the results...

If anyone has any q's...drop me a PM :{)
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Old 11-14-2012, 05:45 PM   #18
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That all looks fabulous S
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Old 11-16-2012, 03:55 AM   #19
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Thumbs up very nice

yes looks delicious
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Old 11-16-2012, 05:21 AM   #20
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Sorry I hate pork, but i am sure it would be lovely if you did
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