C – I think Jim invited the Flintstones over for dinner.
He just bought these pork chops that are the size of my head, almost. His excuse for buying thick pork chops is to allow them to be less dry … especially when he brines them with Luke’s secret recipe. I think he was just extra hungry.
It’s going to be a lot to eat.
He hasn’t told me if there are any guests coming over for dinner. But, if a car with stone wheels and people peddling with bare feet pulls up and knocks on the door at 7:30pm, I won’t be surprised.
These huge pork chops were amazing. And, no dinner guests arrived at 7:30pm wearing mammoth-skinned apparel. Much to my disappointment. OK, back to the pork chops. Did I tell you they were amazing. There is nothing like a huge chunk of meat in front of me that was super moist and nicely balanced in flavor.
Jim actually cut one of the chops into two servings for us. It a better serving size … unless you’re from the stone age.
| Pork Chops with Red Plum and Raspberry Gastrique |
- 2 extra-thick T-bone pork chops, about 1¼ pounds each
- 2 Tbsp grapeseed oil
- ½ medium yellow onion, peeled and quartered
- 3 fennel stems and fronds, rough chopped
- 4 to 6 sprigs of fresh thyme
- 2 bay leaves
- 6 pepper corns
- ½ cup kosher salt
- ¼ cup golden brown sugar
- ½ cup real maple syrup
- 8 to 9 cups water
- Trim some fat from chop outsides, about half. Keep chilled until 30 minutes before brine is at room temperature. DO NOT season chops.
- Place all brine ingredients into 5 to 6 quart pan. Boil then lower heat to a high-simmer until reduced by half.
- Cool brine to room temperature in a separate container. The freezer is great for this.
- When cooled and chops are at room temperature, place chops in brine and cover with veggies.
- Cover and refrigerate for at least 2 hours and up to 12 hours.
- Remove chops from brine 30-minutes before grilling. Pat dry. DO NOT season.
- Heat grill to high. Place lightly oiled chops on grill. Rotate after 2 minutes. Flip chops after 2 minutes more. Rotate again after 2 minutes.
- Reduce heat to medium-low and cover chops until done. Turn once. Remove chops at 135- to 140-degrees. Rest on cutting board for 10 minutes.
- Slice, or not, as desired. Each chop will serve 2 non-stone-age humans.
- Serve with Red Plum Raspberry Gastrique.
- Enjoy!
Red Plum and Raspberry Gastrique recipe.
Jim, of course, couldn’t stop at just making extremely large pork chops. He had to make another gastrique. He posted the recipe here: Red Plum and Raspberry Gastrique. I really didn’t think it was needed, since the brine he made was so good. But who would complain about a plum-raspberry-wine sauce with shallots? Not me! Lovely little sauce for the mammoth pork chop.
Thanks Jim for dinner.