Aug 22 2015
When I was at Kah Meats the other day to get bacon for my
BLT’s I needed something for this week-end. He had some nice 1 ½ inch thick
bone in pork chops so I got two of those. The last time I did thick chops I
stuffed with some bacon and maple syrup and they were good.
I had some pierogies frozen so I thawed them and got a head
of cabbage for some fried cabbage to have along with the chops. I brined the
chops in 2 quarts of water, 1/3 cup of coarse salt and ¼ cup of molasses
overnight.
About 11 AM I rinsed the chops and dried and put them on a
rack and in the fridge to air dry. An hour and a half before cooking I cut
slits in the chops, added a teaspoon of maple syrup and the bacon then secured
with a couple of toothpicks. I seasoned them well with some Blues Hog Rub and
back in the fridge.
I preheated my Traeger to 190 deg. and got the chops on at
4:00; I planned to eat at 6:00. I let them on smoke 190 deg. for an hour then
eased it up to 275 deg. that was 300 deg. grill level. At 5:15 I brushed on
some maple syrup.
At 5:00 I got a cast iron skillet going on my gas burner
with some chopped onions and butter. When they started to brown a little I
added the pierogies and warmed on both sides then removed from the skillet. I
added a little bit of diced bacon I had and then added some chopped cabbage
with salt and pepper. It needed a little
more grease so I added a little olive oil. When the cabbage started to wilt
down and get soft I added the pierogies back on top along with the onions. I
then placed the skillet in my smoker to finish cooking with the chops. It was
in the smoker about 40 minutes.
I had placed a temp probe in one chop and at 5:50 it was up
to 160 deg. IT. I double checked the chops with my thermopen and it was right
on. I placed the chops on top of the cabbage and pierogies and let set a few
minutes before carrying all inside.
We had it with some bread and butter. The chops were tender
and delicious. I was pretty heavy on the Blues Hog Rub but adding the maple
syrup near the end balanced out any heat so it was tolerable for the wife. The
cabbage and pierogies went well with the chops.
The chops
Brined, stuffed and seasoned
Sauteing the onions
Pierogies added to heat up then removed to the side
A little bacon added
Cabbage added
Pierogies added and then in the smoker
Done and ready to serve
My supper
No comments:
Post a Comment