I only used about 2 porks yesterday for the tacos and the package had about 6 pork chops. Since I already defrosted it I am going to go ahead and grill some chops tonight.
6 Tbsp table salt
6 tbsp sugar
Your favorite dry rub (I highly recommend Cavender’s Salt Free All-Purpose Greek Seasoning)
4 Bone-in rib or center-cut pork chops
Dissolve the salt and sugar in 3 quarts cold water. Seal the chops and brine in 1-gallon ziplock bags, pressing out as much air as possible. Refrigerate, turning the bags once, for an hour. Remove the chops from the brine and pat dry with paper towels. Coat the chops liberally with the dry rub.
Build a hot, 2-level fire. Grill the chops, uncovered, over the hottest part of the fire until browned on each side, 2 ½ to 3 minutes per side. And cover with heavy duty aluminum foil of a disposable aluminum roasting pan. Continue grilling, turning once, until desired doneness. (Don’t let the thermometer touch the bone.)
-Now the recipe I have that is how the grill the chops but I am defiantly not a hight tech griller so I just put them on a hot grill and fill them after about ten minutes. Cook twenty minutes totally.
Remove the chops to a cutting board and let them rest for 5 minutes. Serve immediately.
stick of butter
dollop of sour cream
dash of salt
-Depending on how much potatoes I do a half to a full the of cream cheese
Add the milk is just until the potatoes become a mashed potatoes consistency.
Butter is a stick to a half of stick.
Boil potatoes cut and peeled potatoes until you can stick a fork through easily and the potatoes starts to fall apart. Drain. Transfer to a big bowl. Add cream cheese. and butter I cut it into pieces and mix it in. Then I blend them with a mixer. Add milk. Blend again. add a dollop of sour cream mix in. add dash of salt.