Post by BBQ Butcher on Nov 26, 2012 9:04:06 GMT -5
I found a couple of oddball bone-in pork chops in the freezer the other day, one 1½" thick and the other one slightly thinner.
Coated both chops with real Vt maple syrup, Kosher salt, black pepper, onion slice (one chop only), a couple of semi-tart apple slices and a pat of butter.
After six hours at 145°
I removed the garnish and put the torch to the chops, replaced the onion & apples and gave them a quick brush over as well
Served with SV asparagus and leftover Sweet Potato Gratin
The meat was so tender that you could cut it with a butter knife. I like the color too
I will do this again, BUT, I will leave out the onion, as it had a slight metallic taste that was not pleasing to the tongue. The apples were almost perfect, firm but not crunchy and held their shape well.