At least 24 hours before cooking, season the pork chops all over with Maple Chili Juicy Bird Dry Brine. Set the chops on a cooling rack inside a sheet pan and dry brine.  Bacon Pork Chops 2 (TK) bone-in pork chops Maple Chili Juicy Bird Brine Blend 4 slices Texas toast 4 tablespoons softened butter 4 large eggs Olive oil Kosher salt, for seasoning At least 24 hours before cooking, season the pork chops all over with https://spiceology.com/products/grill-dads-juicy-bird-maple-chile-brine/ Print Recipe Back To Recipes Save To Pinterest

When you’re ready, heat your grill or smoker to low heat, about 225 degrees F and cook until the chops reach 140 degrees F, 45 to 55 minutes.

Remove the chops from the grill at 140 and rest for about 15 minutes. Heat the grill up to high and then sear the pork chops well. Rest the chops for 20 minutes while you toast the bread and cook the eggs to your liking.

Butter the Texas toast and toast on the high heat grill for 1 minute per side. Heat a skillet over medium heat. Add a drizzle of olive oil and add the eggs. Season the eggs with kosher salt and cook to your liking, ours is sunny side up because yolks equal instant sauce.

Slice the chops and serve them along side the eggs and toast. Could be breakfast, could be breakfast for dinner.

Start by making a marinade for the pork: Combine the orange juice, lime juice, olive oil, cilantro, garlic, oregano, cumin, and orange zest in a large zip-top bag. Use a meat mallet to pound the pork chops as thinly as possible. Season the pork chops directly with kosher salt and add them to the marinade. Marinade the chops for at least 4 hours or overnight. Remove the pork chops from the marinade and use the leftover marinade to make a glaze. Bring the marinade to a boil and add the sugar, honey, mustard, and cider vinegar. Reduce the mixture by half, this will take about 10 minutes. Heat a griddle or grill to medium high heat. Cook the pork chops directly on the grill for 1 to 2 minutes per side. Brush the pork chops with the glaze and continue to flip and glaze for 2 to 3 minutes. The pork chops should reach at least 145 degrees F, have some golden brown color but still be juicy. Remove the chop from the griddle and cool for 5 minutes before thinly slicing. Build the sandwich by spreading an even layer of mustard on one side of the bread. Layer on the Kaylin + Kaylin pickles, the sliced pork, ham, and cheese. Add the top half of the bread, butter it and return the whole sandwich to the grill butter side down. Press the sandwich with weights or a large heavy skillet and cook for 5 minutes or until the bread is crispy. Slice the sandwich and serve.