Smoked Pork Chops With Sage Butter
Servings 4
Ingredients
For the chops
- 1/2 cups kosher salt
- 1/2 cups packed brown sugar
- 2 teaspoons whole black peppercorns
- 3 cloves garlic smashed
- 1 tablespoon coarsely chopped sage
- 2 bay leaves
- 4 thick center-cut, bone-in pork chops
- 4 tablespoons butter
- 4 whole sage leaves
- Salt and freshly ground black pepper to taste
- Extra virgin olive oil to garnish
- Sea salt to garnish
Instructions
- No more dry pork chops! This cooking method is a surefire way to end up with a juicy pork chop. Cooking low and slow to start ensures even cooking to the perfect temp. And the smoke and sage add a deep depth of flavor to the chops.
- Technique tip: Always judge the doneness of a pork chop by internal temperature, not time!
- Swap option: You can swap fennel or rosemary for the sage.
- Make a wet brine for the chops by dissolving the salt and brown sugar in a 2 quarts of water over medium heat. Remove from the heat and add the garlic, sage, and bay leaves. Cool completely before bring the chops.
- Place the pork chops in a container large enough to hold the chops and all of the brine. Add the brine and refrigerate for at least eight hours and up to overnight.
- Remove the chops from the brine and pat dry. Leave covered on the counter for one hour to get to room temp.
- Heat a pellet smoker with cherry pellets to 200°F. Place the chops directly on the grates and cook with the lid closed for 30-50 minutes until the chops get to an internal temp of 130°F. Pull them and let them rest for five minutes.
- While the chops are resting, bring a cast iron skillet to a medium-high temperature on a stovetop or over direct heat on a grill. Add the butter, garlic and sage. As soon as the butter is melted add the chops. Cook, 3-4 minutes per side, (while basting) until the chops are browned and hit an internal temperature of 140°F.
- Remove from heat and allow to rest for ten minutes. Drizzle with olive oil and a sprinkle of sea salt.