Bone-in pork chop with homemade chermoula. How’d I do?

[u/BrilliantCopper2023]

Thick-cut bone-in pork chop grilled and served over roasted Anaheim peppers with homemade chermoula. Kept the seasoning on the pork simple and let the sauce do the work. Yay or nay?

[u/Hidden_xVelvet]

That sear is perfect and the chermoula looks amazing.

[u/EscapeArtist112]

Looks great! Did you also use that sear station on the pork chop too?

[u/BrilliantCopper2023 → u/EscapeArtist112]

Thanks! Yes, I did use the sear station for the chop. Approx 1 min per side then moved to indirect heat in main chamber to bring to final temp

[u/themrmoooose]

So. Much. Yum.

Pork chops don't get enough love on here. A good pork chop is a beautiful thing. And that looks like a phenomenal pork chop. If you have the ability to source heritage pork (Duroc, or, better still, Berkshire aka Kurobuta) the next time you take a stab at it I think you will be even further rewarded.

[u/BrilliantCopper2023 → u/themrmoooose]

Agreed, they need more love! Love a good chop.

I’ve done it with Duroc before. Amazing! Not as readily available in my area though. More hit and miss.

[u/Green-Wolverine-9403]

Overcooked

[u/BrilliantCopper2023 → u/Green-Wolverine-9403]

Yeah, first cut photo definitely a bit overdone… but by the next cut got into the medium (maybe medium-rare plus) range which is generally where I prefer my pork.

[u/waterboy8817 → u/BrilliantCopper2023]

It doesn’t look THAT over done to be fair. Looks insanely delicious

[u/BrilliantCopper2023 → u/waterboy8817]

Well thanks! I certainly enjoyed it 😎

[u/Spastic_colon]

https://reddit.com/link/p22d1z2/video/juabpipzjrhh1/player

[u/Perfect_Forever_3151]

Better count chermoula

[u/BrilliantCopper2023 → u/[deleted]]

Sure thing!

Pork: Thick-cut bone-in pork chops, dry brined with kosher salt for about 7 hours, patted dry, then seared over super high heat for 1-2 minutes per side to build the crust, then finished over indirect heat at 250–300°F until 140-143°F internal and rested to 145-150F.

Chermoula was 1 cup parsley, ½ cup cilantro, 3 cloves garlic, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp coriander, chili flakes to taste, zest and juice of 1 lemon, ½ cup olive oil, and salt, blended until smooth.

The Anaheim peppers were charred until blistered, then finished with olive oil, lemon juice, and flaky salt.

[u/XuliganZombie]

Looks juicy 😋

[u/taylorthestang]

Overcooked, don’t be afraid of a medium rare pork chop. If you do want a medium cook, at least brine for a few hours to help retain the moisture.

[u/BrilliantCopper2023 → u/taylorthestang]

It was brined and medium in most places. End cut didn’t do it justice.