My Kid's Favorite Pork Chops
I was cooking for two and decided to make this BBQ Beer Pork Braise.
I bought 2 thick cut pork chops, .8 pounds each, bone in. Because of the long cooking time with the braise I decided a thicker cut of meat was appropriate. Also with long cooking times the bones can provide flavor the same way they do with stock.
I used honey wheat beer, which is the beer I always use when making beer marinades and other cooking applications. I think one of the reason why many give bad reviews is that they're using a beer not suited for cooking with. Try cooking with a stronger flavored specialty beer, you'll get more out of it. If you just use the light less strong tasting drinking beer you normally buy you won't get as much flavor.
I cooked it in my 12 in covered cast iron skillet, although I left the cover off for the first half of the cook time to let the sauce thicken some.
I used bullseye homestyle bbq sauce, which is what we always use, it has a nice sweet flavor.
For my rub, and really when you're applying the dry spices to the uncooked meat you're doing a dry rub, I used some chipotle (smoked jalapeno) powder, some smoked paprika (great spice) some garlic, mustard powder, and then a bunch of this McCormick BBQ grill mates mixed spice. I really slathered on the spices, and you really need to. Watch any professional chef (Bobby Flay) or any BBQ contest and you'll see the rubs going on thick. Pork is fairly bland and with dry rubs you need to lay it on thick, and not timidly like
2 users found this review helpful
Sep. 25, 2007