I discovered these triple thick pork chops at a really cool restaurant in Minneapolis called Butcher and the Boar. Briny succulence, great smoke flavor, and spicy crust—Triple Thick Pork Chops are everything you could wish for in a pork chop.
Start with thick chops (each tips the scale at over 1 pound), which increases the ratio of interior meat to surface area. (The surface is where the chop dries out.) Cure the chops in a brine of salt, sugar, and pink curing salt. This loosens the strands of proteins, allowing the chops to retain more liquid. After smoking, coat the chops with olive oil and a chile powder rub and sear over a hot wood fire. This seals in moisture, sets the crust, and intensifies the flavor. Don’t be deterred by the seemingly long preparation time. You’re looking at less than 30 minutes of actual work.
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