CHOPS, THICK (1.25"); BRINED

CHOPS, THICK (1.25"); BRINED

Rib or center cut chops; brined; 0.6-1.2 lbs; 1/pkg
$16.00 /lb.
Avg. 12.8 oz.

Red (not pink) meat with a robust flavor surrounded by ribbons of flavorful high-oleic Iberico fat make this chop a different eating experience with a beefy flavor.  Cooked right, it tastes like a very good ribeye or T-bone steak.  Cooking suggestion: Cook LOW and SLOW by starting in a cold oven set at 250 deg.  Patiently monitor with a meat thermometer, turning several times, until core temperature reaches 118-120 deg. Remove and rest for 8-10 minutes.  Then "reverse sear" both sides and edges for about 60 seconds in a very hot skillet to brown and crust. Cover on a warm plate and REST for 5-10 minutes.  Core temperature should continue to rise to 135-140 degrees during the sear and rest phase.  Meat should be pink (medium) and juicy when sliced.  Don't overcook!