Congratulations Jennifer F. from Iowa, you’ve been chosen the winner of the “Pork Prize Pack!”
*This contest is officially closed.
The notorious “Iowa Chop” is the seriously thick* and succulent pork chop, cut from the lower back of the hog, just behind the rib. Recently dubbed the “Porterhouse Chop”, they have a characteristic T-bone shape, with a substantial amount of loin meat on one side of the bone and a portion of tenderloin on the other side. The thickness (1.25-1.5 inches) of this chop led it to be coined “The Iowa Chop”, in the 1980’s by the Iowa Pork Producers Association. The Iowa Chop is still in high demand and is used widely still today throughout the Midwest and beyond.
Giveaway includes: Pork “Be Inspired” Apron, trio of Weber brand grill seasonings, $25 in pork certificates, meat thermometer, Vermont Cheddar Cheese Powder, Homemade Lemon Sugar Hand Scrub, other pork goodies.
To CELEBRATE! this grilling discovery I’m giving away a “Pork Prize Pack” with goodies for grilling, $25 in pork ‘cash’ certificates, King Arthur Flour Vermont Cheese powder (makes great mac n’ cheese to go with the chops) and a jar of my homemade “Lemon Sugar Scrub” to wash up after your duties at the grill are through.
To enter the contest, simply like our page Food & Swine on Facebook and find the Perfect Iowa Chops & Giveaway post and make a comment! (Of course, if you leave a comment on the blog post I’ll give you extra credit but it is not necessary to win!) I love prizes more than most and giving them away is even more fun! Thanks to the Iowa Pork Producers for helping me round up some goodies to give away!
To find more pork inspired recipes you shouldn’t live without visit: www.porkbeinspired.com
I like to grill my chops to 155-160 degree internal temperature for medium doneness and I don’t recommend going over that temperature. If you like your steak more rare, try cooking your chops to 145 degrees which is “medium-rare” and very delicious too!
Let’s get you on your way to the juiciest, most delicious pork chop you’ve ever tasted! I promise! *Full recipe at the end of the post.
Step by Step Photos:
Place sugar, salt, peppercorns, bay leaves and crushed red peppers in a large mixing bowl.
Add water, swirl. (I should have gotten a bigger bowl…)
Insert bigger (blue) bowl. Add chops, press down gently to submerge. Cover and refrigerate for 4 or up to 12 hours.
Snack on some candied bacon and pineapple skewers in the meantime. (The brainchild of my 5 year old. They were good!)
After 4-12 hours of chilling, remove the chops from the brine, pat them dry gently with paper towels.
Getting the surface of the chops dry will allow them to sear better on the grill.
Add a nice layer of seasoned salt.
Preheat the grill to medium high heat or 400-450 degrees.
Set chops on the center part of the grill, seasoning side down.
Grill for 4-5 minutes, apply a thin layer of seasoned salt on the unseasoned side facing up. Flip and grill for an additional 4 minutes or until temperature reaches 140 degrees
Mix barbeque sauce and ketchup together. Glaze chops with 1 TBSP of the mixture on top side of each.
FYI: I only made 2 chops this evening, the other two stayed in the brine and I grilled them for breakfast the next day!
Flip chops and add remaining glaze to the other side. Grill 1 minute more to set the glaze.
Check temperature (145 for medium rare, 160 for medium doneness) and remove from grill, let rest for 5 minutes and serve.
Don’t forget to visit www.porkbeinspired.com for amazing pork recipes.