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Thick pork chop advise needed

tulocaytulocay Posts: 1,602
Cooking thick cut pork chops for the first time tomorrow. Will be brining for 2-3 hours, then drying in the fridge. After that I was thinking about 400, raised direct until 145 ish internal. Possibly turning over 1/2 way through. Also, they will be bone in. Any advise would be appreciated.
LBGE, Marietta, GA

Comments

  • billyraybillyray Posts: 1,116
    edited November 2012

    1-1/2" bone in pork chops seared @600- 90 seconds rotate 90 seconds, flip and do the same. Pull and bring temp. down to 400. put back raised direct for another 10-15 minutes to IT of 140. These were brined with Oakridge Brine and some herbs for 3 hours, then rinsed and back in frig. for 2 hours. Rubbed with worcestershire and Oakridge Secret Weapon. Really a good meal. The corn casserole is Paula Deans.

    Ingredients

    • 1 (15 1/4-ounce) can whole kernel corn, drained
    • 1 (14 3/4-ounce) can cream-style corn
    • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
    • 1 cup sour cream
    • 1/2 cup (1 stick) butter, melted
    • 1 to 1 1/2 cups shredded Cheddar

    Directions

    Preheat oven to 350 degrees F.

    In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm

    image
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • billyraybillyray Posts: 1,116
    Forgot the pic.
    porkchop.jpg
    632 x 640 - 179K
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • The other option to a high temp sear, which works very well, is a reverse sear. We prefer it. cook the chops at 225 or so until internal is in the 130 area. Indirect, I put my CI grid under the setter, lots of smoke, you really don't need a drip pan. Once the internal is hit, pull the setter and open her up for a quick (<1 min) per side sear on the CI grid. Finish with a sauce if you want after the sear. 

    The advantage of this is the chop will take on smoke, if you like that, and the rub gets a chance to flavor the meat. 

    Good luck
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • tulocaytulocay Posts: 1,602
    Thanks for the advice. Will try and post some pics.
    LBGE, Marietta, GA
  • I am a better fan of the reverse sear too.  It seams to get more flavor, and the egg is easier to heat up than to cool down.  I cook steaks to about 110 and then take them off to let the egg heat up.  Then I sear for 2 min/ side.  You may want to let pork get a little warmer to let them get more done.
    Large BGE

    Decatur, AL
  • Also, don't forget hot tub. Works well with thick chops. After 30-45 minute hot tub just sear to temp.
  • I like to cook chops at direct at 350ish.  Reverse sear if you want.  Also I salt the meat with course kosher salt and spices/rubs while the egg is coming to temp.  I remove all salt and spices and pat dry before going on the egg.  Flip one and pepper the flipped side.  Cook to IT 140ish pull and rest in HDAF.  Note if you are going to reverse sear crank up the egg when IT of the chop is about 115 to120.
    Here is a 2 bone one that we did friday night that I pulled at 115IT because this was destined to be re-warmed and eaten the next day.

    image

    Eggin in SW "Keep it Weird" TX
  • tulocaytulocay Posts: 1,602
    Thanks Austin!
    LBGE, Marietta, GA
  • I've done all three recommended ways (sear/roast, reverse sear, and hot tub) and they all work well with thick pork chops.   You won't go wrong with any of those.

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