Boneless Pork Chops - Recommendations Please!

fence0407

I've only cooked boneless pork chops a few times with varying results. I have 2 chops that are about an inch thick I'd like to cook tonight. I'm looking for recommendations on rubs/marinades/methods on cooking them this evening for dinner. What internal temp should I be looking for? Direct, raised, indirect, dome temp? Any help would be greatly appreciated. Will happily post some pics of the cook later. Thanks!

fishlessman

usually raised direct at a high temp, lots of rub, and 142 max internal, after 142 they are drying out, for something different these were done at 375 raised direct, butterflied, apricot chutney, asiago, basil, glazed with more chutney towards the end. have done them with chiliies and cheese as well. any combo you like would work

Conneggticut_Yankee

My favorite pork chop recipes comes from Alton Brown. I've made it several times before but have yet to try it on the Egg. The recipe states they only need to marinate for 2 hours to overnight. My experience has been to let them go for at least a full 24 hours and have let them go 3 days. The longer the better. Might not help you tonight but this coffee-molasses marinade is a keeper. I would grill raised direct. I'm thinking the recipe's "medium-high" temp would be around 400-500 dome. 

Davekatz

I'm a big fan of brining them, cooking direct until they just hit 135°F, and then hitting with a glaze.

http://www.food-fire.com/index.php/2013/04/25/grilled-pork-chops-with-orange-fennel-mostarda/

Conneggticut_Yankee

Ok, those rolled chops look freaking amazing @fishlessman.

DMW

Give this a try.http://eggheadforum.com/discussion/1161438/garlic-sage-brined-pork-chops

fence0407

Conneggticut_Yankee said:

Ok, those rolled chops look freaking amazing @fishlessman.

They do look great! Thanks @fishlessman and everyone else for the help. I'll have to do some thinking before I get home, but either way I think I'll enjoy my dinner tonight!

fence0407

DMW said:

Give this a try.http://eggheadforum.com/discussion/1161438/garlic-sage-brined-pork-chops

I saw this post earlier when I was searching on pork chops. Those chops look phenomenal!

fence0407

I appreciate all of the comments from yesterday. I wanted to post some pictures of my results.

First I dusted the chops with a combo of EVOO, Dizzy Dust and Bad Byrons:

Next I set up the egg for a raised direct cook with a temp around 450-500, with a little help from Max:

Seared the chops for about 3 minutes per side:

Removed them and put in the extended grate to get them up a little higher. Did my best to lower the temp to near 400. Basted them with bbq sauce and let them cook until 140 IT.

Plated with some mashed potatoes and a balsamic vinaigrette salad. Best chops I've made to date!

Conneggticut_Yankee

These all look awesome. 

I got a serious hankering now. That's it, I gotta get me some pork chops.

New2Q

fence0407 said:

Is that an English Foxhound?

nolaegghead

You can cook any temp you want, as you can with just about anything, but I pull them off at 135F internal.  The IT will rise up to around 140F give or take, depending on how thick and how hot you cook.  Cooking them well-done just ruins them.

fence0407

New2Q said:

show previous quotes

fence0407 said:

Is that an English Foxhound?

We've always thought he was a Treeing Walker Coonhound. I got him as a rescue puppy and never really asked what exact breed he was, just knew he was a hound. According to Wikipedia, "The Treeing Walker Coonhound is a breed of hound descended from the English and American Foxhounds. They were first recognized as a separate breed in 1945". So it looks like he might be some sort of mixture between them all!

fence0407

nolaegghead said:

You can cook any temp you want, as you can with just about anything, but I pull them off at 135F internal.  The IT will rise up to around 140F give or take, depending on how thick and how hot you cook.  Cooking them well-done just ruins them.

I think my main problem when cooking chops before was that I always dried them out by cooking them too long. I was never really sure what IT to look for until now. I agree completely that a final resting temp of near 140 is perfect.

nolaegghead

Do they taste good?

fence0407

nolaegghead said:

Do they taste good?

Absolutely! 

billyray

Raised direct @ 350 pulled at 130 and seared, finished @ 140 and rested. Rubbed with worcestershire sauce, season with Accent, Lawreys season salt and lemon pepper.

New2Q

fence0407 said:

show previous quotes

New2Q said:

Is that an English Foxhound?

We've always thought he was a Treeing Walker Coonhound. I got him as a rescue puppy and never really asked what exact breed he was, just knew he was a hound. According to Wikipedia, "The Treeing Walker Coonhound is a breed of hound descended from the English and American Foxhounds. They were first recognized as a separate breed in 1945". So it looks like he might be some sort of mixture between them all!

Well Max is a good looking (and happy looking) dog whatever breed of mix of breeds he is.  I'll have to look more into the Treeing Walker Coonhound.  Thanks for the information.

New2Q

Oh, and my wife asked me to tell you that Max is a cutie.

fence0407

New2Q said:

Oh, and my wife asked me to tell you that Max is a cutie.

Thanks! If you are in the market for a dog, Max has been the best dog I could have asked for the last 11 years. I would highly recommend the breed of Treeing Walker Coonhound (assuming that's what Max is). Even at 11, he still acts like a puppy. But don't be fooled, he loves to be lazy and would have a hard time convincing you he's not comfortable:

rifrench

There is nothing like a rescue dog! I think they know where they were headed, when we come and save them!

blukat

I agree with nolaegghead, 138 then pull is the key.

JohnnyTarheel

Your chops look excellent.. Thanks for posting!

GrillsGoneWild

fence0407 said:

I appreciate all of the comments from yesterday. I wanted to post some pictures of my results.

First I dusted the chops with a combo of EVOO, Dizzy Dust and Bad Byrons:

He kinda looks like an English Porkchop Eatin Dog if you are not careful.

fence0407

rifrench said:

There is nothing like a rescue dog! I think they know where they were headed, when we come and save them!

Agreed!

fence0407

JohnnyTarheel said:

Your chops look excellent.. Thanks for posting!

De nada!