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Pork Chop Best Practices

I know how controversial "consensus" can be in these parts, so simply seeking to learn from recent endeavors.

I have been inspred by all the great pork chop posts lately, as I have always loved them.

I am going to categorize the steps as to make it easier:

  • Selection: Cut / Producer / Thickness / Bone
  • Treatment: Wet Brine / Dry Brine / Rub / Marinade / other technique
  • Cooking: Indirect / Smoking / Sous Vide / Braise / Time / Temps
  • Searing: Height / grate / time / temp / before / after
  • Serving: Sliced / size / sauces / sides

Any help is appreciated.  Thinking of buying 1" thick Niman ranch and sous vide + grill grate sear.  NO idea on sauce, sides, etc.  TIA

Comments

  • Photo EggPhoto Egg Posts: 7,097
    go at least 1 1/2" to start
    Thank you,
    Darian

    Galveston Texas
  • fishlessmanfishlessman Posts: 22,007
    with the thin ones i salt and freeze the solid, then onto a searing hot grill flipping with salt. ill even add butter while searing to get flareups to char them even quicker

    image
  • FoghornFoghorn Posts: 5,696

    For me, thicker is better.  I've always LIKED pork chops, but I didn't LOVE pork chops until a did one that was 2 ribs thick.  At that thickness, it may be better than any beef I have ever had.

    And at that thickness, it is probably best to cook them relatively slowly (probably no more than 350, and I prefer indirect) in order to have as much of the thickness as possible be near the target temp and remain soft and juicy. At 300-350 I find with a platesetter and no drip pan, I find that the pork fat dripping on the platesetter is not excessive and actually give a nice smokey sear to the outside of the chop, so I have chosen not to do a reverse sear - even when that was my intention at the start of the cook.

    I haven't previously brined but I will likely do that this weekend to see if I appreciate a difference.

    I like Dizzy Pig Jamaican Firewalk as a rub.  I've found that you need to put on more rub that you would think.

    Target temp is 145 internal.  Pull them off at 140 internal.

    I hope that helps.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Photo EggPhoto Egg Posts: 7,097
    I like to slow cook with some smoke and then sear. Kind of over piled my small so I seared in batches. These boneless loin cuts are bigger than they look. Almost a pound each. Turned out real good. 
    Thank you,
    Darian

    Galveston Texas
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