Boneless pork chops grill method

Powak

I've got some 3/4-1" thick boneless porkchops brining in the fridge to grill tonight. Any cooking recommendations for chops that thin? I've done the big two inchers reverse sear but I'm not sure if these guys would be too thin for that?

blasting

Reverse seer should work just fine.  However, hands down my fav way for chops is sous vide and seer to finish.

pgprescott

I would sear them and then eat them. No more than 140 IT. Doesn't take that long for 3/4 - 1" chops. I would go 400 degrees, maybe 450. 

Focker

Hot and fast.

G_S

Last time I cooked boneless pork chops.
I seasoned the outside, with a rib-rub.
Then stuffed them with every kind of cheese I had in the fridge.

Then cooked them indirect at about 200 - 250
Till about 135 internal temp.

4Runner

I would cook them direct and flip and flip and flip until they look good.  Should be done in the middle being that thin.   

4Runner

blasting said:

Reverse seer should work just fine.  However, hands down my fav way for chops is sous vide and seer to finish.

I too love the SV for chops.  For me, these chops are too thin.  Mine are 1.5" to 2" for the SV.  Just did some yesterday.  Amazing