Help With Pork Chops Tonight

Chicago Wine Geek

<p />Hi Everyone. [p]I've got some HUGE pork chops from Lobel's on tap for tonight.
They are 2" - 2 1/2" thick. I want a nice seared crust, but they are also going to need a while to cook. Trex them 2-3 min a side then 45 min or so at 350? [p]What would you do?

TRex

<p />Chicago Wine Geek,[p]Those look great. Sear them 90 seconds per side, rest for 15 minutes, then roast at 400 for about 7-8 minutes per side - shoot for 135 internal when you take them off the Egg. They'll rise to about 140 - 145 if you let them sit on the counter for a couple of minutes before slicing. [p]I also recommend that when you serve them you go ahead and slice them, instead of slicing while eating (like the picture above). This assures that the chop doesn't continue to cook while you're eating.[p]Good luck and be sure to post some pics of the final results,[p]TRex

Chubby

Chicago Wine Geek,[p]Wooooo!![p]Hold up there Hoss![p]I'd say that 45 minute dwell is probably waaaaaayyyy to long!![p]Are you brining these Chops? (which are "beauts" by the way!!)[p]Here'sa link for some Rib Chops I did recently...FWIW.[p]Emjoy!![p]Evans[p]TRex's advice is right on also...[p]
[ul][li]http://www.biggreenegg.com/archives/2005/messages/218122.htm[/ul]

Chicago Wine Geek

<p />TRex,[p]Turned out great, thanks for the info. Sorry the final pic's didn't turn out better. Sure was good...

billyg

As usual there are some great suggestions. It really is not a bad idea to brine them. And the searing and suggested shortened cook times at 400 should really do it. Just make sure you do some egg burping before opening that puppy at 400 after it has been hotter.