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doing thick pork chops

Unknown
Unknown
edited November -1 in EggHead Forum
For the first time ever I'm doing some pork chops tomorrow night and am looking for how to info. They are 1.5 inches thick. Seems like I recall you sear them and cook like steaks, but can that be right for pork? Thanks in advance. ^oo^~
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Comments

  • KennyG
    KennyG Posts: 949
    one feral kat,[p]We do these thick ones frequently. Cook em like a steak of equivalent thickness using a 3/3/4 dwell as a guideline or smoke them to 150-160* internal after applying your favorite rub. I ran a batch of these on the weekend with Cat's baby back rub/paste from the recipe section. Hard to beat.[p]K~G

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  • BD
    BD Posts: 87
    KennyG,
    Agreed. I like Southwest Spicey Char Crust on mine. They've turned out to be a family favorite in the Davidson house.
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    bd,
    Same Same. I go for the Hickory Molasses Char Crust. Quick, Simple and to the point.
    R&J

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  • Grillin' Bill
    Grillin' Bill Posts: 84
    one feral kat,
    Go to submitted recipe section. Look for Grilled Thick Pork Chops by Spice Cooks. Can't be beat. If you do them make sure you wash/rinse them well after brinning. Have done 3 times. Great recipe.[p]Grillin Bill
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