One More Pork Chop Question

Doug

Has anyone prepared pork chops covering them with mustard and then searing as we do steaks? Just wondering how they would come out.

Essex County

Doug,
I've done a mustard coating on a pork roast but not chops. Pork chops should work for a trex sear if they're thick enough, I'd say at least 2 inches. If they are much thinner than that, It's a fine line between juicy and overdone. Another technique is to cook them slowly, maybe 250 for 30 min. Then take them off, jack up the fire and sear them for a minute per side to get a crust. Timing depends on thickness.
Paul

YB

Doug,
Here is some I cooked on the mini egg and they turned out great.
Larry
[ul][li]Mustard Covered Pork Chops[/ul]

YB

Doug,
Here they are cooking.
Larry
[ul][li]Mustard Covered Pork Chops on The Mini Egg[/ul]

Doug

YB, how long and at what temp did you do these? They look wonderful!! The ones I have for tonight are 1 1/2 inches thick.
Doug

YB

Doug,
I cooked them at 400° until they reach at internal temp of 140°.I take them off and wrap in foil for 10 minutes and serve.[p]Larry