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Just a simple pork chop fellow Newbies

Kelly KeefeKelly Keefe Posts: 471
edited 6:28PM in EggHead Forum
My wife has left to do a job related task and left me with a 1" thick pork chop for dinner tonite. I decided to do it simply, with just a little salt, pepper and garlic powder on the Egg. At 5:15 I put it on at 350° over the plate setter and drip pan. At 5:45 I turned it and realized that it wasn't going to get done by dinner time at 6:30. Opened the vent wide and took off the daisy top and just let it go. At 6:15 I turned once again and let it go to 6:30. The plate setter prevented it from getting out of hand and never got over 600°. Outstanding chop! Very moist and well done. A little Lea & Perrins to finish and a well satifying meal. Plus a little left over for breakfast![p]Kelly Keefe
Jefferson City, MO


  • Kelly Keefe,
    Yo Kel: I'm not sure I understand. Why would you have wanted to cook a chop indirect instead of getting that direct flame action, in the first place? Don't get me wrong, I am as you are I'm sure, a results-oriented kind of guy, and congrats on a great cook! Anyway, those pork choppers are kind of touchy, not quite like their beef counterparts, and may need a different approach. Thanks for your post and.......happy Egging!! Big Murth

  • Kelly Keefe,
    I cook mine at 350-375 direct. They usually take about 20 - 25 mins. I like them with a little BGE seasoning on em. Very juicy and tender.
    B D

  • Big Murth,[p]I did it indirect for 2 reasons:
    1. The plate setter was already there from the night before and I was just plain lazy.
    2. I didn't really know how high/how long to cook the chop and didn't want to burn it.[p]So, there was really no good reason, but it turned out great. I was suprised that the chop came out with a bit of a crust on it since there was no seasoning other than salt, pepper and garlic powder.[p]Kelly
    Jefferson City, MO

  • ShelbyShelby Posts: 803
    Kelly Keefe,
    I tend to agree and do nice thick chops direct. But end result is still what counts!
    Next time, you might try a little White Wine Lee & Perins. Works well with pork!

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