Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Some Pork Chops for Dinner Last Night

FrankCFrankC Posts: 414
edited 5:13PM in EggHead Forum
I haven't had a chance to post much lately; work's been interfering with the simple pleasures in life. I finally had some time to myself yesterday, and my wife said that she bought some nice thick pork chops. That was all I needed to hear! I wanted to do something a bit different, so I did. I know it's not that original, but for us, it was differrent.....breaded pork chops!

The chops....

The whole set up. First dredged in flour seasoned with garlic powder, dipped in an egg wash, and coated with panko.

Ready for the grill. Indirect setup, 300 degrees dome, no smoke except from the lump.

Off the grill at 145 internal, open up the vents to grill some asparagus, a family favorite. Misted with some evoo and drizzled with balsamic.

Ready for the table. I ddrizzled a little balsamic on the chops, too.


This was a very tasty meal, kid friendly, and a must do again in the future. Hope you like it!

fc :D


  • BuBaQlishusBuBaQlishus Posts: 132
    Nice work....its now on my to try list, thanks :woohoo:
  • GunnarGunnar Posts: 2,305
    I usually stick with the pork tenderloins, but the last shot of that chop looks very tempting. I may have to keep an eye out for some nice thick chops.
    LBGE      Katy (Houston) TX
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Very nice, I can't cook a decent Pork chop on any grill, even the egg, we had some great ones last night, tender and moist, completely different from any that I can cook, that he First Mate cooked on the stove top.

    I have given up on grilled chops :angry:
  • Misippi EggerMisippi Egger Posts: 5,095
    Cpt'n Cook,

    First you gotta get them thick, then use an internal temp probe and pull at 137-140*. Any more done and you get closer to shoe leather.
  • FrankCFrankC Posts: 414
    Cpt'n Cook,

    These weren't grilled...more like roasted indirect. Like Misippi Egger said, cook to temp. For boneless, I pull at 140; these were bone in, so I pulled at 145. My wife gets a little scared as she approaches the meat near the bone :blush: , it tends to be a bit more rare.

Sign In or Register to comment.
Click here for Forum Use Guidelines.