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pork chops , thick

KcLeafKcLeaf Posts: 62
edited 2:05PM in EggHead Forum
Wanted to do a thick pork chop. Haven't seen a recent search result on the various methods.
do you sear, same as steak, temps or a little lower, reverse sear. We have a meat store that sells 1.5 inch chop, wrapped in bacon, around the side. Resturant in cincinnati, does an excellent job of it.


  • EggtuckyEggtucky Posts: 2,746
    Here ya go Kc Chops n Veggies
    think you'll like these, if you need CWMs recipe, lemme know..aww heck..I'll jus post it here...
    Crispy Grilled Pork Chops
    4x 1” thick bone in pork chops (thicker is ok)

    Marinade in Buttermilk overnight
    1/3 cup flour
    1/3 corn meal
    3 tbsp Swamp Venom
    1 tbsp John Henry Hot Pecan
    1 tbsp John Henry Jalapeno Rub
    tsp kosher salt

    1/3 cup favorite BBQ sauce
    3 tbsp honey
    1 tbsp black coffee
    2 tbsp smooth peanut butter
    1 tbsp maple syrup
    1 tbsp Louisiana hot sauce
    1 Shot Bourbon

    stir ingredients together and refrigerate until ready to use

    Dip each chop in breading and flip…knock off excess, only a thin layer is required. Refrigerate minimum 1 hr to let breading setup.

    Setup Egg for indirect at 275 (platesetter legs up, standard grid)
    Place well oiled grid on Egg
    Cook chops to 160 internal 1- 1 1/12 hrs turning only once. Let cook a minimum of 45 mins. Before first turn. Turn carefully so as not to dislodge breading.
    At approx. 160 internal change setup to direct cook and begin to baste with sauce

    Baste every 10-15 mins. Turning carefully until baste is browned and breading is crispy. (approx 20-30 mins).
    Remove and let rest for 5-10 mins before serving.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Been trying to find an old post of mine but with thick chops stuffed with stuffing of choice indirect at 275-300 with smoke wood for an internal temp of 140-145 is hard to beat. ;)
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