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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

PORK CHOPS......GREAT!!!

Options
MR H
MR H Posts: 109
edited November -1 in EggHead Forum
I grilled my first thick chops. For years I avoided cooking pork chops because they always seemed to be on the dry side. The comments on the BGE forum are so positive so I tried some suggestions. The chops came out tender and very moist. Thanks to all who take time out to answer questions[p]MR H
· Share on FacebookShare on Twitter

Comments

  • Rich G
    Rich G Posts: 103
    Options
    MR H,[p]Ok, I'll bite....how'd ya do 'em?? Can't leave us hanging like that! I love pork chops, but haven't quite mastered them on the grill. So, I would love to hear how you prepared and cooked them.[p]Brine? Seasoning? Cooking temp? Time? Other?[p]This inquiring mind would like to know.[p]TIA,
    Rich G.
    · Share on FacebookShare on Twitter
  • MR H
    MR H Posts: 109
    Options
    Rich G,
    I brined the chops with ;[p]3 qts water
    1/3 cup kosher salt
    1/3 cup brown sugar
    2 tbls spoon soy sauce
    1/2 cup apple juice
    2 tbls spoon garlic
    Brined in refrig 25 hours
    Heated BGE to 725 plus and seared 1 min. each side and then took chops off and cooled kettle down to 375* . Probed chop
    with Remote Check and grilled to 145* Great eating

    · Share on FacebookShare on Twitter

Categories