Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Boneless pork loin chops -- sear and dwell -- easy!

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
Lean boneless chops about an inch and a half thick -- smeared 'em with a little cheap yellow mustard and sprinkled on some leftover rib rub. Got the Egg up to 500 for a while to preheat the ceramic. Tossed on a couple of oak chunks.[p]Seared the pork two minutes on a side -- then shut the Egg down and "dwelled" 'em for ten minutes. Tender, juicy, done all the way through.[p]Probably better to brine them first, but that takes too much forethought. This was as fast and easy as steak.[p]Is ten minutes too long to let them dwell? I do steaks by searing them three minutes on a side and then a four minute dwell, but I like steak medium rare, and pork needs to be at a higher internal temp before it's done. Right?[p]Your advice is appreciated!

Comments

Sign In or Register to comment.