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

Prof DanProf Dan Posts: 339
edited 3:16PM 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!


  • ColoradoCookColoradoCook Posts: 152
    Prof Dan,[p]I do bone in 1.5" chops all the time. I do 2 minutes a side at lava temp and it takes 10 to 13 minute dwell to get them to 145 to 150. I prefer bone-in chops, the meat next to the bone is to die for but watch for flare ups (additional fat) during the sear. [p]Pork doesn't need to be cooked all the way through anymore. The 145 to 150 range yields a very juicy chop with a slight bit of pink in the middle, if you like medium-rare to medium for your chops. Here's a great site for pork:[p]CC
  • TRexTRex Posts: 2,714
    Prof Dan,[p]I do boneless pork chops almost exactly how I do steaks. Season with plenty of salt and pepper, sear at lava temps for 90 seconds a side, rest for 20 minutes, then back on at 400 degrees for roughly 6 minutes/side for 1.5" thick chops.[p]Juicy and delicious everytime.[p]TRex
  • ColoradoCook,[p]Thanks for the 'heads up' on the pork site. Your link supplied did not work for me so I used:[p][p]Regards,

  • BordelloBordello Posts: 5,926
    That's strange, it worked for me, guess it's my lucky day. LOL[p]Always good too see these links with good information.[p]Cheers,
    New Bob

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