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My best pork chop so far.

HungryManHungryMan Posts: 3,470
edited 8:22AM in EggHead Forum
2in thick pork chop from my meat connection. I seasoned it with a big, inexpensive container of seasoning I bought while eating at Red Robin. I seared it on both sides and finished to an internal of 155. It was the best one I have ever cooked. Normally I have to go to Carrabba's for pork chops.


  • I'd eat that!
  • HungryManHungryMan Posts: 3,470
    Or in the waiting.
  • GunnarGunnar Posts: 2,305
    My first thought was 155 might be a little high, but that looks moist and some pink left. Very nice...
    LBGE      Katy (Houston) TX
  • Carolina QCarolina Q Posts: 11,191
    That looks great!! Did you apply the seasoning before or after the sear? I usually do it before, but rumor has it you're not supposed to. :)

    LOVE thick chops!!

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • SmokeySmokey Posts: 2,468

  • eenie meenieeenie meenie Posts: 4,392
    Perfect! Just perfect! :)

    See you at the Sunshine Fest.
  • HungryManHungryMan Posts: 3,470
    I always overcook it. This was close.
  • HungryManHungryMan Posts: 3,470
    This was special pork
  • HungryManHungryMan Posts: 3,470
    Can't wait. It will be here before you know it.
  • Pork is my #1 hands-down favorite meat. Two inched of heaven with a charred crust...I could eat it off the Mac screen!

    Judy in San Diego
    Judy in San Diego
  • RascalRascal Posts: 3,520
    You done gooooood!! 8 - ),,,
  • Wow! That just screams for a hot baked sweet potato with butter and some really good cornbread, and a big glass of sweetened iced tea.

    I may have to do one soon.

    Spring "Eat More Pork" Chicken
    Spring Texas USA
  • 2Fategghead2Fategghead Posts: 9,623
    Ah that is a great looking pork chop. :P I love eating food cooked off my egg. Nothing better than searing your meat just right with seasonings you like. Lets eat! :P
  • MickeyMickey Posts: 18,185
    Boy I wish Texas was closer to Fla :laugh:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • It looks good. If I would have known, I would have invited myself over.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • RascalRascal Posts: 3,520
    FWIW, I've read that pork is safe to eat above 140F. I love it in the "pink" range and cook to 145-150, just to be sure..
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • HungryManHungryMan Posts: 3,470
    You can order anything from this guy and he will pack it. I will pick it up and ship it.
  • HungryManHungryMan Posts: 3,470
    I'm back on the meat and low carb for a while. Otherwise it would be right next to it.
  • HungryManHungryMan Posts: 3,470
    Come next week
  • HungryManHungryMan Posts: 3,470
    How do you think I felt. I almost ate it while standing. I think sliced it up, and saved the bone for the end.
  • That looks great.......Costco has whole racks of pork during the holidays and at a great price,if they still have some, I am going to get a couple and cut my own thick chops....thanks for the posting
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