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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

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Pork Rib Loin Chops

Grillin & ChillinGrillin & Chillin Posts: 733
edited 9:57PM in EggHead Forum
Friday night dinner on the Mini Grrreeeeeaaaaaat!!!



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BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997

Comments

  • Looks great, and I'm even full
  • tacodawgtacodawg Posts: 335
    I'll second that and I'm on desert now. Those pork chops look great. I have been thinking about trying some. What temp and how did you cook them please. Thanks for sharing.
  • Thanks
    I got the Mini good and Hot above 500* and dropped on for 7 per side, then checked with T-Pen. Keep in mind these chops were 2" thick. I used a German seasoning brought over by relatives last month

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    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • I thought it was supposed to be weiner and schnitzel :whistle:
  • I thought it was supposed to be weiner and schnitzel :whistle:
  • Clay QClay Q Posts: 4,429
    Oh boy, I love a good chop and yours look fantastic! Nice way to start the weekend, grillin on the mini.
    Enjoy!
  • FYI
    For the doubters on the temp, the 2 chops were actually to big for the Mini I found out and the temp plunged when I put them on, almost smothered the grill and settled around 390*..... I like my Mini and load it up with meat more often than the other's and always have at least 2/3 covered.
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • NibbleMeThisNibbleMeThis Posts: 2,263
    A super thick chop like this is one of my favorite cuts of meat, even rivaling steak at times. Yours look absolutely perfectly cooked!

    I like to put a pat of compound butter on mine when they rest, it gives it a last blast/baste of flavor. Plus the butter melts onto the plate too and as you cut up the chop, it mixes all together....

    Here are two of my favorites http://www.nibblemethis.com/2011/06/infinite-possibilities-pork-chops.html
    Knoxville, TN
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