Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

need help with pork chops

pokeypokey Posts: 59
edited August 2011 in EggHead Forum
anyone have a preferred method for cooking thick center cut loin chops. I have tried lots of swine, but never thick chops. Any suggestions would be appreciated


  • I have done them indirect, 400 and even put shake and bake on them. Turned out nice and juicy, better than any I've had out of the oven.
  • pokeypokey Posts: 59
    I was thinking of putting some apple chunks in and adding a little smoke. 400 is a start, about how long did you leave yours on for?
  • PhilsGrillPhilsGrill Posts: 2,256
    Raised direct until the internal temperature is 130. Perfect.
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