Thick pork chop advise needed

Comments

• billyray Posts: 1,171

  November 2012 edited November 2012

  1-1/2" bone in pork chops seared @600- 90 seconds rotate 90 seconds, flip and do the same. Pull and bring temp. down to 400. put back raised direct for another 10-15 minutes to IT of 140. These were brined with Oakridge Brine and some herbs for 3 hours, then rinsed and back in frig. for 2 hours. Rubbed with worcestershire and Oakridge Secret Weapon. Really a good meal. The corn casserole is Paula Deans.

  Ingredients

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar

  Directions

  Preheat oven to 350 degrees F.

  In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm

  

  Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

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• billyray Posts: 1,171

  November 2012

  Forgot the pic.

  porkchop.jpg 178.9K

  Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

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• Skiddymarker Posts: 8,299

  November 2012

  The other option to a high temp sear, which works very well, is a reverse sear. We prefer it. cook the chops at 225 or so until internal is in the 130 area. Indirect, I put my CI grid under the setter, lots of smoke, you really don't need a drip pan. Once the internal is hit, pull the setter and open her up for a quick (<1 min) per side sear on the CI grid. Finish with a sauce if you want after the sear. 

  
  

  The advantage of this is the chop will take on smoke, if you like that, and the rub gets a chance to flavor the meat. 

  
  

  Good luck

  Delta B.C. - Move over coffee, this is job for alcohol!

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• tulocay Posts: 1,737

  November 2012

  Thanks for the advice. Will try and post some pics.

  LBGE, Marietta, GA

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• GreenhawK Posts: 398

  November 2012

  I am a better fan of the reverse sear too.  It seams to get more flavor, and the egg is easier to heat up than to cool down.  I cook steaks to about 110 and then take them off to let the egg heat up.  Then I sear for 2 min/ side.  You may want to let pork get a little warmer to let them get more done.

  Large BGE Decatur, AL

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• burr_baby33 Posts: 503

  November 2012

  Also, don't forget hot tub. Works well with thick chops. After 30-45 minute hot tub just sear to temp.

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• Austin Egghead Posts: 3,898

  November 2012

  I like to cook chops at direct at 350ish.  Reverse sear if you want.  Also I salt the meat with course kosher salt and spices/rubs while the egg is coming to temp.  I remove all salt and spices and pat dry before going on the egg.  Flip one and pepper the flipped side.  Cook to IT 140ish pull and rest in HDAF.  Note if you are going to reverse sear crank up the egg when IT of the chop is about 115 to120.

  Here is a 2 bone one that we did friday night that I pulled at 115IT because this was destined to be re-warmed and eaten the next day.

  
  

  

  
  

  Large, small and mini now Egging in Rowlett Tx
  

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• tulocay Posts: 1,737

  November 2012

  Thanks Austin!

  LBGE, Marietta, GA

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• NibbleMeThis Posts: 2,293

  November 2012

  I've done all three recommended ways (sear/roast, reverse sear, and hot tub) and they all work well with thick pork chops.   You won't go wrong with any of those.
  
  

  Knoxville, TN
  Nibble Me This

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