Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Chop Suggestions

I have 4 boneless chops about one inch thick and am looking for a simple way to cook these on the Egg.  I have never done chops on the Egg.  Thanks.
Born and raised in NOLA. Now live in East TN.

Comments

  • Raised grid, direct, 400.  I like Traeger Sweet Rub on them, but you're unlikely to pick that up in  time.  Allegro Hot & Spicy can be found in stores, and it is a great marinade.  If you want to go minimal, EVOO, salt, pepper, and garlic powder.

    We're having loin chops tomorrow.  I buy cheaper than all get out big pork loins, and cut them into chops.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • TjcoleyTjcoley Posts: 3,502
    Don't overcook them. Pull them at 145 degrees IT.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • billyraybillyray Posts: 1,140
    Here's some with my espresso rub.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • nolaeggheadnolaegghead Posts: 19,823
    pretty grill marks
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I know I'm starting to sound like I'm on commission for the "reverse sear" - but it works great for pork chops. Slow cook to 120 internal pull and sear to 145 internal. Nice flavor as the smoke gets a chance to hit the chop. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 19,823
    Well, it just makes so much sense.  I'm sous vide-ing everything since I got that unit, been doing a lot of reverse searing lately. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Cook as suggested above, then a few minutes before pulling them off, put pepper jelly on top for a glaze.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • JscottJscott Posts: 174

    These have become a standard for us! I take them and cut a slit on the opposite side of the fat band. Inside I place a dill sliced pickle wrapped in a nice slice of white cheese - pepperjack works great.

    stuff this inside and coat with a nice rub of your choice. My wife loves them!

  • Jscott said:

    These have become a standard for us! I take them and cut a slit on the opposite side of the fat band. Inside I place a dill sliced pickle wrapped in a nice slice of white cheese - pepperjack works great.

    stuff this inside and coat with a nice rub of your choice. My wife loves them!

    "Juicy Lucy" pork chops - great idea, must give that a try. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Jscott said:

    These have become a standard for us! I take them and cut a slit on the opposite side of the fat band. Inside I place a dill sliced pickle wrapped in a nice slice of white cheese - pepperjack works great.

    stuff this inside and coat with a nice rub of your choice. My wife loves them!

    "Juicy Lucy" pork chops - great idea, must give that a try. 
    How do you keep them closed?

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • Cook as suggested above, then a few minutes before pulling them off, put pepper jelly on top for a glaze.

    Never would have thought of pepper jelly.  Thanks for the idea.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • Dizzy Pig Raging River is super on pork chops. Just sprinkle on and grill away.
    LBGE and Mini
  • Dan4BBQDan4BBQ Posts: 270
    Raised grid, direct, 400.  I like Traeger Sweet Rub on them, but you're unlikely to pick that up in  time.  Allegro Hot & Spicy can be found in stores, and it is a great marinade.  If you want to go minimal, EVOO, salt, pepper, and garlic powder.

    We're having loin chops tomorrow.  I buy cheaper than all get out big pork loins, and cut them into chops.

  • Dan4BBQDan4BBQ Posts: 270
    about how long at 400?
Sign In or Register to comment.
Click here for Forum Use Guidelines.