Pork Chop Suggestions

Philicious · December 2012

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.

Doc_Eggerton · December 2012

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.

Tjcoley · December 2012

Don't overcook them. Pull them at 145 degrees IT.

billyray · December 2012

Here's some with my espresso rub.

nolaegghead · December 2012

pretty grill marks

Skiddymarker · December 2012

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.

nolaegghead · December 2012

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.

Village Idiot · December 2012

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

Jscott · December 2012

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!

Skiddymarker · December 2012

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.

erniemcclain · December 2012

Skiddymarker said:

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?

erniemcclain · December 2012

Village Idiot said:

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.

Springram · December 2012

Dizzy Pig Raging River is super on pork chops. Just sprinkle on and grill away.

Dan4BBQ · December 2012

Doc_Eggerton said:

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.

Dan4BBQ · December 2012

about how long at 400?

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