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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.
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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.
    2 Veggies First, then Chops.jpg
    2816 x 2112 - 2M
    4 On the Plate.jpg
    2816 x 2112 - 2M
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • TjcoleyTjcoley Posts: 3,351
    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
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  • billyraybillyray Posts: 1,116
    Here's some with my espresso rub.
    porkchops.jpg
    423 x 513 - 98K
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • nolaeggheadnolaegghead Posts: 12,415
    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 

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  • 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. 
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  • nolaeggheadnolaegghead Posts: 12,415
    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 

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

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • 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!

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  • 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. 
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  • 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)

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  • 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)

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  • Dizzy Pig Raging River is super on pork chops. Just sprinkle on and grill away.
    LBGE and Mini
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  • Dan4BBQDan4BBQ Posts: 258
    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.

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  • Dan4BBQDan4BBQ Posts: 258
    about how long at 400?
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