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First pork chops

njlnjl Posts: 768
edited September 2013 in EggHead Forum
I don't know why, I've just never really cooked pork other than ribs, rack of pork (and tenderloins and boneless loins once each).
The other day at the store, I bought a pair of "Thick cut pork rib chops".  They're around 1.5" thick, 1.75lbs for the pair.  I can't tell for sure with them still in the package, but it looks like they have two small different bones in each chop. 

I've read some really different methods for cooking them, ranging from brining for 6 hours to just salt and pepper like a beef steak and throw on a 300F egg for 10-15min per side til 140F IT.  Is the 6 hour brine worth the trouble?  If so, would 10+ hours hurt?  It's hard to start the brining process from work.

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Comments

  • YEMTreyYEMTrey Posts: 1,438
    Same here.  Pork loins, ribs, etc. But still haven't done pork chops on the Egg yet.

    I absolutely love the smoked pork chops at Hofbrau Haus here locally too.  Got to rectify this soon.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • EggcelsiorEggcelsior Posts: 8,704
    Since they are chops, you can brine for 2 hours. Just look up ratios online.
  • Nice looking rib chops. I like to do these with a reverse sear, get a nice edge to edge with IT of about 120-125º. Pull them and then blacken in a CI (I use a side burner on the gasser) or wait few minutes until the egg is up to lava temps, take IT to 135-140º and serve. 
    The low and slow at 225-250º may take 30 minutes or so, enough time to get some smoke and rub magic on the chops. Also, lot harder to overcook them as it happens much slower.

    You can also get a rack "of chops" roast..... really good. Here's one with about 20 minutes left to go....
    IMGP2699.jpg
    4288 x 2848 - 1M
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • billyraybillyray Posts: 1,116
    Brined for 2 hours, seasoned and cooked raised direct until IT of 130. Pull and reverse sear for 90 seconds per side. IT was 140, great taste.
    porkchops.jpg
    632 x 640 - 179K
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • gmacgmac Posts: 450
    2 to 4 hours in brine will make a difference. For the better IMHO
    Mt Elgin Ontario
  • During the holiday season Costco sells the whole rack. We usually buy several and cut them into two rib portions. Have one left.
    Eggin in SW "Keep it Weird" TX
  • Well...You do have some nice fat on  / in those chops, but my thought is always a YES when it comes to brining.
    I perhaps go over board, but brining is the big secret that the professionals use.
    With your chops...Here is what I would do.
     
    First a 6% brine. Basic rule, buy you can always add a flavor:
    1 qt. of water
    1/4 C. of Morton's kosher salt
    2 T. of sugar

    For Chops it only takes 1 to 4 hrs in the brine, but then...
    A soak out for maybe 15 minutes and a rest in the fridge. for 2 to 3 hrs.
  • njlnjl Posts: 768
    Nice looking rib chops. I like to do these with a reverse sear, get a nice edge to edge with IT of about 120-125º. Pull them and then blacken in a CI (I use a side burner on the gasser) or wait few minutes until the egg is up to lava temps, take IT to 135-140º and serve. 
    The low and slow at 225-250º may take 30 minutes or so, enough time to get some smoke and rub magic on the chops. Also, lot harder to overcook them as it happens much slower.

    You can also get a rack "of chops" roast..... really good. Here's one with about 20 minutes left to go....
    That's a rack of pork.  I've cooked several of those in the egg.  These were the first individual chops.  I decided to combine elements of multiple recipes...and as another first for me, used one of my CI pans in the egg.  After about a 5hr brine (kosher salt, brown sugar, ginger, a bit of fresh ground pepper), I cooked them in the cast iron pan directly on the grate at about 350F for a total of about 20min, flipping them every few minutes.  After about 10 minutes, I tossed some split garlic into the pan. 

    I didn't realize til the end that the pan was not evenly heating, so I think I overcooked one of them badly, the other not quite as much.  I guess next time I try this, I should use the plate setter as a diffuser.  They're resting now.  Will update in a bit.
  • njlnjl Posts: 768
    These really were pretty good...definitely worth doing again.  $6 dinner for two.  I crushed some of the cooked garlic and spread it on mine.
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