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Monster Pork Chops!

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porta
porta Posts: 88
in Pork
Pork Chops were on sale at Publix, So i called and told them to cut me some thick one's. Ended up w/ 3 so I had left overs for today. Brushed w/ melted butter and seasoned w/ DP Red Eye Express. Put them on for a sear at 600 degrees for 2 minutes per side, let the Egg come down to 350 and took another 4-5 min. a side to reach 135ish I.T. (verified via thermapen) and of course they were delicious! Well, here's some pics :)

Pre-seasoning

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After 2 minute sear per side

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Done! 135ish I.T. let rest for 5-10 minutes

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68% of statistics are made up on the spot.
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Comments

  • henapple
    henapple Posts: 16,025
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    Wow...pretty.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Nice! Any cut shots?
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  • Chubbs
    Chubbs Posts: 6,929
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    Look great. Ome of my favorite restaurants in town serves a thick cut on in chop grilled with a bbq sauce and then topped with a jalapeño pimento cheese. Delicious
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • bucky925
    bucky925 Posts: 2,029
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    Good night Ilean, that would turn over Fred Flintstones car.  :))

    Be careful when following the masses. Sometimes the M is silent.

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  • cazzy
    cazzy Posts: 9,136
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    Great looking chop and cook!
    Just a hack that makes some $hitty BBQ....
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  • porta
    porta Posts: 88
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    @eggcelsior - No :( it's easy to take pictures before/during/directly after a cook. I find it very difficult to put the knife down and take a picture.... From now on I here by pledge to take a picture before stuffing my face! Starting tonight w/ my spatchcock!
    68% of statistics are made up on the spot.
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  • cazzy
    cazzy Posts: 9,136
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    porta said:
    @eggcelsior - No :( it's easy to take pictures before/during/directly after a cook. I find it very difficult to put the knife down and take a picture.... From now on I here by pledge to take a picture before stuffing my face! Starting tonight w/ my spatchcock!
    I find posting a pic of what's behind the curtains helps us visualize how awesome it tasted.  In addition, it shows us the detail that went into the cook.  I want the one on the right in your second to last pic.  Looks like perfection!
    Just a hack that makes some $hitty BBQ....
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Excellent.  Try marinating them in Dichichos Garlic, that is my favorite way to do chops.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Griffin
    Griffin Posts: 8,200
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    =D> Them's some purty chops. You done good. Nice choice going thicker.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • minniemoh
    minniemoh Posts: 2,145
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    Those look fantastic! I will be doing some of those this week as my Dad will be in town and its his favorite meal. I've done them before but I did reverse sear after some hickory smoke with a honey mustard glaze. Might have to try your method this time. Great job!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Mickey
    Mickey Posts: 19,674
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    Wow. Nice chops
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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