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thick port chop ideas

Does anyone have any clue how to do thick pork chops? I have not the slightest clue how to do them and they were purchased for me to cook them.[p]Thanks[p]ab ovo


  • Chef WilChef Wil Posts: 702
    ab obo,
    sounds like you could do a T-Rex method of cooking them.
    High heat to carmelize them, then reduce heat to finish the cook. For a different twist, when they are almost done, glaze them with a reduction of port wine and fig preserves or apricot preserves.

  • ab obo,
    Try doing 2 minutes a side at 700 degrees, and then completly shut your egg down and cook for another 2 to 4 minutes depending on your taste and how thick it is. I like mine cooked to medium, so it usually takes about 3 minutes. As far as seasoning, with pork chops I usually just use Salt & lots of fresh cracked pepper

  • Chef Wil,[p]Now you have me licking my chops! [p]Get it? [p]Damn, I'm almost funny
  • stikestike Posts: 15,597
    ab obo,
    perfect for hot tubbing. into a ziploc bag, no air, and submerge in a bowl of hot tap water (hot as you can) for 20-30 minutes.[p]sear over a moderate-high fire, say 650-700 for 3 minutes a side, and you'll be pretty close to 140-145 internal.

    ed egli avea del cul fatto trombetta -Dante
  • ab ovoab ovo Posts: 67
    that is a great idea. I am going to try that. I will let you know the outcome.[p]ab ovo

  • ab ovoab ovo Posts: 67
    I definitely will do the 700 degrees on each side with the salt and pepper. I think that I will try Stike's hot tub method with that.[p]ab ovo

  • ab ovoab ovo Posts: 67
    Chef Wil,
    I don't know if I have any port but I guess I could use a strong Cabernet as a sub. What do you think?

  • stikestike Posts: 15,597
    ab ovo,
    works good with thick steaks too.[p]i do it with the dry aged beef, because i get perfact sear on the outside, and no "well done" layer at all. nothing but sear and medium-rare/rare

    ed egli avea del cul fatto trombetta -Dante
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