Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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

Comments

  • 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
    stike,
    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
    Eggtorgy,
    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
Sign In or Register to comment.
Click here for Forum Use Guidelines.