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dry pork chops

edited November -1 in EggHead Forum
Anybody have any advice on how to not dry out porkchops? I understand that brining will help. Thank You.
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Comments

  • FidelFidel Posts: 10,168
    chet beck,[p]Brining helps, pulling them at 140-145 works better.
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  • stikestike Posts: 15,597
    Fidel,
    i'm with you. dry meat is overcooked meat.

    ed egli avea del cul fatto trombetta -Dante
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  • FidelFidel Posts: 10,168
    Fidel,[p]Another thought for good pork chops - if they are fairly thick - is to hot tub them. Then all you have to do is give them a good sear and enjoy. Still check that internal temp and pull before 145.[p]I also like to glaze mine with a honey mustard sauce.
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  • TRexTRex Posts: 2,708
    thickchopsdone1.JPG
    <p />chet beck,[p]Try this. As the others have said, internal temp is the key.[p]pchops05-2.JPG[p]TRex
    [ul][li]These Chops Aren't Dry[/ul]
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  • plchops3.jpg
    <p />chet beck,
    Try some thicker ones indirect. Bone-in gives the best flavor.
    As others said pull at 140-145.[p]Mike

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  • thirdeyethirdeye Posts: 7,428
    DSC03400a.jpg
    <p />chet beck,[p]Yes, brining will increase moisture and can add some flavor too.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • chet beck,

    Hot and fast. Then some lime.[p]P8220032.jpg

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  • stikestike Posts: 15,597
    Eggecutioner,
    like your honeymoon!
    ba-dum-pum!
    thank you folks, i'll be here all week. try the pork chops, and tip your waitresses!

    ed egli avea del cul fatto trombetta -Dante
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  • chet beck,
    I did 8 pork chops a couple of days ago, my first. I did a direct cook on them at 350°dome temp. About 75% of the time the lid was closed, and the other 25% it was open. So the temp .fluctuated between 250°and the 350° It was strictly a trial for me, but you could almost cut them with a fork. Not quite, but almost, and they were very juicy. I did put just a smidgen bit of Texas Pig Rub on them. Wifey said they was the best she had ever had.

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  • stike,[p]Thats what she said![p]Funny, I don't remember the lime.[p]Maybe Dr. BBQ can use it on one of his books:
    "Honey Moon Pork Chops"...one at a time.... do several batches...LOL

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