Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pork Chops bone in

EggspertEggspert Posts: 142
edited 2:02PM in EggHead Forum
I am cooking pork chops tonight. does anyone have suggestions on temp and time?


  • FidelFidel Posts: 10,168
    I like to cook mine direct at 400-425 with a little EVOO and rub until they are 145 internal.

    There are a ton of different finishing sauces you can use...look in the recipe section here for a lot of different ideas.
  • porcheggporchegg Posts: 47
    I cook mine at 400 with a little Butt rub or Dizzy Dust on them. Cook until 145. Mouth watering!
  • Jersey DougJersey Doug Posts: 460
    I've done them as described above, and indirect for about 45 minutes at 375º. The latter were done with buttermilk and seasoned flour in a small greased pyrex pan. (I do them the same way for 30 minutes at 350º and 10 minutes at 400º in the indoor oven.)
  • JeffersonianJeffersonian Posts: 4,244
    I did these last night at a cooler temperature, but a couple of them were fairly dry. Go with the recommendation of Fidel and Porchegg:

  • FlaPoolmanFlaPoolman Posts: 11,670
    Did these at 375 indirect to 150 internal.


    This is a great finishing sauce that I just found at Sam's and it's under $5. Used it with these monster country ribs.

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Fire them up like they were steaks at 700 plus.
    Cook them for three minutes per side and then let them dwell for about six to eight minutes depending upon thickness. You can check the internal temp if you want, but do not use a polder.
    I would normally use Hickory Molasses Char Crust to coat the chops, but any Dizzy Pig or Cajun season will work well. You can even just use salt and pepper and not go wrong.

    When I serve the chops, I eat it with a hot pepper jelly on the side. A product like Dat'il Berry Jam or a Chili Jam (they sell it at our Whole Foods) works well.

    This is a favorite meal of mine and I plan on cooking it soon.

    Hope this Helps,
Sign In or Register to comment.