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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

PCO3PCO3 Posts: 50
edited 11:59AM in EggHead Forum
My wife insisted on making pork chops this weekend on the Egg. Can anyone forward me some ideas on cooking instructions and ideas on their favorite Eggperience with chops on the Egg? As always, thanks in advance


  • JethroJethro Posts: 495
    PCO3,[p]Get nice thick, about 1.5" bone in chops. Apply your favorite rub. Cook direct for about 4 minutes each side, then let dwell for 10 minutes.[p]That is how I do mine and I am very happy with the results.[p]Keep em Smokin,

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Make sure the temp at least 500 or more. This is a favorite of mine. Try Hickory Molassess Char Crust.[p]RhumAndJerk

  • BluesnBBQBluesnBBQ Posts: 615
    I marinade them for a few hours, or overnight. Use your favorite store bought marinade, or make your own. Cook them like a steak (sear over high temp for a couple of minutes oer side, then let them dwell. I let pork chops dwell a lot longer than steaks because I like them cooked all the way through - rare pork doesn't sound very good to me).[p]I like to buy a pork loin roast and cut my own chops. It's much cheaper that way, and you can cut them as thick as you want to.
  • JethroJethro Posts: 495
    RhumAndJerk,[p]Yeah, I must say that most of the time I am closer to 700 than 500. With the bottom vent open and the cap off, 500 is just a passing number. At least until you start to run out of lump.[p]Jethro
  • bigmikejbigmikej Posts: 216
    Marinate overnight in Stubb's pork marinade. Dry off and apply a heavy coating of dizzy dust reg. grind. Cook as described below. Delicious!

  • PCO3PCO3 Posts: 50
    Thanks for the tips. Sounds great!

  • PCO3PCO3 Posts: 50
    This sounds awesome also! Thanks.

  • TRexTRex Posts: 2,708
    PCO3,[p]I do them like I do steaks - salt, pepper, then sear, rest, then cook until 145 interal.[p]TRex
  • TRex,[p]Is the current consensus that pork is OK at 145F instead of previous guideline of 160F?
  • TRexTRex Posts: 2,708
    paul,[p]Yes, from trusted butchers. I cook all my pork now to 145 internal (except pulled pork obviously).

  • TRex,[p]Isn't the risk in eating undrcooked pork from trichonosis? Would a butcher even be able to detect this parasite in pork?[p]I read some reports that the incidence of trichonosis is very small (about 38 cases per year with most cases being attributed to wild game), so there may be very little risk in pork today. Unfortunately, our goverment is much more willing to warn us of possible dangers than inform us the liklihood of encountering such dangers is miniscule.[p]Does anyone know what the liklihood is of commercial pork being infected with trichonosis?
  • TRexTRex Posts: 2,708
    paulH,[p]This discussion skimmed the forum a few months ago - I think somebody had that statistic - it was extremely low - like tenths of a percent I believe.[p]TRex
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