Iowa pork chops

dutchman · December 2009

Any go
od recipes for grilling thick Iowa pork chops? Recently got BGE and looking for a good recipe for grilling chops

BajaTom · December 2009

I like to put my favorite rub on them and cook direct at 375/400 to an internal temp of 150. Here are a few of my chop cooks. good luck to ya.

Tom

Here is a pork roast the could have been chops.

Mickey · December 2009

that is just not right posting pic's like that this early in the day...... :pinch:

JB · December 2009

I've had good luck using the T-Rex method on thick chops. Sear at 650 or so for 90 secs per side, rest 20 mins while bringing the Egg down to 400, then roast until 140 internal, pull and cover for 10 mins. I use a baste of balsamic, evoo, dijon, rosemary and tarragon.

Chef Boyaree · December 2009

I cooked some very thick center cut pork chops on the egg 2 weeks ago and they were fantastic. I marinated them in a sesame giner terriyaki marinade from Stonewall Kitchen. Grilled them at about 400 to an internal temp of 150. I flipped them 3 times. Everyone thought they were out of this world.

Slotmercenary · December 2009

Greetings,
i do the same with the rub d'jour and cook Hot and direct. i pull mine a little sooner at around 138.

Gator Bait · December 2009

Hi Dutchman,

Here's my most recent post on Loin Pork Chops. I don't know if they came from Iowa, probably did. I do know they were very good. :cheer:

Gator

Buckethead · December 2009

I was wondering what is an Iowa pork chop? That's a new one to me.
DMO

Raxus · December 2009

It's a good, thick pork chop. Normally 2 inches or so thick. Prolly just an Iowa thing, so sorry if ya never had one

Clam · December 2009

Does it help to sear pork chops like steaks?

Buckethead · December 2009

Heard double cut or thick cut, new to me. (and I have been around for a long time)
DMo

Iowa pork chops

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