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pork chops

pokeypokey Posts: 59
edited 8:56PM in EggHead Forum
have some chops about 1/2" thick, anyone have some suggestions?


  • Richard FlRichard Fl Posts: 8,248
    Put on your favorite rub and cook direct minute and half or so per side 375-425. Does it for me.
  • FSM-MeatballFSM-Meatball Posts: 215
    I just used shake and bake, indirect about 400 until done. Add some apple wood for smoke flavor. They came out better than anytime I have done it in the oven.
  • JDubOKJDubOK Posts: 6
    I tried adding a little apple wood smoke to my grilled pork chops. I picked up these wood pellets last week and used them on some smoked chickens. They worked really well. You just make a little pouch out of aluminum foil and throw in a hand full. You then seal it up and poke a hole in it for the smoke to vent.

    The foil package with the wood pellets in it resting directly over the coals. I put on some olive oil and rubbed in some garlic salt and lemon pepper (that's sort of my default for grilling pork chops or chicken breast).

    300 degrees for 25-30 minutes, turned once. The smoke was going the entire time. I'm also testing out my new replacement gaskets for the first time. That's why their so white. They're the Nomex gasket with the high temp self adhesive backing from High-Que.

    They look great, but I think I used too much of the pellets. The smoke was a little over-powering. If I cut the smoke back some I think I'll have a winner.
  • RauchbierRauchbier Posts: 24
    Those chops look delicious! What did you do to the meat?
  • JDubOKJDubOK Posts: 6
    I pulled them out of the supermarket shrinkwrap, coated them with olive oil, applied a generous dusting of garlic salt and lemon pepper seasoning and through them on the grill. I cooked them at 300 degrees for about 25-30min. I had some apple wood pellets smoking underneath them. Actually had too much smoke. The taste was a little overwelming but they sure looked good. I'll back off on the amount of smoke next time.
  • HossHoss Posts: 14,600
    Hot and Quick.DO NOT let the IT get over 140 before pulling.You can sear then roast but not on thin chops like that.Cook em like a steak.
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