Thick Pork Chops for Supper Tonight!

Keefer

We have Thick Pork Chops to cook for supper tonight. What are some of your favorite way of cooking them? I have used the egg all year but this will be the first time for chops. There are eight on them - at least an inch thick - and they look really good.

Thanks!

awm

I done some last night I just seasoned them for about 45 min then cooked direct around 400. I was shooting for internal temp of 140 but checked them just a little late. Even though they were over 140 they were still juicy and tasted great.

Village Idiot

I like to finish them off with a pepper jelly glaze.  About a minute or two before pulling, spread some pepper jelly on top to give it enough time to melt.  It gives a sweet, spicy tinge to the chop.

billyray

Here's another product we like on pork. It's a pepper-cot sauce.

http://www.primosgourmetfood.com/store/pc/pepper-cot-14-0-oz-9p129.htm

Keefer

Thanks guys. I'm sure the pepper topping would be great but the in-laws are coming and that might be a little much for them. I am brining them now. i am thinking about maybe a sprinkle of BGE Savory Pecan (which everybody here seems to like) and cook them at around 350 indirect to about 135 or so and sear them to finish. Maybe a pat of butter at that point. I will try to post some pictures.

Thanks all!

BuckeyeBob

Last time I did chops, they were the best I have ever done. I did this brine

2 cups apple cider
1 cup water
1/4 cup kosher salt
1/4 cup honey
1/8 teaspoon ground cinnamon
2 cups ice

Brines for about 4 hours. Took out of brine and used Dizzy swamp venom rub. I heated the large to about 450, seared both sides of the thick chops and then raised the grid to finish. They were awesome.

Keefer

Wow. That brine recipe really does sound good. Too late this time but I will definitely try it next time.

Here they are brined and a little rub sprinkled on them.

Mickey

Best thick pork chops (rib chops) Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!

Keefer

Looks good Mickey! Here's mine 30 minutes in: And after the rest: And plated with Smashed taters, creamed corn, cooked apples and broccoli pinwheels. (All veggies from our garden!)

jls9595

I want that.

Wolfpack

Tell me about the broccoli pinwheels- looks like that may have a chance at getting veggies down my kids throats... Nice cook- looks great

Little Steven

Probably too late but you can get great results hot tubbing thick chops

Keefer

Broccoli Pinwheels Very easy and wonderful! 1 Box of Frozen Broccoli Spears chopped (with large stalks removed), 1/2 cup of shredded cheddar cheese, 2 TBSP of finely chopped onion, 1 egg beaten, Mix all ingredients and spread over canned crescent roll dough. Roll up jelly roll style and slice into 3/4" to 1" slices. Place on a greased pan and bake at 375 until golden brown - usually 20 minutes or so.

caliking

Nice! The chops look beautiful. And those pinwheels look like they need to be added to my list of sides. 

Botch

I must live in all the wrong places.  I don't think I've ever seen 1" pork chops.  Ever!  They're all thin.

 

Since getting my Egg I always brine them, which helps a lot, and I often baste them with balsamic vinegar (the cheep, fake stuff) and flip the chop every minute until done, very good!  

Keefer

We got those chops at Fresh Market. By watching the paper and internet for coupons and specials - we usually manage to get them without blowing the budget completely. Most grocery store meat departments will cut them thicker for you if you ask.