Pork Chops

Bwill

I am going through my freezer and I have a pack of pork chops.  Personally I have never been a fan of pork chops, although I do like pulled pork so its not pork that is the issue.  I think it is the way it has been prepared in the past.  Anyone have a good recipe for these?

piney

are they thick cut?

theyolksonyou

Just don't over cook! Pull at 150-155 and you'll be pleasantly surprised. 

onedbguru

We sometimes will add a chimichurri sauce (similar to basil pesto, except use parsely and no pine nuts.)  agree with @theyolksonyou!! Don't over cook. 

Mattman3969

How thick?? I would brine with water,salt & sugar for a few hours.  Rub with your favorite rub(I use Tsunami Spin)   Either do a reverse sear or cook direct (depending on thickness) and glaze with a course ground mustard and honey mixture.  Best chops I've ever made.  

You can thank @The Cen-Tex Smoker for the recipe I just quoted.  

piney

I like brining with sugar, salt, water for a couple hours then rinsing with cold water, a little Coffee Rub and reverse sear.

Kempy

Just made some chops tonight. Made a rub using 2 TBL hidden valley ranch mix, 1 tsp paprika and Cheyenne pepper (each), and 1/2 tsp black pepper and salt (each). Grill direct to 150. Turned out great. 

Philly35

Pork chops are the bomb! Especially here in Iowa!

Bwill

They are thick cut.  What temp should I cook at and how long do you think they will take?

bgebrent

Probably 4-5 minutes per side if thick cut and high heat.  As per Jason's advice, cook to it of 155' then rest, then eat well!