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How do you cook bone in pork chops?

cliffturner04
cliffturner04 Posts: 51
in EggHead Forum
Hi everyone! First post, been egging about 4 weeks now. I have two thick bone in chops in brine now, what is the best way to cook them? Indirect then direct sear? Direct all the way? Temp of egg? Thanks!
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Might depend on how thick they are. I'd probably do them direct at 350-400; assuming sous vide is not an option.

    I have a couple of 1 inch thick pork chops in the freezer... I plan to do this sous vide to 140* and then give them a quick sear.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Turk2011
    Turk2011 Posts: 65
    We love a thick pork chop. I always cook them just like a beef steak using the T. rex method.  Sear them hot for a couple minutes per side them pull them and let um rest while the temp drops back down to 350-400ish. Then finish to temp
    Swampeast , MO  XL 2013  MM 2015
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited July 2015
    Thick chops tend to be a bit dry to me, even when brined - the meat is so lean. I like your idea of a reverse sear and as TOTN says above, sous vide is ideal. 
    Do an indirect low cook at 225-250º dome, when internal is around 135º pull and then sear either on the egg or in a CI pan or torch. 

    And Welcome!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    The key is DONT overcook!  Lots of ways to get there as mentioned above. Don't let them go to 160 or they'll be dry for sure. 

    And welcome to to the forum, post your cook. 
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  • fishlessman
    fishlessman Posts: 34,583
    hot tub 2 hours sear for thick. for thin i take the opposite approach, season, freeze solid, sear
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • cliffturner04
    cliffturner04 Posts: 51
    They're about an inch thick each.  I think I'l try the reverse sear and see how it worked out!  
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Should work well.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • AlbertaEgger
    AlbertaEgger Posts: 1,387
    250 indirect to ~125 or so then reverse on the CI at ~550-600. We like a good char on thick chops, finished at 145
    County of Parkland, Alberta, Canada
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