Anyone have a good Pork chop recipe

dmack

Anyone willing to share a good pork chop recipe today, ?

JohnInCarolina

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had#latest

Botch

I gotta try @CenTex's recipe John posted above, but here's one I've done several times:
Brine the chops a few hours, salt and a little sugar.
Rinse/Dry, then brush both sides with balsamic vinegar (the cheep stuff) and onto a medium fire.
60 seconds later, brush the top with more balsamic, and flip.
Repeat every 60 seconds until internal temp hits 130; rest and plate.  
The vinegar carmelizes a bit, it tastes pretty good on pork I think.  

WeberWho

Cuban stuffed porkchops

http://eggheadforum.com/discussion/1169433/butterflied-cuban-stuffed-pork-chops-oh-my/p1

SpartanPride

I don't have any pics handy, but I like to get some thick chops, slice pockets, and stuff with provolone, ham, pepperoni, and basil.  You could do raised direct with some fruit chips, or even indirect.  It's a pretty regular rotation for us.

Phatchris

Agrodolce

http://eggheadforum.com/discussion/1184732/pork-chops-agrodolce-broccoli-rabe-white-beans-and-my-friend-heady#latest

dmack

Thanks everyone for the input I will post later the results.

DieselkW

Layer in a cast iron baking dish:
Pork chops
Sauerkraut (wet) with caraway seeds
Mashed taters. Cover all the way to the edges with the taters to seal in the juices.

350f indirect until taters start to brown. (about an hour, I thermapen the chops and remove at 140f. The chops cook in sauerkraut juice, the acid makes them fork tender.

GalanteNate_OneEa

These were awesome when i made them.  Good Luck!

http://biggreenegg.com/recipes/maple-brined-pork-chops/

dmack

GalanteNate_OneEa said:

These were awesome when i made them.  Good Luck!

http://biggreenegg.com/recipes/maple-brined-pork-chops/

That is what I am doing tonight. Just about done  what do think  ? 

dmack

I smoked these for about 1.5 hours in 250-300. Direct. They look great. 

GalanteNate_OneEa

They look amazing! I'll be over in ten, save me that bad boy on the left (only because I assume you have dibs on the beast in the lower right lol)

dmack

That where great. 

gmbbs

My go-to version, after trying the best-pork-chop-ever recipe, is a modified version where I glaze with a mixture of stone ground mustard, maple syrup and cayenne. Sweet, hot and delicious. Goes great with a grilled sweet potato!

 And brining pork chops is step one of any pork chop cook.

The Cen-Tex Smoker

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had/p1

GrateEggspectations

All I can say is brine first. I am not generally a fan of pork chops, but decided to do some for a crowd on a whim during a recent holiday. The brine left them so moist and flavourful. 

Hans61

I like Iowa chops/porterhouse style. I go simple.  Brown sugar - wait till it melts. Sprinkle lawrys, flip repeat. Fruit wood chips layered in lump. Dome temp 300-315 no plate setter meat around the edges so more indirect with filet side furthest from the fire - approx 35-40 min cooking time.

Jameson19

I did this a while back. Lightly sautéed some minced garlic and spinach with a dash of olive oil. Let it cool as egg was being lit and stabilized. 400° I think? Sliced pork chop, stuffed with garlic, spinach and goat cheese. Direct grilled them until done. 

In hindsight, the pork chop was cut too big and we overstuffed them, which made for a messy grate and cheese dripping onto the coals. Still very delicious