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Simple pork chops

ryanttryantt Posts: 1,246
edited July 2017 in Pork
Well yesterday, my wife and daughter decided they wanted to have pork chops, so they went ahead and seasoned them up before I got home.  They used a mix of coffee chili rub (world market) and honey powder. One thing to note is that this world market brand rub was some of the best tasting stuff I've ever had. We couldn't believe how much flavor it had or how well it penetrated the meat. Another nice factor for this rub is there isn't salt in it so she could control that element as well.  So many of the rubs we buy are to salty for this cuts like a pork chop. Anyways, they used a little ponzu to wet the chops and help the rub stick.  Once they seasoned them up, they let them sit in the  refrigerator for about four hours.  Fired up my daughter's kj jr and got it up to 400, cooked them a little to long, as I got distracted(shocking).   All and all they turned out well, sorry about the pictures with the fork.    

XL BGE, KJ classic, Joe Jr, UDS x2
Massillon Ohio 


  • Looks great! Nice grill marks 
  • bgebrentbgebrent Posts: 16,485
    Looking good brother!
    Sandy Springs & Dawsonville Ga
  • EggNorthEggNorth Posts: 1,125
    Great looking chops and sides.  A healthy meal.  Nice that you found a rub without salt,  like you said, most have a lot of salt in them.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • FoghornFoghorn Posts: 6,475
    I love simple pork chops.  They're simple AND they're pork chops.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • LegumeLegume Posts: 8,209
    Foghorn said:
    I love simple pork chops.  They're simple AND they're pork chops.
    This made me laugh.  Well said.
    Austin, TX
  • could someone tell me exactly how to grill simple pork chops (bone in) on the egg?  do you sear them first and cook them at a low temp for awhile or just go ahead and cook them for a few minutes on each side at a high temp?  If you do sear and turn down the temp, how do you get the temp to go down quickly so I don't overcook them...Thanks
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