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Tough Pork Chops

KjunbobKjunbob Posts: 118
I've cooked thick pork chops on my Egg several times, and each time they do come out rather tough.  I want to try it again tomorrow. 

Previously, I have used a reverse sear technique, but haven't brined the chops prior to cooking.  Will it help to brine them in advance?   I am wondering if this is just a function of the chops or something that I might be doing wrong.  Any hints to avoid this and to get tender chops?  
Large Egg.  New Orleans Area


  • jtcBoyntonjtcBoynton Posts: 2,758
    What was the internal temp of the finished pork chop?
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
  • Photo EggPhoto Egg Posts: 10,860
    My guess would be overcooked a little.
    Most people overcook pork IMO.
    Thank you,

    Galveston Texas
  • MickeyMickey Posts: 19,558
    This works for me. Thinking Beli gave it to me years ago but not sure:
    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 450. preferred internal here would be to pull at 135/138 tops...carryover during the rest will bring them to 145* +/-. Keep it simple! Just don't cook 'em to death!!  Rest and foil 5/10 mins till 143/145

    …:::…:…:.;.;.:.:.......   OR

    450/500 Direct  PECAN rub and spicy garlic rub

    Cook pork chops on the grill about 5-7 minutes on each side to an internal temperature of 135°F (57°C)—spot check the temperature 

    • Pull from the grill and allow to rest on a cutting board, tented with foil, for about 5-10 minutes. Spot check the internal temperature after about 5 minutes with a ThermoPop to be sure you’re at, or almost at the target temp of 145°F (63°C). The ThermoPop’s speedy 5-6 second readings will keep your hand from burning when spot checking temps on the grill. (If your pork chops don’t rise all the way to 145°F, you can throw them back on the grill for a minute or two.)

    It’s important to cook pork thoroughly, but so easy to err on the side of overcooking. With these key temps you can be sure to avoid serving tough, dry pork chops. Spot checking for the right pull temperature is the key to juicy pork chops

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • KjunbobKjunbob Posts: 118
    Thanks.. I don't recall the internal temp last time, but I will brine as suggested, cook direct, and pay close attention to pull temp at 135.  I have a thermo-pen to give an accurate instant temp reading.

    Large Egg.  New Orleans Area
  • BotchBotch Posts: 11,370
    Once I brined my first set of poke chops, I never looked back.  And, yeah, slightly pink pork is fine nowadays.  
    "Had I known I would've lived this long, I would've taken better care of myself."  
       -**** Van Dyke, 24 May 2021  
  • Botch said:
    Once I brined my first set of poke chops, I never looked back.  And, yeah, slightly pink pork is fine nowadays.  
    Amen on both counts!
  • GregWGregW Posts: 2,448
    edited February 2020
    Another option is to inject the chops if they are thick enough. I've used the Kosmos pork injection with good results. It will certainly result in tender chops.
    I cook to 145 Deg internal temp.
    Birmingham, AL
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