First Pork Chops on the BGE

Longtrain

I picked up some nice boneless pork chops this week.  I brined them for 4 hours in salt, brown sugar, cloves, onion, pepper corns, sage and thyme.  I rinsed and then sprinkled them with a little salt and fresh ground black pepper.  

I cooked them indirect at 250F to an internal temp of 125F, basting them with a honey mustard glaze. I then pulled the plate and went direct above them felt line.  They cooked pretty fast and they got away a bit, I pulled them at 145F.  They were moist and tender, they had slight smoke, as I added a piece of pecan early on.  I’ll need to watch my temps next time and try for a little heavier sear without over cooking.  All in all, I was pleased, they were yummy.

lkapigian

Beauty ! Can't beat a good Chop 

Stormbringer

Nice looking rack of chops.

GrateEggspectations

Looking good, and I like the approach. 

As a kid, I had an aversion to pork chops. Then I learned the majority of people overcook them to death. When prepared correctly, they are a delicacy (and still cheap, to boot!).