Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Looking for pork chop cook recommendations

YouEnjoyMyEgg
YouEnjoyMyEgg Posts: 176
in EggHead Forum
I picked up three bone in pork chops (about 1.75" thick) from a specialty butcher yesterday. I put them in a brine this morning and I have a few rubs that I will try. But I'm looking for some recs on the actual cook. Dome temps / meat temps / method - reverse sear? Regular sear? etc. What's your fav or recommended way to cook chops like these?  Wifey is really looking forward to these so don't want to screw them up =) Thanks so much. 
· Share on FacebookShare on Twitter

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    YouEnjoyMyEgg said:
    I picked up three bone in pork chops (about 1.75" thick) from a specialty butcher yesterday. I put them in a brine this morning and I have a few rubs that I will try. But I'm looking for some recs on the actual cook. Dome temps / meat temps / method - reverse sear? Regular sear? etc. What's your fav or recommended way to cook chops like these?  Wifey is really looking forward to these so don't want to screw them up =) Thanks so much. 
    You are off to a great start with the brine.  This is the way I always do thick pork chops:

    https://eggheadforum.com/discussion/1176788/cazzys-monster-chops-on-the-mini-max

    The basics: reverse sear, finish in a hot CI pan in bacon grease.  They are always super tender and delicious.
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter

Categories