pork chops

Unknown

whats the best method to cook pork chops. temp. etc. thanks for any advice

egret

new egg ,
400 degrees, direct on a raised grid. Pull at 145 degrees internal temp.

Wise One

new egg , how thick? I cook mine at 350-400 for about 7-10 minutes a side. I always measure the internal to make sure I'm at least at 160 so I don't always measure the time accurately. What I want are good grill marks on one side; flip and then good grill marks on the other side. THEN I start measuring the temp.[p]Some folks have also cooked them like steak. Get a hot EGG (650-800) cook for 2 minutes on one side, flip and cook for 2 minute son the other side an dthen close the dampers down for about 5-10 minutes. Again, make sure you have an internal of 160.

Unknown

new egg ,[p]There's a couple ways I've done them. One method is to run temp up to about 500-600+ degrees, searing both sides of chop for about a minute or so. Remove chops and reduce temp to about 325-350 and grill to desired doneness turning occasionnlly. [p]The other way I've done them is to get temp up to around 350 sear both sides for a couple of minutes. Then cook for another 3-7 minutes each side until done. Thickness of chops will determine how long to grill. I usually cook until juices are clear,[p]I'm founding out that chops from butcher make a huge grilling difference than those packaged in grocery store.

Wise One

egret, mainly as a note to 'Pork Chops', I notice you say you take yours off at 145 while I take mine off at 160. The minimum accepted temperature for pork is 160 (down from 170) but I know of no good reason. All the bad stuff is killed off at about 137 so 140 should be safe and if you pull it at 145 it will surely go to 150 before starting to drop. I pull mine at 160 (and it probably goes close to 168 while resting) because my wife likes nothing but white meat to show. If it's pink it's raw in her mind.

gman

egret, I always brine my chops overnight, apply rub and let come to room temp before putting onto a 500 degree Egg, dome temp. My chops are usually 1.5". I do 5 minutes per side and then start checking internal temp. I also pull at 145 and let rest for 5 minutes or so. Did some last weekend and you could have cut them with a butter knife.

Lovetocook

new egg ,[p]take a look at this:[p]http://www.biggreenegg.com/archives/2006/messages/299959.htm[p]I have also done this same recipe using pork tenderloin.[p]Teresa

egret

G-Man,
Sounds like something I want to try. Care to share your brine recipe/method?

egret

Wise One,
I may see a hint of pink pulling them at 145, but I know by pulling at this temp. I'm not going to dry it out. I've had too many dry pork chops, but, that was before the egg :-). Are yours still nice and moist after pulling at 160?

Unknown

G-Man,[p]Hear alot about brining. Would like to know how you do it too.[p]Thx......

gman

egret,I keep it pretty simple and the amount of brine and brining time will vary depending on what it is I am brining. For example, for two 1.5" porkchops (just the wife and I), I will bring about a gallon of water to a boil with a 1/2 cup of salt and a 1/2 cup of sugar. I then add maybe some peppercorns, a bay leaf or two, some thyme sprigs and let it steap for a while. Nothing scientific about the added ingredients, kind of whatever I have available. The salt and sugar ratios are important, however. If I am brining a chicken or turkey, I use more water and therefore more salt and sugar. I will also usually brine a turkey or chicken longer than a couple of pork chops. Make sure you cool the brine thoroughly before you add the meat. After the brine, I rinse well, pat dry and add any rubs or whatever before I go to the Egg. The Internet is full of brining recipes, advice and theory. I have found that it works for me. At first I thought it might make the finished product salty, but I have found that not to be the case.

gman

egret,My chops are never pink when I pull at 145 and let rest tented for 5-7 minutes. I personally think the 160 degrees is the government food police being overly cautious. Kind of like 185 degrees for turkey. If you watch any food channel, they always talk about lower temps for pork. The processing and handling methods for these produts have changed/improved from the days these temps were first established. My two cents.

egret

G-Man,
Appreciate that! Next time I do chops I'll use this method.....

egret

G-Man,
My tenderloins will show a little pink when I pull them at 145, but the chops you have to use your imagination to see a little pink. Agree totally with your comments......

Wise One

G-Man, they just dropped it for Turkey. Now they are saying 170 for everything. I agree. My chops are still moist at 160 but not as moist as I like. Still it's a heck of a lot better than the ones I used to do on the old gasser. By the time I got rid of the "pink" I had gotten rid of ALL the moisture.