Pork Chops

bobbyc

Just started using my big green eeg this week, my second cook and I did pork chops, cooked them direct at a dome temp of 400 until done.
thought that they were dry, should I have done them indirect at maybe 300?

AZRP

bobbyc,
Chances are you over cooked them. The internal temp is 145 when I pull chops from the grid. I like to get a nice sear on them cooking direct. -RP

Celtic Wolf

bobbyc,[p] How think were they? what do you consider done? If they were dry you went past done!![p] Pork Chops are lean and can actually be eaten at 145. 300 or 400 doesn't matter. What matters is when and at what internal temp you took them out.[p]

AZRP

bobbyc,
There is an instant read thermometer that a lot of us use called the thermapen. It is perfect for use with the Egg because it gives the temperature instantly so you don't have to keep the lid open more than a few seconds. -RP
[ul][li]Themapen[/ul]

Car Wash Mike

<p />bobbyc,
Like others, you probably overcooked them. I do prefer chops at 300 indirect though. The thick bone-in have the best flavor IMO.[p]Mike

Unknown

<p />bobbyc,
i do these direct at 350 dome for about 25 minutes till 145 degrees internal. i usually use apple chips.[p]and yes, those are not chops, but i'd do them the same way!

bobbyc

Thanks for all the help, I did not temp them when I took them off so I must have over done them, still on the learning curve? Thanks

thirdeye

bobbyc,[p]Brining pork chops, especially loin chops, will help them stay moist and can add some flavor too. A starter recipe is 1/2 gallon of water, 7 or 8 ounces of kosher salt and 3 or 4 ounces of brown sugar. Optional things are pepper, crushed garlic, onion slices, lemon slices etc. Warm some of the water and dissolve the salt and sugar, add ice to the remaining water then add it to chill the whole mixture. You want it nice and cold. Then, using a non-reactive container, (Pyrex, plastic, zipper bag etc.)submerge the chops for an hour or two (depending on thickness) in the refrigerator. Rinse off, return to the refrigerator for an hour then grill as usual. This works good for chicken breasts too. A half hour or so for boneless breasts and about an hour for bone-in breasts with skin.[p]~thirdeye~[p]PS Like everyone else mentioned, don't overcook them and rest a few minutes before slicing.

Unknown

bobbyc,
I cook my pork chops like I do steak. I cook them direct at 550-600. 3 minutes on each side then shut the fire down. Pull the chops to the side of the egg away from the heat and let them "bake" for about 4 minutes. Always juicy and tender. Being from Iowa I use "Iowa Chops" cut about 1 1/4" thick.