Pork chops/temps. and time please

Bordello

Hi all,
I have not tried pork chops on Mr. Egg, I know they can be difficult. They are about 3/4 of an inch thick, any help with time and temp. would be appreciated.
Happy Egg-n,
New Bob

Nature Boy

New Bob,
I been babbling, but I see your post has been here for over a half hour. Not right![p]Chops like a steak. 3/4 inchers I'd try a good hot fire, 600-700, 3-4 minutes a side, than a couple-few minute dwell. If you can check the internal temp, shoot for no more than 150. If you get a real good sear, the dwell should be pretty short with those guys. think steak.[p]Beers to you.
NB

Spin

New Bob,[p]Pork chops are not difficult - even 3/4" thick ones (we actually enjoy them better than really thick ones). The cook is a sear very similiar to cooking a steak without a dwell. Clean the fat from the edges of the chops down to just a thin amount. My best estimate is to sear the thawed chops at 600-650°F for 3 minutes on the first side, flip and sear for 4 minutes on the other side and remove.[p]The idea of the cook is to create the nice flavored char to the meat while bringing the meat temperature to 140-145°F. I have found that a good time to do the flip (searing the first side) is when the liquid starts to flow out the top of the meat and time the second side for a minute or two longer than the first side. I hope this makes sense :-}.[p]Spin

Bordello

Nature Boy,
And a six pak back to ya, thanks for the help. I am used to cooking them on the stove with a quick browning, then simmer for an hour or so adding a litte water as needed. Usually very tender because of the long simmer.
I have miss mini fired up, will put veggies on first then the chops.
Happy Egg-n
New Bob

Bordello

Spin,
All of the input is appreciated, I will try to balance all suggestions to my post.
Happy Egg-n,
New Bob