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Pork Chops - Temp and Time Question

dandan Posts: 57
edited 4:40PM in EggHead Forum
I've done quite a variety of items on my Egg, but amazingly have yet to do some nice porkchops. I'm looking for suggestions on how to do a few nice fairly thick cut pork chops (with the bone). I'm also a Char Crust fan and would like to coat them with Char Crust and olive oil. [p]Do I do them similar to a steak (3/3/dwell 3) but just longer? [p]Any insight would be appreciated. THANKS![p]Dan.


  • Dan.,I've had very good results using a mixture of olive oil and lime juice 2:1 and minced garlic in a zip bag overnight, then coated with Charcrust and cooked direct at about 450 for 3/3/4 with apple. (these were boneless and about 1 and 1/2 inches thick.)

  • JimWJimW Posts: 450
    I like to do mine for about 3:45 a side at 500+. This yields a nice crust but still a little pink inside.

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