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Pork Chops

EggHeadFredEggHeadFred Posts: 121
edited 9:09AM in EggHead Forum
Hi Folks,Can someone tell me the best way to cook pork chops on the Egg.
Fred V. Smyrna,Ga.


  • BENTEBENTE Posts: 8,337
    here is one from a friend we lost a couple years ago:::

    Pork, Chops, Grilled, KennyG

    Try this one courtesy of Julie (Mrs. Dogs). I've had guests raving about these as they chew on the bone.

    4 Pork chops (I've been using bone-in rib chops 1.5-1.75 inches thick. At this thickness, they should weigh about 1 lb each.
    1 cup orange juice
    1-4 Tbs jerk sauce (1 tsp of jerk sauce per pound of pork will give you the flavor and not the heat. 1 TBS jerk per pound will add a little nip.)
    3-4 splash rum (about two jiggers )

    1 Marinate your pork chops in Orange juice, jerk sauce, and rum. I do 2 hours in the marinade max.
    2 I smoke them at about 275* dome using Jack Daniels and pecan chips.
    3 I pull them at 135* internal and cover in foil while I crank the Egg up. 700* seems to work best although I would not recommend that on the forum.
    4 Dust with Char Crust original hickory and give them a minute or so blast per side to add the grill marks and crisp up the small amount of fat.

    Servings: 1

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: KennyG

    Source: BGE Forum, KennyG, 06/27/02

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • fishlessmanfishlessman Posts: 23,020
    im a fan of pan frying pork chops, but ive done this a few different ways, this recipe and green chilis with cheese work well.
  • BarbesBarbes Posts: 35
    I really like a method someone posted here previously.

    Start the fire, add a piece of smoking wood, and put the chops on direct. Let the temp get up to 450 and roast for two minutes; flip and roast for three minutes; close vents and rest for five minutes. The chops cold-smoke as the temps come up and come out really, really good.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I prefer thicker chops, indirect about 225 to 250. Really like the crispy chops. No smoke.

    Others aren't bad. :woohoo: Cherry wood.


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