What went wrong?

Steve-O

Well, I'm sitting here enjoying another glass of Yellow Tail wondering what I did wrong with my pork chops. These were very lean center cut chops, about 1 3/4" thick, and NO fat. I seasonded them with seaoning salt, garlic power and ground pepper and covered with mustard. Then, I put them on the Egg at 270 degrees with a few chunks of apple wood. I turned them after 30 minutes and checked with a thermometer after 50 minutes - internal temp was 150 - time to take them off the grill. They were just ok in my opinion - very good flavor from the apple wood, but a bit dry - no juice at all. Should these have been cooked more like a steak - hotter temp for 2-3 min per side and then left to dwell for a couple more minutes? Or, is there another secret to making these lean pork chops turn out well?

JJ

Steve-O,
Lean hot temps 500-600º 2-4 min per side, fat low and slo 225-250º for as long as it takes.

Unknown

Steve-O, next time take them off at 140 deg int for juicy and a little pink.

Unknown

Steve-O,
NO FAT!!!!!!

Steve-O

Jim Minion,
Like I said in my original post, these were very lean chops. They had been trimmed very close and had no visible fat in them. I think next time I will cook them more like a steak and see how they turn out.

char buddy

Steve-O,[p]try brining'em. [p]the recipe below seems to make chops "creamy." [p]cb
[ul][li]vanilla/habanero brined pork chops [/ul]

Unknown

Steve-O,
Stuffing can help also.
Jim

Sundown

Steve-O,
Wife and I do inch and a half two inch (yes, two inch) center cuts all the time and they are plenty moist! 600º - 700º sear two minutes on a side, we use JJ's Rub almost exclusively, dwell for 4 or 5 minutes. Finished the centers are a very light pink and the juice is deep on the plate.
My two cents worth

KennyG

Steve-O,[p]If you are really into pork chops, as I am, try to locate the May & June 2002 issue of "Cook's Illustrated" magazine. They did an exhaustive story on grilling the thick ones. I've had much success with their findings.[p]Today's ultra lean pork will benefit nicely from brining. Try a basic brine of 1/2 cup each of sugar and salt (1 cup salt if Kosher) dissolved in 3 qts of water. Use a zip loc bag and brine for about an hour.[p]Even though you pulled them off the Egg at 150*, they probably continued to cook at least another 5 degrees or more. 140* is all you need to keep them juicy and a hint of pink is considered acceptable by today's new thinking chefs.[p]The magazine suggests bone-in "rib" chops as the most tasty and I agree after much experimentation.[p]I'm a big fan of smoking them first to an internal temp of about 135* and then covering with foil while the Egg heats up to 550-600* A one minute per side blast at these high temps will add the grill marks and make for a nice presentation.[p]I have some interesting recipes to share (IMHO) if anyone is interested.[p][p][p][p][p]

Tim M

<p />Steve-O,[p]I love to do pork chops like you had. They are cut from the pork loin just like a filet mignon is cut from a beef loin, and you're right -- no fat or very darn little. That was your clue to go "Fast & Hot" when you cooked it. I do mine around 600 deg for a few min on each side and no dwell. Sometimes I dwell but not often.[p]The poor picture are 3 pork chops about 1.5" thick and each with a different Char-Crust on them to test. The black one was mine! It chared only the outside coating and was wonderful - it was the SouthWest one.[p]Rule of thumb: lean meat = cook fast & hot
fatty meat = cook loooong and low[p]
Tim[/b]

Birdman

Jim Minion,How do you stuff & cook chops?

Unknown

Birdman,
Take chop 1 1/2" or thicker and cut in a pocket in the side
almost to the bone. Stuff with your favorite stuffing, I like bread crumbs, blue cheese, sauted onions and garlic, grill hot and fast.
Jim

Cajun

KennyG,[p]If you have time, I would appreciate your pork chop recipes. Email is fine with me.[p]dalet@mpinet.net[p]Later
Cajun

Steve-O

James Minion,
Man that sounds good!!!

Steve-O

Thanks for all of the wonderful suggestions for lean pork chops - now I wish I had querried the forum for suggestions BEFORE I cooked instead of after a disappointing cook. I'll do better next time.