suggestions for Pork loin chops??

Unknown

Looking for some suggestions for some chops tonite.[p]
Thanks

BlueSmoke

luvspbnj,
How complex do you want to go? I'm fond of just 2 parts salt to 1 part pepper sprinkled on. Grill 'em at 400° direct just till they firm up. (I'd be more precise, but I do this so often I've never taken notes.) Plate 'em with fried taters and corn on the cob. Don't get much better...[p]Ken

SSDawg

luvspbnj,[p]Folks on this forum are probably getting sick of hearing me say it, but I brine every single chop I cook now. Pork has so much less fat than it used to, these days.[p]I use 1/4 cup kosher salt & an equal amount of brown sugar (or molasses) per quart of water. You will be able to tell a difference after one hour in the brine, but feel free to go as long as you can. Add some pepper or a rub, and grill.[p]I do 3 minutes per side at 750, but they may need more time if you don't like pink pork.

KennyG

luvspbnj,[p]Probably too late for tonight, but I'll throw my hat into the ring:[p]Pork chops have become a specialty of the house here and after much experimentation, we've standardized on thick (1 inch plus) bone-in rib chops. Today's pork is very lean and benefits greatly from brining as stated. As an alternative, try JAppledog's masterpiece maranade of orange juice (yup, OJ and fresh is best) with a spash of dark rum. Optionally, add a little Jerk sauce if you'd like a little nip.[p]When you are not in a hurry, spend an extra hour and smoke them first at 250° dome using cherry and or apple chips. Pull from the Egg at 135° internal and rest under foil while you crank the Egg up to 600-700°. Blast them 1 minute per side to get the grill marks for presentation.[p]K~G

Nature Boy

Yo Ken. Looks like you made it home safe! Good seeing you last weekend....okay next to last. Time goes fast![p]I guess the searing at the end of the cook (instead of the beginning) is to allow smoke penetration? I expect you have tried searing first?? Is this what you found?[p]Break out the PBRs!
Chris

KennyG

Nature Boy,[p]Didn't mean to make myself scarce after the fest. I returned home with just a day or so to prepare for a one week freebie in Nassau (thank you AMEX membership rewards).[p]Great seeing you again and all the great forks. Damn, the time went fast![p]I've tried searing first, but the wife likes the more intense smokiness if done last. They also come out prettier.[p]K~G