Monster Chops

RhumAndJerk

Last Thursday night, I grilled up two of the largest Pork Chops that I have ever seen. These babies were a full two inches thick and I think weighed in at two pounds apiece. I coated them with Ken Stone’s Easy Life rub and grilled them at high temp. I figured that I would sear them at 600 like steaks for four minutes per side and then let them dwell for about ten minutes, which is what I did.[p]After a five-minute rest, we sat down to eat and I cut into one. It looked way too pink for pork so I pulled out my Polder and it registered only 121. That would be great if it were a beef, but this was pork. I left the polder in one of the pork chops and returned the to the Medium BGE to finish off at 350. It took another ten minutes to get up to 145, but when they were done they tasted absolutely fabulous. [p]The amazing thing was that one of those chops feed all five of us, so I saved the other one for another day. We finished off the other chop for lunch yesterday. I even cooked up an extra Strip Steak on the Small BGE. The leftover Chop still tasted better than the fresh cooked strip steak.[p]Happy Grilling,
RhumAndJerk

KennyG

RhumAndJerk,[p]2 inch thick "monster" chops? Where the hell did you get those from??[p]K~G

YB

KennyG,
I think Michael has been to Alabama to see Howard.
Larry

WessB

KennyG,
Thats pretty much how our Costco sells them all the time. I bring em home and cut em in half, you get a lot of great chops for a very good price and still close to an inch thick.[p]Wess