Pork Chops Tonight

Gator Bait

I had never cooked pork chops on the egg so I decided it was long over due. I picked up a large package of center cut pork loin chops at Sam's the other day that had some nice marbling.

They are thin, about 1/2" so I raised the grid, stabilized the dome at about 400º and cooked them direct with pecan for smoke wood. I gave them a little rub of canola oil, all I had on hand, and gave them a good shake of my homemade rub. I turned them frequently and gave them about 20 minutes on the grill.

1/2 C paprika
1/4 C fine Sea salt
2 C Drk. Brown Sugar
2 T Dry Mustard
1/4 C Chilli powder
1/4 C Cumin
2 T Blk. Pepper
2 T Garlic powder
1 T Onion powder
1 T Cayenne pepper
1 T Nutmeg
1 T Cinnamon

These turned out to be the best chops I have had in a long time. They were tender, juicy and were just bursting with flavor. The bones begged to be gnawed and it was obvious that a carnivore had dined well here tonight.

Gator

AZRP

MMMM, those do look good! -RP

EggFreedom

Very nice! I have yet to try them on the egg myself, but soon very soon

reelgem

Those pork chops look great!! I'll have to try this recipe.

Gator Bait

I'm sorry my photography was not very good. I had not eaten all day and was ready to pass out.
Pork has me a little confused and I think it is because it is so lean. Sometimes I can cook it and it comes out perfect, other times it can be tough. I bought theses chops because they were so well marbled with fat I thought they might be tender. They were.
I use my own rub so I have some control over the salt content and the amount of heat. My rubs are always a work in progress, they are always in development. If you have a favorite, use it.

Gator

Little Chef

Gator...Why are you apologizing?? Your chops looked great! If pork confuses you, believe it or not, the thicker the chop, the easier to get the 'perfect' cook because you can monitor the internal temp with a probe thermometer ($15, BB&B ). Lean pork, ie chops, tenderloin, loin, loin chops....pull at 137 internal, and allow to rest 10 minutes. (internal will climb to 142-144....perfect for lean pork!) Don't be afraid to buy chops (bone in, or boneless), 1 1/2 inch thick! Or better yet, get a pork loin, and butcher it yourself. VERY cost effective cut of meat!!!
Gator...I'm so glad you enjoyed your cook! They looked great. And please, don't apologize! Thanks for sharing! :laugh:

Gator Bait

Thanks LC, I apologize because I can do better. I was late getting dinner and my blood sugars were getting very low and I was rushing things. . . poor planning and I know better. :S

Thanks for the tips with the lean pork, I have seen many recipes that call for an internal temp of 150° and that may be part of my problem. From now on I will aim for 137°. These were the first chops I have had on the bone in a long time and they were a real treat. Thank God for left overs! :woohoo:

Gator