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Thick pork chops

MR H
MR H Posts: 109
edited November -1 in EggHead Forum
As a new egger I want to cook some 1.5 in chops. Where do I start? My webber dries these thick one out. I love this BGE[p]Thanks for help
MR H
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Comments

  • TRex
    TRex Posts: 2,714
    MR H,[p]The link below describes how I cook steaks, but I use the exact same method for thick boneless pork chops, minus the mustard.[p]TRex
    [ul][li]Sear and Rest[/ul]
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  • Marvin
    Marvin Posts: 515
    MR H,
    While I like TREX's method, I usually brine these chops. Just had some for dinner last night, and they were juicy, soft and tender. Since we always brine pork loins, it makes sense to do these "pieces of loin". These are dense, lean pieces of meat that need some "juice" inside. About 1/3 cup salt; 1/3 cup sugar; other spices according to taste per 2 quarts of water. Brine for 6-8 hours. Apply whatever rub you like, sear them very hot, cook to 145 internal and then rest for 15 minutes. Enjoy!
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