2" Chops T-rex'd tonite

JB

I've done grilled chops the same way for years. Salt & pepper, sear a few minutes on each side then baste in a mixture of 4 Tbs EVOO, 3 Tbs balsamic vinegar, 1 Tbs dijon mustard, tarragon and rosemary whisked until thickened and smooth.

Now that I have the egg (exactly 2 weeks to the day) I decided to do the same in conjunction with the T-rex method. Best chops we've had yet...


2" thick chops


On to sear, 2 mins per side @ 650-700


Searing other side, then 20 min rest (time for another beer )


Baste and salad ready during rest


Ready to finish @ 400F, added a few soaked hickory chips


Almost ready, pulled about 140F


Dinner served, as good a chop as I've ever eaten!

Rolling Egg

Great looking chops JB. Good job and thanks for the pics.

reelgem

I will definitely have to try that, those pork chops look fantastic!!! Thanks!

mojo

I Trex'd a couple bone-in pork chops for the 1st time a couple weeks ago and they were outstanding! I like the dark color your marinade imparts on the pork, very beautiful. I wonder if it would also work to submerge the chops in the marinade during the rest ... or would that be too overpowering?

Very nice, I like!

JB

I tried using as a marinade before, but it's a bit overpowering. You can really taste the flavor just using as a baste. Once I start basting, I flip every 3 mins so it doesn't burn.