Pork Chops ... what to do?

FatDog

I have cut some thick chops (about 1-1/4 inch) from a pork loin and have them sitting in the 'fridge languishing under the cover of a good butt rub. The question is, how should I cook them so that they don't get as dry as dust? I'm thinking about taking a high temp sear - rest - medium temp finish to 160 degrees. Some help will be appreciated.[p]Doc

JSlot

160° is way to high. You'll have dry chops. Pull them at 145° for med rare. Slightly pink in the middle is just fine for pork.[p]Frosty Ones!
Jim

Nature Boy

FatDog,
Like the Slotmang sez, 145 internal will give you very light blush pink center. I would think that would be called "medium"....but whatever. 150 is as high as you wanna go with that loin meat.[p]As far as cooking, your goal is to get a nice flavorful crust on the meat right about the time the center hits 145. Sounds nice and thick, so I would prolly go 375-400 direct....maybe 10 minutes a side, or until 145 internal. You could also do a high temp sear and then roasting temps to the finish.[p]Have fun! And let us know what ya did.
Cheers
Chris

KennyG

FatDog,[p]Or, for something completely different...[p]Marinate several hours (or overnight) in orange juice (yep, OJ) with a little jerk sauce and a spash of rum. Many thanks to J Appledog on this one.[p]Smoke at 250° for about 90 minutes or so until the internal temp hits 140°. Cherry and/or hickory chunks are a natural here.[p]Crank up your Egg to high grilling temps and then do a minute or so per side to get the grill marks.[p]Just another suggestion for thick chops. I always try to get bone-in "rib" chops if available.[p]K~G

BluesnBBQ

I cook pork chops like I do steak - sear and dwell. But I let them dwell longer than I do steak so they're cooked all the way through. I don't like rare or medium rare pork.

Unknown

FatDog,
I use the Trex method on thick chops. I coat in olive oil salt and Brunkens seasoning. I cook to 145-150 no higher.