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Pork chops cooking time
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NC-CDN
Posts: 703
Just looking for a ball park cooking time on 1.5" pork chops. I'm planning on going direct at about 350-400. Any recommendations on temp? Just need to know when I should put them on. Going to cook to 140 internal. Sound good? Haven't done much pork, but steak is pricey pricey unfortunately. :(
I'm not worried about sear marks. Just want them to taste good and not be dry. Using dizzy course grind and another DP raging river rub (2 with 1 and 1 with other).
I'm not worried about sear marks. Just want them to taste good and not be dry. Using dizzy course grind and another DP raging river rub (2 with 1 and 1 with other).
Comments
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meat will only ever be dry when it is over cooked. how hot you fire them won't matter. treat them like steaks. same amount of time, same temps. they are rib eye steaks, essentially. just happens to be a pig's rib eye
ed egli avea del cul fatto trombetta -Dante -
Or you can do them at lower temp for a much more moist product.
SteveSteve
Caledon, ON
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Sounds good. I do my steaks around 500-600, sometimes a touch higher. That is dome mind you. I usually like my steak medium rare-medium but I think I'll stick to the 140 internal. Dang I need a thermapen. LOL. Mine is slow. :laugh:
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yep.
though i still maintain that overcooking is the culprit, and if cooked to a temp of 135/140, it will be moist even if you toss it right on the coalsed egli avea del cul fatto trombetta -Dante -
dome temp doesn't enter into it, believe it or not. it's how LONG it sits in there that does.ed egli avea del cul fatto trombetta -Dante
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No question, however there is a substantial amount more liquid on the plate after cutting one that is cooked slower
Steve
Caledon, ON
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you got the right link in you sig line?ed egli avea del cul fatto trombetta -Dante
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never mind, i see you changed it back. looks like you corrected the old one, too. i dinnit wanna point it out :laugh:ed egli avea del cul fatto trombetta -Dante
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I ended up doing them on high like a steak. Did a few minutes on each side, then shut things down and had the temp around 400 dome until the meat got to 140 range. They were perfect. Ended up getting a nice sear with great grill marks (didn't affect the taste...:>) so they looked good too. I'd surely do them again.
Thanks for the input guys. -
I have been injecting mine with a mixture of apple juice and good balsamic vinegar, equal parts. They will make the birds sing. I also go for around 135 to 140.
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