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Pork Chop Suggestions

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Philicious
Philicious Posts: 346
in EggHead Forum
I have 4 boneless chops about one inch thick and am looking for a simple way to cook these on the Egg.  I have never done chops on the Egg.  Thanks.
Born and raised in NOLA. Now live in East TN.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Raised grid, direct, 400.  I like Traeger Sweet Rub on them, but you're unlikely to pick that up in  time.  Allegro Hot & Spicy can be found in stores, and it is a great marinade.  If you want to go minimal, EVOO, salt, pepper, and garlic powder.

    We're having loin chops tomorrow.  I buy cheaper than all get out big pork loins, and cut them into chops.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Tjcoley
    Tjcoley Posts: 3,551
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    Don't overcook them. Pull them at 145 degrees IT.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • billyray
    billyray Posts: 1,275
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    Here's some with my espresso rub.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    pretty grill marks
    ______________________________________________
    I love lamp..
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    I know I'm starting to sound like I'm on commission for the "reverse sear" - but it works great for pork chops. Slow cook to 120 internal pull and sear to 145 internal. Nice flavor as the smoke gets a chance to hit the chop. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Well, it just makes so much sense.  I'm sous vide-ing everything since I got that unit, been doing a lot of reverse searing lately. 
    ______________________________________________
    I love lamp..
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Cook as suggested above, then a few minutes before pulling them off, put pepper jelly on top for a glaze.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Jscott
    Jscott Posts: 174
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    These have become a standard for us! I take them and cut a slit on the opposite side of the fat band. Inside I place a dill sliced pickle wrapped in a nice slice of white cheese - pepperjack works great.

    stuff this inside and coat with a nice rub of your choice. My wife loves them!

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Jscott said:

    These have become a standard for us! I take them and cut a slit on the opposite side of the fat band. Inside I place a dill sliced pickle wrapped in a nice slice of white cheese - pepperjack works great.

    stuff this inside and coat with a nice rub of your choice. My wife loves them!

    "Juicy Lucy" pork chops - great idea, must give that a try. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • erniemcclain
    erniemcclain Posts: 505
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    Skiddymarker said:
    Jscott said:

    These have become a standard for us! I take them and cut a slit on the opposite side of the fat band. Inside I place a dill sliced pickle wrapped in a nice slice of white cheese - pepperjack works great.

    stuff this inside and coat with a nice rub of your choice. My wife loves them!

    "Juicy Lucy" pork chops - great idea, must give that a try. 
    How do you keep them closed?

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • erniemcclain
    erniemcclain Posts: 505
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    Village Idiot said:
    Cook as suggested above, then a few minutes before pulling them off, put pepper jelly on top for a glaze.

    Never would have thought of pepper jelly.  Thanks for the idea.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • Springram
    Springram Posts: 430
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    Dizzy Pig Raging River is super on pork chops. Just sprinkle on and grill away.
    LBGE and Mini
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  • Dan4BBQ
    Dan4BBQ Posts: 271
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    Doc_Eggerton said:
    Raised grid, direct, 400.  I like Traeger Sweet Rub on them, but you're unlikely to pick that up in  time.  Allegro Hot & Spicy can be found in stores, and it is a great marinade.  If you want to go minimal, EVOO, salt, pepper, and garlic powder.

    We're having loin chops tomorrow.  I buy cheaper than all get out big pork loins, and cut them into chops.

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  • Dan4BBQ
    Dan4BBQ Posts: 271
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    about how long at 400?
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