Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork Chop Suggestions

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.
· Share on FacebookShare on Twitter

Comments

  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    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

    · Share on FacebookShare on Twitter
  • Tjcoley
    Tjcoley Posts: 3,551
    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
    · Share on FacebookShare on Twitter
  • billyray
    billyray Posts: 1,277
    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.
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    pretty grill marks
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    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!
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    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..
    · Share on FacebookShare on Twitter
  • Village Idiot
    Village Idiot Posts: 6,959
    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


    · Share on FacebookShare on Twitter
  • Jscott
    Jscott Posts: 174

    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!

    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    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!
    · Share on FacebookShare on Twitter
  • erniemcclain
    erniemcclain Posts: 505
    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)

    · Share on FacebookShare on Twitter
  • erniemcclain
    erniemcclain Posts: 505
    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)

    · Share on FacebookShare on Twitter
  • Springram
    Springram Posts: 430
    Dizzy Pig Raging River is super on pork chops. Just sprinkle on and grill away.
    LBGE and Mini
    · Share on FacebookShare on Twitter
  • Dan4BBQ
    Dan4BBQ Posts: 271
    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.

    · Share on FacebookShare on Twitter
  • Dan4BBQ
    Dan4BBQ Posts: 271
    about how long at 400?
    · Share on FacebookShare on Twitter

Categories