Pork Chop Recipes

Farbuck · May 2014

Any suggestions? I never made them on the Egg.

Bone in? Boneless?

Any help will be appreciated

DMW · May 2014

Here's a suggestion.
http://eggheadforum.com/discussion/1161438/garlic-sage-brined-pork-chops

Turk2011 · May 2014

Try bone in. Olive oil, salt,pepper. Cook it just like a steak T Rex method

nolaegghead · May 2014

I like @DMW 's method. However you cook them, pull them off before 135F (or lower).

Farbuck · May 2014

They look fantastic. Since I don't have 2 Eggs, it'll be tough to sear them first then roast. Do you think a reverse sear would work? Or could I skip the sear altogether?

Richard Fl · May 2014

Here you go!

Pork, Chops, Mexican, Stuffed, The Colonel

Mexican stuffed Santa Fe Pork Chops--four two inch thick butcher's best pork chops

INGREDIENTS:

1 cup Old El Paso Medium Salsa

1 cup Kraft Mexican shredded four cheeses

1 cup chopped green onions

2 cup crushed corn tortilla chips

1 cup mixed red, yellow, green peppers

Preparation Directions:

1. Take the ingredients for the stuffing and blend until it forms a nice paste. You can refridgerate for several hours before.

2. Have your butcher cut you four of his best pork chops two inches thick

3. Marinate them for two or three days in the Santa Fe Pork Loin Marinade

4. Remove the chops from the marinade and pat dry--make an incision on each chop to create a nice pocket.

5. Fill each pocket with the Mexican Stuffing

6. Place all four on a v-rack pocket side up--keep an inch or so between each chop to allow for browning of each chop

Cooking Directions:

1. I use the Mr Toad drip pan with a small pizza stone inside as a heat deflecter. I place the v-rack in an aluminum drip pan on the grill. I have found this method allows for good 350* cooking without charing the meat. I bring the egg to 350* and used some red oak chips--I have used mesquite which is also excellent. cooking time is around 1hour and thirty minutes or until internal temperature reached 145*

2. I removed the chops and imediately wrapped in foil for approximately 15 minutes.

3. Served with Marty's Japaleno Corn Casserole and a Corona and you are in business--

Servings: 1

Recipe Type: Main Dish, Meat

Source

Source: BGE Forum, The Colonel

Author Notes

Santa Fe Pork Loin Recipe

***************************

Pork, Chops, Buttermilk, Eggtucky

Ross...Mike's notes are a bit sketchy ..no offense mike...I took the liberty of 'enhancing' them a bit..more than glad to share..Mike feel free to offer any corrections you think necessary

INGREDIENTS:

4 1 Inch Thick bone in pork chops

Marinade in Buttermilk overnight

Breading

1/3 cup flour

1/3 corn meal

3 Tbs Swamp Venom

1 Tbs John Henry Hot Pecan

1 Tbs John Henry Jalapeno Rub

tsp kosher salt

Sauce:

1/3 cup favorite BBQ sauce

3 Tbs honey

1 Tbs maple syrup

1 Tbs Louisiana hot sauce

1 Shot Bourbon

stir ingredients together and refrigerate until ready to use

Procedure:

1. Dip each chop in breading and flip…knock off excess, only a thin layer is required. Refrigerate minimum 1 hr to let breading setup.

2. Setup Egg for indirect at 275 (platesetter legs up, standard grid)

3. Place well oiled grid on Egg

4. Cook chops to 160 internal 1- 1 1/12 hrs turning only once. Let cook a minimum of 45 mins. Before first turn. Turn carefully so as not to dislodge breading.

5. At approx. 160 internal change setup to direct cook and begin to baste with sauce

6. Baste every 10-15 mins. Turning carefully until baste is browned and breading is crispy. (approx 20-30 mins).

7. Remove and let rest for 5-10 mins before serving.

Recipe Type: Main Dish, Meat

Source

Source: BGE Forum, Eggtucky, 2008/03/22

Author Notes

2008/03/24--Eggtucky---Here in KY we use buttermilk for almost all breaded meats..everything from yard bird to frog legs, wings, etc...I think it adds a richer flavor and when soaked overnight gives the breading a nice even coat and holds well..i prefer it also Mike to an egg wash...prolly cuzz it's more fattening!! ..one thing I added that I think helped the final flavor and crispiness is I removed the plate setter near the end and while basting did the cook direct..this finished em off nicely

DMW · May 2014

Farbuck said:
They look fantastic. Since I don't have 2 Eggs, it'll be tough to sear them first then roast. Do you think a reverse sear would work? Or could I skip the sear altogether?

Reverse sear would be fine. I think I did this right after I added the Small and was looking for a reason to have them both on duty.

DMW · May 2014

Though if you do reverse sear, pull them even lower than 135* as the sear will add to it.

Pork Chop Recipes

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