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Inject pork chops?

dougcrann
dougcrann Posts: 1,129
in EggHead Forum
Both the Boss & I are not big fans of Pork Chops. Have to admit we have never had them on the Egg though. Our biggest complaint is how dry they can be. Picked up a whole pork loin the other day, going to cut it into chops. Thinking about making some for dinner today. Anybody just inject them with Apple Juice and hit them with a simple Salt/Pepper/Garlic and Onion powder rub?

Should I do them direct or indirect??
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Key is temp control.  Do not overcook them.  We all learned for years to take pork to temps that made the meat dry, dry, dry (for safety sake they told us).  

    Treat chops just like steaks.  Thick ones with a two heat cook. Thin ones with a single heat. A nice crust adds lots of flavor.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • nolaegghead
    nolaegghead Posts: 42,109
    ^^^this.  Dry = overcooked.  Solution: don't overcook.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 34,580
    season, freeze, sear, sauce.  the freezing helps them from drying out, and the sauce fixes it when you do

    httpcd8ba0b44a15c10065fd-24461f391e20b7336331d5789078af53r23cf1rackcdncombiggreeneggvanillaforumscomFileUpload4020b3e003efadf2454afcaa5efed7cbjpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,580
    heres another way to cheat dry cheap chops. mango chutney, basil, cheddar =)
    my best trick is to buy the little lamb tbone chops though =)  the industy ruined pork chops, i still drool thinking about fried thin chops fried in a pan back in the 70's, these chops today just dont cook as well

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    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • shucker
    shucker Posts: 483
    we usually brine our chops, never tried injecting, but we could tell a huge difference in moisture once we brined.  Also as others have said, cook to 140 IT and they wont be dry. 

    Shucker
    Eastern North Carolina
    Go Pirates!

    http://facebook.com/oldcolonysmokehouse

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    L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG


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  • Legume
    Legume Posts: 15,936
    +1 on brining pork chops, just avoid my two mistakes 1) brine chops for 36 hours until they are salt bombs, or 2) mix up a one gallon batch of brine with only 1/2 gal of water.  Not full on salt bombs, more like grenades.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    I cook mine direct, but at a super low grilling temp. (maybe 350F) This low temp allows you to run a wired temp probe so you can hit your desired temp right on the money. 
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  • dougcrann
    dougcrann Posts: 1,129
    Threw 3 on the Egg. Plate setter in place. 225*. One just done with salt and pepper.  Other 2 injected with apple juice and same rub. Boss and I agree. The non injected one was more than juicy enough. The injected ones were ok, bit different tasting. 
    We also agreed that they needed more of a seasoning. Next time I  will just hit them with the rub I make. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Some of the best chops I ever made were made by following this post by Centex.  Try it you won't be disappointed. 

    http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had/p1

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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