My Pork Chops are tougher than John Wayne

Lots of good advice here.  I would reinforce the suggestions:
1) Thick chops
2) Brine
3) Reverse sear to a finish at 140-145.

If you have a Costco or Sam's you could look for a rack of pork and either cook it as a roast or cut your own thick chops from it. At Costco the rack was "enhanced" so likely doesn't need a brine.   

The problem with pork is that most people overcook it. Pull at 130-135 and let it ride, as it will continue to cook some.

You can add all sorts of flavours to your brine. I often throw in garlic, sliced onions, paprika, thyme, etc.

Also, after brining, pat dry and let them sit uncovered in the fridge at least a few hours. You will get a better sear this way. 

I buy whole pork loins and cut them the size I want. Cook direct about 400-450 and pull them off at 135. (Marinate in dale's for few hours and they will taste like a steak). 

Fwiw, I have never brined anything. Ever. Used to be because I enjoyed my food without brining and, well, I just couldn't be bothered. Now it's because the doc says to watch my sodium, my food still tastes good... and I still couldn't be bothered.

Whether or not you brine, just don't overcook. Chicken breasts, chops, turkey, whatever... all are delicious if well seasoned and not overdone.

As for this...

johnkitchens said:

I will pull it at an earlier temp. I will have to tell my wife I pulled it at 190. She is scared to death of under cooked pork. 

...when she finds the pink, cool center, she'll call bs.

MrCookingNurse said:

fishlessman said

once it reads 140 while on the grill its drying out fast, you need to take it off earlier. google german mett and you will see it eaten raw at room temp if pulling at 135 scares you

I've never understood how mincing raw meat all of a sudden makes it safe.... maybe there's a misconception raw meat is bad. Like steak tartare. Most people wouldn't eat straight raw, but tartare that thing and its good to go. Maybe I'm just showing my ignorance. I would not eat your German pork tartare. 

the idea is that it is perfectly safe unminced.

then YOU mince it, whether grinding or chopping, and eat it right away.

that is HUGELY different than buying ground beef from factory raised animals that has passed through a grinder whose cleaning regimen is uncertain

when you eat a steak, you are 'mincing' that meat as you chew it.

JustineCaseyFeldown said:

nolaegghead said:

I need to use my chemistry background to find something we can add to meat that turns the red myoglobin brown and has no taste or health effects.  This product would allow the world to NOT overcook pork and beef YET satisfy the consumers that are turned off by any pinkness.

that'd be oxygen, no?

It's a redox issue.

Myoglobin contains hemes, pigments responsible for the colour of red meat. The colour that meat takes is partly determined by the degree of oxidation of the myoglobin. In fresh meat the iron atom is the ferrous (+2) oxidation state bound to an oxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the ferric (+3) oxidation state, having lost an electron. If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams). Grilled meats can also take on a pink "smoke ring" that comes from the iron binding to a molecule of carbon monoxide.

johnkitchens said:

stevez said:

Hey, from Louisville too and I get the thicker ones at Kroger and mostly I am pleased.  Sometimes however, I do everything the same and they come out tough, but mostly not.  Brining is a good option to help lesser cuts especially so I'd try that.  Where are you getting your meat?  I agree fully about pulling around 140 or so and letting them sit for at least 5 minutes.  Had some this weekend from Kroger and they were outstanding.  I do 300 degrees or so and direct.  Good luck!

Hey Steve. I am in Louisville, GA! We have Ingles grocery stores here. I am going to get some from somewhere else and try them. 

go thicker, too easier to take their temp properly

I think we've concluded that his meat source sucks.  Michael, you might have to bite the bullet and make a road trip to Augusta.

My bad!

Tbone chops thick indirect 400 degrees for 38min. Pecan chips lawyrs 2 out of three were glazed with blues hog Tennessee red 

note the juice puddle

this is an easy cook man practice makes perfect :-)

nolaegghead said:

That looks good, Frans

He's Hans. I always get those two confused. However, they continually pump, me up!

GrateEggspectations said:

The problem with pork is that most people overcook it. Pull at 130-135 and let it ride, as it will continue to cook some.

You can add all sorts of flavours to your brine. I often throw in garlic, sliced onions, paprika, thyme, etc.

Also, after brining, pat dry and let them sit uncovered in the fridge at least a few hours. You will get a better sear this way. 

Forgot to mention in the aboveboard post, ensure you rinse throughly once the brine has worked its magic. Then pat dry and let them sit uncovered. If you don't rinse, you'll be hit by a veritable wave of salt flavour. 

My comments about brining were directed to the OP, who mentioned using salt and pepper, so brining would not appear to be a problem for them. 

nolaegghead said:

Michael can't eat salt so brining is out of the question.

Is brining without salt marinating?  I know Mitchell is on a salt restricted diet.