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Why don't I cook Pork Chops more often?

YukonRon
YukonRon Posts: 17,446
in EggHead Forum
Last night, I went to the grocery store, and found 2 beautiful bone in porkchops, about an inch and a half thick, for $7.00.
Used a pork rub I found at a butcher shop, threw on the egg with peach smoke assisting the cook.
Served with some basalmic and bleu cheese salad, roasted potato, garlic bread made from French baguettes, and a sauvignon blanc from Frogs Leap. 
Best meal I have cooked in a long time. Absolutely delicious. I will do this again. Frequently.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Looks great!  I love pork chops. 

    Little Rock, AR

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  • Stubby
    Stubby Posts: 134
    That looks outstanding. 
    XL.......for now

    Kernersville, NC
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  • johnmitchell
    johnmitchell Posts: 7,414
    That looks great Ron...Pork chops have been my nemesis until I started experimenting with brines..Now cook them regularly with great success.. Nice looking chop there sir..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • YukonRon
    YukonRon Posts: 17,446
    johnmitchell said:
    That looks great Ron...Pork chops have been my nemesis until I started experimenting with brines..Now cook them regularly with great success.. Nice looking chop there sir..
    Typically, I brine as well. These I did not. Low and slow then reverse seared. 
    I agree with brining, but these worked out so well without it.
    I will do these again, but will brine to compare vs reverse sear.
    Thank you for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    Biggreenpharmacist said:
    Looks great!  I love pork chops. 
    Thank you for checking out the cook. My Beautiful Wife told me these were the best she has had in a long time.
    We had pork chops in Houston last week, while I was there working, at a pretty fancy place. Paid 3x the cost of these for just one.
    These were far better than what we had there.
    Another item off the board for restaurant fare.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    Stubby said:
    That looks outstanding. 
    Thank you for the kind words. These were just what the evening called for. BGE and pork chops is hard to beat.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • thetrim
    thetrim Posts: 11,388
    No applesauce?  Looks great, Ron!  Nice work!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Jeremiah
    Jeremiah Posts: 6,412
    Awesome chops good sir. 
    Slumming it in Aiken, SC. 
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Love the low and slow chop. More of an autumn thing for me — don’t know why. Need to get it back in rotation!
    It's a 302 thing . . .
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  • Wolfpack
    Wolfpack Posts: 3,553
    Thanks for the reminder as we haven’t done these lately. Yours look fantastic and it’s always nice to get accolades from the wife. 
    Greensboro, NC
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  • bgebrent
    bgebrent Posts: 19,636
    Strong work brother. Sounds like a great meal all around.
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 17,446
    thetrim said:
    No applesauce?  Looks great, Ron!  Nice work!
    Our children went back to college, and took all of our Motts, as well as many other items critical for their survival. We do not find out what they take until we look for it and need it.
    Thanks for the kind words....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    Jeremiah said:
    Awesome chops good sir. 
    Thanks for the kind words, wait until you try the wings...  
    Seriously, thank you.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    HendersonTRKing said:
    Love the low and slow chop. More of an autumn thing for me — don’t know why. Need to get it back in rotation!
    Start them up and practice for the fall.
    Great, easy cook, delivering outstanding results.
    Thank you for checking in.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    Wolfpack said:
    Thanks for the reminder as we haven’t done these lately. Yours look fantastic and it’s always nice to get accolades from the wife. 
    She is much like myself, serious porkophiles....
    When the princess says they are good, means success from the BGE.
    I let them sit for about 15 mins loosely wrapped in foil. Was surprised how juicy these were, without bringing, which I always do.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    bgebrent said:
    Strong work brother. Sounds like a great meal all around.
    Can't beat a porkchop in my opinion....will be getting these in bulk as they go on sale.
    Thank you for the kind words, means a lot.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • northGAcock
    northGAcock Posts: 15,173
    You have been chopped....it’s a good thing. May not be popular here (store bought) but McCormicks makes a Smokehouse Maple rub that is absolutely stella on thick chops. Try sometime...in the meantime keep on rocking the chop.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 17,446
    northGAcock said:
    You have been chopped....it’s a good thing. May not be popular here (store bought) but McCormicks makes a Smokehouse Maple rub that is absolutely stella on thick chops. Try sometime...in the meantime keep on rocking the chop.
    I have that......somewhere...I bought it back in June, and just forgot about it. I bought the rub I used on the chops from a butcher shop where I get my Country Ham. It was stellar as well.
    I promise to keep choppin' brother.
    Thanks for the heads up. Will look for it when I get back.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Yno
    Yno Posts: 529
    That chop looks bee-u-t-ful! Just decided what I will cook Saturday, thanks! I have been thinking of chops for a while. Ynette really likes port tenderloin, and I know these will be tastier. I won't be doing any stinky cheese salad, though. That would make the chops come back up.... 
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • piney
    piney Posts: 1,478
    Looks very good Ron! I love thick cut pork chops. We brine them for a couple hours, then use a choice of rub and they always turn out very juicy and tender.
    I love the salad as well.
    Lenoir, N.C.
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  • YukonRon
    YukonRon Posts: 17,446
    Yno said:
    That chop looks bee-u-t-ful! Just decided what I will cook Saturday, thanks! I have been thinking of chops for a while. Ynette really likes port tenderloin, and I know these will be tastier. I won't be doing any stinky cheese salad, though. That would make the chops come back up.... 
    Yeah it is not for everyone, but it did go well with all else that was served...
    You got this...chopping on the weekend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Carolina Q
    Carolina Q Posts: 14,831
    That looks delicious! I don't do chops often either. No reason except that I just don't seem to think of it. 

    Try some jerk seasoning sometime, homemade or Walkerswood. Lousy pic, great chop! Or what's left of it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • YukonRon
    YukonRon Posts: 17,446
    piney said:
    Looks very good Ron! I love thick cut pork chops. We brine them for a couple hours, then use a choice of rub and they always turn out very juicy and tender.
    I love the salad as well.
    Normally, I do the same thing, but I was in lazy drunken mode last night... 
    These did not turn out bad for a L and S reverse though.
    Will be doing these much more often.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    Carolina Q said:
    That looks delicious! I don't do chops often either. No reason except that I just don't seem to think of it. 

    Try some jerk seasoning sometime, homemade or Walkerswood. Lousy pic, great chop! Or what's left of it.

    Looks awesome to me brother Q.
    I think I will add this to the rotation going forward....
    Thanks for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice Chops Buddy.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Griffin
    Griffin Posts: 8,200
    Those are some nice looking pork chops, Sir!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • GATraveller
    GATraveller Posts: 8,207
    Awesome!!  I'm with you......I don't do chops near enough.  
    Thanks for the inspiration.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • YukonRon
    YukonRon Posts: 17,446
    JRWhitee said:
    Nice Chops Buddy.
    I actually went to get a couple of filets, but the ones I saw for $21.00/lb looked pretty bad.
    Got these, and I am glad I did.
    Thanks for the kind words, we are bringing Slushies for the Wing Ding, see you there.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    Griffin said:
    Those are some nice looking pork chops, Sir!!
    Thank you for the kind words. I loved the cook, so simple, so easy and so good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,446
    GATraveller said:
    Awesome!!  I'm with you......I don't do chops near enough.  
    Thanks for the inspiration.
    Best seven bucks I have spent at the grocery, ever. Enjoy the chops, you got this... 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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