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What can I do with these?

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Powak
Powak Posts: 1,391
in EggHead Forum
Just picked these up at Hanny’s the other day. Looking for a good way to cook em up tomorrow night. SWMBO doesn’t like smoke and I’m not home until 2 hours before dinner so we won’t have time for that. Any suggestions?
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  • GrateEggspectations
    GrateEggspectations Posts: 9,292
    edited September 2018
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    Read the label: “Grill it like a steak”. 

    I would wet brine and then sear before bringing it up to correct internal temp via indirect cooking. Pork dries out quickly, so don’t overcook!

    I used to hate pork chops and the like until I learned to cook them correctly. 
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  • caliking
    caliking Posts: 18,731
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    Ignore that fork diagram. Yes on brine, cook to 135ish and rest. Eat. Enjoy. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    And a honey mustard glaze wouldn’t hurt. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
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    Schnitzel and brown mushroom gravy. No smoke (not egged) and delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Powak
    Powak Posts: 1,391
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    GrateEggspectations said:
    Read the label: “Grill it like a steak”. 

    I would wet brine and then sear before bringing it up to correct internal temp via indirect cooking. Pork dries out quickly, so don’t overcook!

    I used to hate pork chops and the like until I learned to cook them correctly. 
    Would marinating in a dressing work like a brine? That’s been the only way I’ve been able to cook juicy loin cuts specifically those spareribs they label “boneless country ribs” at the store. I’ve found it to be a stuggle to get a good crust without the interior turning to sawdust.
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  • Scantron
    Scantron Posts: 93
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    A brine does wonders for a pork chop!!
    Cooking on a Large Big Green Egg in North Chicagoland.
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