First Pork Chops on the BGE

Longtrain · October 2020

I picked up some nice boneless pork chops this week. I brined them for 4 hours in salt, brown sugar, cloves, onion, pepper corns, sage and thyme. I rinsed and then sprinkled them with a little salt and fresh ground black pepper.

I cooked them indirect at 250F to an internal temp of 125F, basting them with a honey mustard glaze. I then pulled the plate and went direct above them felt line. They cooked pretty fast and they got away a bit, I pulled them at 145F. They were moist and tender, they had slight smoke, as I added a piece of pecan early on. I’ll need to watch my temps next time and try for a little heavier sear without over cooking. All in all, I was pleased, they were yummy.

lkapigian · October 2020

Beauty ! Can't beat a good Chop

Stormbringer · October 2020

Nice looking rack of chops.

GrateEggspectations · October 2020

Looking good, and I like the approach.

As a kid, I had an aversion to pork chops. Then I learned the majority of people overcook them to death. When prepared correctly, they are a delicacy (and still cheap, to boot!).

First Pork Chops on the BGE

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