Juicy pork chops?

jbelson · 08-16-2018, 01:45 PM

Curious as to your tips for juicy pork chops. A lot of times they come out a little dry and flavorless. I've had amazing one's at a couple of steakhouses, but they wont let me in the kitchen to see how they do it.
So how do you get a juicy, flavorful pork chop?

Ag76 · 08-16-2018, 01:59 PM

https://blog.thermoworks.com/2016/04...ed-pork-chops/

https://blog.thermoworks.com/2017/09...ut-pork-chops/

https://www.kingsford.com/how-to/por...mviOvX0D3Xi.97

Springram · 08-16-2018, 02:05 PM

Brining helps a lot. Wet or dry.

KORND4WG X · 08-16-2018, 02:07 PM

Pulling at ~143 usually works for me.

I did a full pork roast and brined for a few hours that was super juicy.

Stingerhook · 08-16-2018, 02:08 PM

145 and off, don't worry about grill marks.

thirdeye · 08-16-2018, 02:13 PM

Brine.

Norm · 08-16-2018, 02:16 PM

All good suggestions above. Commodity pork chops are so lean it's easy to dry them out by overcooking. See if you can find some place that sells heritage pork like Berkshire.

bproffer · 08-16-2018, 02:31 PM

As others have said, Brine and dont overcook.

IamMadMan · 08-16-2018, 02:31 PM

Oakridge Game Changer Brine mixed with apple juice.

Cook · 08-16-2018, 02:43 PM

Two things for two reasons...

1) Brining will carry seasoning into the meat. That will give you the flavorful bite you are looking for...especially if you are cooking a double cut, or other thick chop or whole loin. A dry or wet brine will work. Keep in mind that a brine is more about flavor than it is moisture...which is why dry brining works so well. The meat is already full of moisture so a wet brine really can't make it much more moist than it was originally, if at all.

Which brings us to point #2...

2) Don't over cook it! Pork is done & safe at an internal temperature of 145. It will not be pink at that temperature so there is no excuse to cook it beyond that point. If you cook it to 145 it will still be moist. There really is no other trick to it.

jbelson · 08-16-2018, 04:07 PM

Great suggestions. Will brining make it too salty though? How long do you brine?

Ag76 · 08-16-2018, 04:43 PM

Quote:

Originally Posted by jbelson

Great suggestions. Will brining make it too salty though? How long do you brine?

The links I posted above will give you brining guidelines.

jermoQ · 08-16-2018, 05:09 PM

You already have them answer but pork chops are my favorite steak to eat so they need to be good. Don't overcook them. Thick cut are the best, use a probe to watch temp till it hits 145, 150 at the most. Brining is awesome too. Adds flavor.

Ag76 · 08-16-2018, 05:32 PM

Here is a pic of a pork chop I cooked last night. It was excellent. I did not have time to brine it. Pulled it at 140-145 IT. Basted it with Yes Dear Competition Sauce about 5-10 minutes before I pulled it. There were two in the package and I am going to cook the second one tonight.

Zin · 08-16-2018, 05:33 PM

Buy chops 1.25 or thicker, the most important thing is not to overcook. A good juicy pork chop cannot be rushed.

08-16-2018, 01:45 PM	#1
jbelson Knows what a fatty is. Join Date: 10-17-17 Location: Valley Village	Juicy pork chops? Curious as to your tips for juicy pork chops. A lot of times they come out a little dry and flavorless. I've had amazing one's at a couple of steakhouses, but they wont let me in the kitchen to see how they do it. So how do you get a juicy, flavorful pork chop? __________________ Instagram @carnivorekingdom

08-16-2018, 02:05 PM	#3
Springram is One Chatty Farker Join Date: 09-14-12 Location: Spring, Texas	Brining helps a lot. Wet or dry. __________________ Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original)

08-16-2018, 02:08 PM	#5
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	145 and off, don't worry about grill marks. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

08-16-2018, 02:13 PM	#6
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Brine. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

08-16-2018, 02:31 PM	#8
bproffer Take a breath! Join Date: 09-12-07 Location: Bakersfield, CA	As others have said, Brine and dont overcook. __________________ Kamado Joe Big Joe, Yoder YS1500, Cookshack FEC-100, Weber Genesis.

08-16-2018, 01:59 PM	#2
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	https://blog.thermoworks.com/2016/04...ed-pork-chops/ https://blog.thermoworks.com/2017/09...ut-pork-chops/ https://www.kingsford.com/how-to/por...mviOvX0D3Xi.97 __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs

08-16-2018, 02:07 PM	#4
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA	Pulling at ~143 usually works for me. I did a full pork roast and brined for a few hours that was super juicy.

08-16-2018, 02:16 PM	#7
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	All good suggestions above. Commodity pork chops are so lean it's easy to dry them out by overcooking. See if you can find some place that sells heritage pork like Berkshire.

08-16-2018, 02:31 PM	#9
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Oakridge Game Changer Brine mixed with apple juice.

08-16-2018, 02:43 PM	#10
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Two things for two reasons... 1) Brining will carry seasoning into the meat. That will give you the flavorful bite you are looking for...especially if you are cooking a double cut, or other thick chop or whole loin. A dry or wet brine will work. Keep in mind that a brine is more about flavor than it is moisture...which is why dry brining works so well. The meat is already full of moisture so a wet brine really can't make it much more moist than it was originally, if at all. Which brings us to point #2... 2) Don't over cook it! Pork is done & safe at an internal temperature of 145. It will not be pink at that temperature so there is no excuse to cook it beyond that point. If you cook it to 145 it will still be moist. There really is no other trick to it. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

08-16-2018, 04:07 PM	#11
jbelson Knows what a fatty is. Join Date: 10-17-17 Location: Valley Village	Great suggestions. Will brining make it too salty though? How long do you brine? __________________ Instagram @carnivorekingdom

08-16-2018, 05:09 PM	#13
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	You already have them answer but pork chops are my favorite steak to eat so they need to be good. Don't overcook them. Thick cut are the best, use a probe to watch temp till it hits 145, 150 at the most. Brining is awesome too. Adds flavor. __________________ 9 out of 10 cannibals agree...vegetarians taste better! Last edited by jermoQ; 08-16-2018 at 05:28 PM..

08-16-2018, 05:33 PM	#15
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	Buy chops 1.25 or thicker, the most important thing is not to overcook. A good juicy pork chop cannot be rushed.