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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-30-2023, 01:22 PM | #1 |
On the road to being a farker
Join Date: 12-23-19
Location: Southern California
Name/Nickname : JC
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How do you make tender pork chops?
I like grilling pork chops on my Weber 22", but unfortunately it's always hit or miss when it comes to tenderness & juiciness. They always have a nice flavor but lately my attempts at grilling those thick Costco pork chops have resulted in dry (and less tender) chops. They come out juicy sometimes but I can't get any consistency. I recall cooking very tender chops the last time I visited my parents, but these were about 1/2" thick w/bone in. So I'm wondering if the primary issue is the thickness of the pork chop. Too thick means on the grill longer with higher chance of drying out.
Last night I followed Kent Rollin's approach to tender pork chops, which was to marinade in lime juice for 4 hours, along with a little bit of Adolph's meat tenderizer. Then place in foil with butter and grill over direct heat 3min on each side. Unfortunately they still came out on the dry side. In Kent Rollin's defense, his pork chops looked to be between 1/2" to 1" thick so he didn't have to keep on the grill as long. If the simple solution is to grill thinner chops then I'll start cutting the Costco chops in half, but I thought I'd ask for opinions to see if there's something else I can try. The attached pic was not from yesterdays cook, but was added so you can see thickness. |
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05-30-2023, 01:39 PM | #2 |
is One Chatty Farker
Join Date: 04-21-15
Location: Connecticut
Name/Nickname : Dave
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I suppose it depends on how you want to cook them and what characteristics you want. Grill marks, smoke? I can't help with that, never cooked chops on a grill. What works for me is to steam them in a covered skillet with about a 1/4 inch of water and some onion. Lemon, S&P. Only takes a few minutes.
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05-30-2023, 01:42 PM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I like 1.5” thick ManChops with a Heavy dusting of PlowBoys Yardbird and let sit about 1/2 hour and then grilled over charcoal n wood chunks to 140-145* IT…….
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 05-30-2023 at 01:54 PM.. |
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05-30-2023, 01:48 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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If you want extra tender, cut with a fork - sear them on both sides in skillet them simmer cook them in Onion Gravy for 1 hour.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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05-30-2023, 02:10 PM | #6 |
is One Chatty Farker
Join Date: 07-10-18
Location: East Peoria Illinois
Name/Nickname : Terry
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Brine them.
Overnight is best. I usually mechanically tenderize them with either the needle thing, whatever it's called, or a mallet. Sous vide works very well, also. I go to a lower IT, 135*. Pork loin chops are pretty damn lean. Hard to keep them moist.
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05-30-2023, 02:24 PM | #7 |
Full Fledged Farker
Join Date: 07-28-06
Location: Central Florida
Name/Nickname : Tom
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I grill loin chops i've cut from a whole loin. 1 - 1 1/12" thick. I always brine for at least 1 hour up to 4 hours in a water & salt brine. They stay plenty moist for us. It's not a soft tender texture like wet baked or braised chops. Texture is is more like a strip steak texture, that's the way we like them, not fall apart. Brining is the key I think.
I also use the vortex turn wide side up for chops. |
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05-30-2023, 02:36 PM | #8 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Don't over cook them!!! Sorry mom, your pork chops sucked, no need to kill something that's already dead. 135-137 tops, carryover will take them over the safe 140 threshold.
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05-30-2023, 04:27 PM | #10 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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A simple brine can benefit pork, making it more tender and even adding flavors.
Keep in mind that a brine is different from a marinade. Basic Wet Brine 4 Cups Water 1/4 Cup Kosher Salt 1/4 Cup Brown Sugar 2 Cups of Ice Cubes Heat the water bring to a low simmer add salt and sugar once dissolved remove from heat and once it has cooled add the ice. Suggested Brine Times for Thick Cut Pork Chops 2- 4 hours Soy Sauce, Worcestershire Sauce, Granulated Garlic, Granulated Onion, any of these can all be added to the warm water before cooling for adding flavor into the brine. Never exceed Internal Temp of 145° or they become dry and tough. Another way for tender chops is to briefly smoke / grill them and put then in Sous-Vide for a couple hours. |
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05-30-2023, 05:29 PM | #11 | ||
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
Quote:
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05-30-2023, 05:34 PM | #12 |
On the road to being a farker
Join Date: 12-23-19
Location: Southern California
Name/Nickname : JC
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I watched a How to BBQ Right youtube video by Malcom Reed and he also suggested removing a thick chop from the grill when internal temp hits 135 degrees. But I was a little skittish about doing that, but I didn't think about the carryover so maybe it's the way to go. Thanks!
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05-30-2023, 05:37 PM | #13 | |
On the road to being a farker
Join Date: 12-23-19
Location: Southern California
Name/Nickname : JC
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Quote:
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05-30-2023, 06:29 PM | #15 |
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Join Date: 07-09-09
Location: Loxahatchee, FL
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Brine, Brine, and then after that Brine!
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