Thick TOUGH Pork Loin 'Chops" ... boneless ... not too great

[Q_Egg]

I think your whole problem is that you're overcooking them. Take them off at 140, put them on a plate, cover it with foil and let them rest for 10 minutes. It's OK if they're a little pink. Even if there was trichinosis in domestic pork (there isn't) it would be killed at 137. Pink is good.

Man !! .... it's tough to break those old, old rules! ... but I hear you loud and clear.

Phil, .... this next batch will allow me to try two using the hot sear, warming rack/ foiled plate finish ... and ... the other two just smoked at 225*F until they hit 140* F .... then a few minutes rest. I like this plan because it gives me two distinctive approaches to compare.

 

[Ron_L]

Ron L, Ive ate their a few times. Its about an hours drive from here. Have you eaten their?

Yep, a few times, but it's been a two or three years since he last time. I was in town for a trade show at the Soaring Eagle Casino and had dinner there one night.

I've used thier pork chop recipe several times.

 

[JimT]

Take one of them big old chops and put it in a small fryin' pan. Smother with your favorite mexican style salsa. Cover, and set on a medium low burner on your stove. Go about your business for 2, 3, even 4 hours on low! Eat.

Not 'Q, but darned tasty, and you can cut it with a fork!

 

[Plowboy]

Seared on both sides for two minutes or so, and then finished indirect until 145 or 150 internal. Then they rest for 5-10 minutes while we assemble the rest of the meal. As others pointed out, today's pork is vey lean, so it will dry out if you cook it too long. Today's pork is also safe to eat at lower temperatures, so you really don't need to cook them to 165.

Also, I won't buy boneless chops. If I can't get bone-in loin chops that are at least 1" thick I'll go someplace else.

This is exactly what I would say. 165 internal temp is too high. Pull off at 150 or so and they will still rise as they rest. Chops are very lean so they dry out easily. I, personally, wouldn't use a Jaccard and punch holes because you are allowing avenues for the juices to release. I also agree with the bone in advice. This is the same reason I cook my chicken breasts on the bone and then debone to serve. Bone adds flavor and moisture... or retains it.

 

[Trout_man22]

Did some tonight picked up 4 of the best looking chops (1-1/4" thick) I've seen in a long time. Brined them (salt and brown sugar) for 50 min's then a HOT fire for 4 to 5 mins per side then cover until they were 140. It was worth satnding in the rain to get it done.

 

[Q_Egg]

Did some tonight picked up 4 of the best looking chops (1-1/4" thick) I've seen in a long time. Brined them (salt and brown sugar) for 50 min's then a HOT fire for 4 to 5 mins per side then cover until they were 140. It was worth satnding in the rain to get it done.

If I distill most of what I read to a few 'keepers' ..... I'm going to go with the brine (experiment with time), HOT sear, cover and cook to ~140*F.

This thread has done a great job pinning down issues and techniques for what was a 'problem' cook for me.

Many, many thanks!

 

[drbbq]

Don't forget a 5 minute rest. It's very important.

 

[Q_Egg]

......... thank-you Ray, ... if you feel it is important enough to post again then I will NOT forget!!

Regards,

 

[Q_Egg]

Closing the Loop .... Brined, Seared, Low-temp, Hold

... couldn't wait to make amends for the first cook issues. Brined two chops from same Costco package. Thirdeye's formula (Flavor Brine) .... went for 4 hours due to thickness & wifey's work schedule. Poured off brine, Dizzy Pig Jamaican Firewalk seasoning .... seared on expando right on glowing lump ... 2 min per side. Pulled to plate, inserted cooking grate, heavy stainless griddle for indirect, another raised grate to create airspace under chops. Shut down dampers and EGG quickly went to 240*F. Pulled chops at 140*F internal .... placed on plate with dome cover for 8 minutes. Served with beans, homemade coleslaw, homemade bread. Great improvement !!! Must honestly say they were not really 'tender' but significantly better than previous cook. Did not use Jaccard tenderizer tool. Chops were very moist and flavorful and a great Friday night dinner! Will definitely do these again (probably bone-in).

Thanks to all for a successful tutorial!

 

[The_Kapn]

WTG Tommy!

I just love it when a plan comes together!
Sounds like just "fine tuning" now.

Congrats !

TIM

 

[Q_Egg]

WTG Tommy!

I just love it when a plan comes together!
Sounds like just "fine tuning" now.

Congrats !

TIM

Many thanks for taking note ... and your earlier help !! Nothing is more rewarding than the process of trial, some degree of failure, learning, and some demonstrable success ...... good eats is a huge bonus!

Regards,