Pork Chops

[zubby01]

With ya'll's help, I'm pretty decent cooking some chicken now. Ribs of mine still need a lot of work. Brisket is not bad.

Wife cooks some good pork chops with mushrooms and Apple Juice in a pan.

I have never cooked pork chops but they look good in the store. I am attaching a picture of what I see (w/out the seasoning).

How do you all cook 'em up?

Also, how lean are pork chops in general? Trying to lose a few.

[Shagdog]

Hot grill a few minutes a side, pull around 140 IT.

[zubby01]

Hot grill a few minutes a side, pull around 140 IT.

Just like a steak?

[THoey1963]

Yep. If they are that thick (like in picture), I do a reverse sear just like a steak. Indirect until they get to about 130*, then direct sear over high heat to get them up to 140*. Gets a nice crust on them and they will carry over to 145*.

Those will be pretty lean. Don't over cook or they will dry out.

[landarc]

I much prefer that cut of pork as a roast, with the bones. You get a much nicer piece of meat, far more moist.

[Big George's BBQ]

You have some great advice I love pork chops off the grill Enjoy

[smoke ninja]

The problem with those pork chops is how lean they are. They will dry out if taken past 145. i experienced horribly overcooked meat all through my childhood so i didnt get to truly appreciate pork chops until i was an adult. as stated basicly cook like a steak.

[SmittyJonz]

I like BoneIn Assorted Chops 1.5-2" thick - hit them with PlowBoys Yardbird on both sides and grill them on Charcoal n a few Wood Chunks till 155*-160*.

http://i1326.photobucket.com/albums/u645/bobjones79/4606873F-CF8F-442D-A1DD-EF943B953DB9_zps8lnkfyou.jpg (http://s1326.photobucket.com/user/bobjones79/media/4606873F-CF8F-442D-A1DD-EF943B953DB9_zps8lnkfyou.jpg.html)


http://i1326.photobucket.com/albums/u645/bobjones79/03960CD5-6DBA-400F-BCBA-CF1FFA55023D_zpsd3timqjs.jpg (http://s1326.photobucket.com/user/bobjones79/media/03960CD5-6DBA-400F-BCBA-CF1FFA55023D_zpsd3timqjs.jpg.html)

[J&B'sBBQ]

We prefer bone-in chops as they add more flavor and moisture, but we take what we can get sometimes. Pork chops on the grill are a family favorite around here, and you got some great advice on cooking them...just as the others said, cook em' just like a steak but be sure to not overcook. A great chop off the grill is right up there with a good steak in my book.

[Trailer Trash]

I agree with grilling them like a steak. Instead of a rub I like a teaspoon on each side of "Dales". It tastes like steak for half the price. I also like it grilled as above with just salt and pepper.

[ALBURNT EINSWINE]

Thick cut bone-in is the way to go. Temp is key to a good chop 150-155* is my preference. Indirect and finish over direct heat, or sometimes I grill them over direct heat the whole time for a faster cook.

[captndan]

Brown them on both sides then braise till done. They won't dry out that way.

[Bludawg]

Brine indirect to get some smoke for 20 min then finish direct and pull at 135 rest to 140

[Smoking Westy]

Love me some pork chops - when done right they are killer. I grill mine direct over a couple minutes per side to get some good color and then move them off indirect to finish cooking.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/73c80e7b11e66a4f78ad0f3ac241a128_zps9c8cef8f.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/73c80e7b11e66a4f78ad0f3ac241a128_zps9c8cef8f.jpg.h tml)


http://i155.photobucket.com/albums/s290/mjweste/Grilling/556d2e851eafdd60eb894dc9bf6c1dcc_zpse6b43c2d.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/556d2e851eafdd60eb894dc9bf6c1dcc_zpse6b43c2d.jpg.h tml)


http://i155.photobucket.com/albums/s290/mjweste/Grilling/6a938cbc012cc524e763ebe09936fc5f_zpsccbf0846.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/6a938cbc012cc524e763ebe09936fc5f_zpsccbf0846.jpg.h tml)

As others have noted cook until you hit 140-145, let rest and enjoy.

[NeilH]

Love to sear directly then finish indirectly to 140. Pull, rest, devour.

[golfnugget]

Pork chops are one of my family's favourite meals, which I find a little funny because I was never a fan of the dried out pork chops that we used to eat as kids :)

I usually put the pork chops in a brown sugar and kosher salt bath for a few hours before cooking. Then pull them out, pat them dry with a paper towel and roll them in some mustard and then put some Cowtown Hog Rub on them.

After the prep, I fire up the Kamado to 600+ and grill them for about 5-7 mins a side.

When peaches are in season I also have made a nice peach bbq sauce and grilled some peaches to go along with them.