Thick Pork Chops

[RAD]

I picked up a couple of really nice and thick pork chops today. Any advice cooking these bad boys?

[Kona]

this is a pretty good article about cooking pork chops and the different cuts...

http://amazingribs.com/recipes/porknography/pork_chops_and_country_ribs.html

[Big Dawg]

I'm getting ready to cut down a whole pork loin into some nice thick chops.  Tomorrow they'll be cold smoked at my place for a couple of hours, then later in the evening they'll go on the gasser at my parents'.  The GrillGrates do a great job, on the old, cheap, Char-Broil.  I'll probably hit 'em with some Big Dick's before the go on the grill - either Oink It or the Rib Rub, not sure yet.

I've done this several times in the past and it's always a crowd pleaser.





BD

[teesquare]

I like 'em 2 ways:

1. Brine them - then a red hot grill/sear

2. Rub them - then vac bag and Sous Vide, and finish on a red hot grill with  1 min. on each side.

[Pappymn]

Make a nice pan sauce. Butter, wine, some herbs maybe.

[Kona]

I did these not long ago on my Pit Barrel using a mustard sauce recipe

[RAD]

Thanks Guys, so far looking good. I will let you know what I end up doing. Might be Monday before they hit fire.

[Big Dawg]

Can't wait ! ! !





BD

[Savannahsmoker]

Waiting

[Ka Honu]

If thick enough they're eminently stuff-able.

[muebe]

I like to give them a nice hot seat in a cast iron skillet.

They are so good cooked to a IT of 145F

[Big Dawg]

If thick enough they're eminently stuff-able.

Ohhhhh, forgot about that ! ! !





BD

[RAD]

Thanks for all the great advice and i just posted the results