grilling/smoking pork chops

[Endust]

anybody have any suggestions on pork chops?

i've just recently started experimenting with chops and I'm underwhelmed.

i was thinking of throwing some on for lunch while my brisket smokes this weekend, but ideally would like some suggestions for grilling as well.

i've had better luck with center cut chops, but I really need suggestions on cut, seasonings and grilling/smoking techniques.

many thanks.

 

[jimmyjazz]

I grilled up some pork chops the other night. They were nice, thick boneless chops, too. I made a bourbon glaze and let them sit for an hour or so before grilling.

They sucked.

Can't help you.

 

[simihorn]

Costco sells nice boneless, thick, center cut pork chops that gril up nicely.

I do montreal seasoning for the adults, lemon pepper for the kids.

Drizzle a little olive oil and then sprinkle the seasonings. Rub everything in. Let it sit for 10 to 15 minutes to let them warm up a little.

Gas grill on medium high to high.

Cook them fast and hot. about 4 mins per side, with a turn halfway per side to get crosshatch grill marks, which look nice on chops.


Pull them off and let them rest for at least 10 mins.

Juicy and delicious. My wife and kids really like them

I have not had good luck w/ other chops and grilling. If they have bones, my wife pan fries them. She did that last night and they were awesome.

 

[scottsins]

do not cook them past medium. pull them off at an internal temp of about 135 ish.

 

[jimmyjazz]

In reply to:

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[dahorns]

1) brining is your friend when grilling thick chops
2) watch the internal temp, 135 is good
3) "GRILLING" marinate overnight(your choice), I like easy, so usually it's italian; leave a moist coating of marinade, lightly sprinkle lemon pepper and garlic powder OR montreal steak is good too, coat with bread crumbs of your choice, place on wire rack ontop of cookie sheet, place in grill (I like to put the sheet on either the waming rack or on the far end of the grill w/o a burner on under it, medium to hot heat for about 20 minutes if thin, a little longer if thicker (thermometer is your friend when trying to get juicy chops rather than dry).
This is similar to doing in an oven, but to me (and my wife and kids) they just taste better coming off of the grill.
4) Grill w/o coating - pat dry the brined chops, sear 4- 6 minutes per side, check temp, put on warming rack for few minutes if needed to get to 135-140. Of course if thin chop, reduce time of searing

5)SMOKED- pat dry brined chops, sear for 2-3 minutes on each side, place in smoker 250-275 until temp hit 135-140, enjoy

 

[DeadHeadHorn]

A good pork chop is pretty rare, IMO, though when done right they are awesome. My only advice is brining them. I like a honey and ground clove brine, in addition to the normal salt/sugar. I tried an Emeril recipe once where he brined some thick chops and I will never eat them another way.

I imagine smoking them would dry them out quite a bit. The brining will certainly help in that sense, but I always pan sear, then finish in the oven. I think a smoked pork chop would be really good though.

 

[GakFoo]

page 48, hornfans cookbook

next

 

[Endust]

many thanks.

 

[baboso]

What simi said. Fast and hot is the key. Almost like searing a tuna steak.