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  #21  
Old 06-17-2019, 09:04 AM
ltrain ltrain is online now
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Originally Posted by hnd View Post
i do whatever seasoning tickles our fancy at that time. sometimes i'll hit it with a little bit of smoke, sometimes not, but then it goes into the sous vide machine at 150 for 2 hours. Then char it up on kettle or pellet and you are good.
Nice to see another sous vide fan. Im about 140 on the chops myself.
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  #22  
Old 06-17-2019, 07:24 PM
Mrmojo Mrmojo is offline
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Try brining them in dill pickle juice for a day or so. You cannot believe what a difference this makes. High heat on the grill til temp is 145
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  #23  
Old 06-18-2019, 07:00 AM
pnnylfr pnnylfr is online now
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I also brine. Go to Epicurious and look up "grilled maple-brined pork chops". Grill to 145 then remove and let rest. I also use 1-3/4" - 2" chops. Get great results on charcoal(sear than indirect) but still trying to perfect for gas.
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  #24  
Old 06-19-2019, 09:18 AM
hnd hnd is offline
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Originally Posted by ltrain View Post
Nice to see another sous vide fan. Im about 140 on the chops myself.

if they are farm fresh chops, agreed. storebought i tend to get them to medium.
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  #25  
Old 06-19-2019, 11:36 AM
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bigwalleye1 bigwalleye1 is offline
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late to the party, but i marinade them in a little soy sauce, schilling? hot shots, and garlic powder for an hour, then grill.
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  #26  
Old 06-19-2019, 12:19 PM
tmeo tmeo is offline
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Default center cut fat pork chops......

sous vide, 135 degress for hour, in butter. then finish on the grill.
doesn't get any better than that, maybe a glass of scotch while grilling.
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  #27  
Old 06-20-2019, 05:45 PM
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tly tly is offline
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Originally Posted by gmerz View Post
In my mind, pork is best cooked on charcoal versus gas. I use a rub. Equal parts salt, pepper, cumin and half part garlic. While grilling, a dark beer goes best.
Beer as a marinade, right??
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  #28  
Old 06-23-2019, 06:04 PM
MorganMan MorganMan is offline
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Big, fat, bone in Iowa Chops on the grill. I use a honey mustard glaze recipe that I found 20+ years ago and never disappoints. I just brush the glaze on after I have turned the chops and they have cooked for a few min on each side. You need to turn down the heat once you start brushing them and turn them often as the sauce does have honey and will burn. I usually double the recipe and keep some of the glaze to dip the chop in if people so desire. Can also use it as a jus and make left over pork chop sandwiches to dip in it. Some time ago, the White wine Worcestershire sauce became unavailable, so I have used regular Worcestershire with little difference in taste.

Hone Mustard Glaze:
1/4 cup Honey
2 Tablespoons Dijon style mustard
1 Tablespoon orange juice
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon onion powder

Combine all in saucepan and bring to boil for about 2 minutes or until sauce starts to thicken slightly.
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  #29  
Old 06-24-2019, 09:52 AM
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Originally Posted by Ozark Bob View Post
I do them just like a steak. For extra thick chops I lower the heat to about 400 and use an instant read thermometer to make sure they get to 160. Bob
160 is too high for pork chops. Back in the old days, 160 was the right temp, fear of cooties. Today FDA says 145 is good. If you prefer dried out, over cooked pork, then 160 is it. If you want nice juicy pork then try 145. You won't regret.
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  #30  
Old 06-24-2019, 02:03 PM
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mcbreth mcbreth is online now
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marinate overnight in Worcestershire Sauce. Sea Salt and black pepper,Charcoal. Charcoal grill medium heat until 140-145.

I have a pellet smoker and find that thick cut chops don't take the smoke very well unless they are on for a couple hours.
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