Here we have a couple of nice, thick boneless pork loin chops:



I like to coat them with a brown sugar based dry rub before they hit the gril. Served with mashed potatoes and grilled asparagus:



Pulled from the grill at a Thermapen-verified 145°F so they are safe to eat, but still juicy:

That looks really good. How hot do your run the grill. Pork usually has to be at least somewhat low and slow, or it will dry out (and those don't look dry.)

That looks amazing!

quote:

Originally posted by BBMW:
That looks really good. How hot do your run the grill. Pork usually has to be at least somewhat low and slow, or it will dry out (and those don't look dry.)

Yeah, those look just right!

quote:

Originally posted by BBMW:
That looks really good. How hot do your run the grill. Pork usually has to be at least somewhat low and slow, or it will dry out (and those don't look dry.)

I run medium-high heat (to get the nice caramelized grill marks), then I throw the chops over indirect heat to finish cooking so they don't dry out.

Nice.
Besides a rub, I inject mine with apple juice, apple cider vinegar, worcestershire sauce.
I indirect on the BGE @ 225 until 105 then heat the grille up to sear and pull off at 150+/- or when seared nicely.
YMMV

Those look awesome! Did you brine first?

quote:

Originally posted by lastmanstanding:
Those look awesome! Did you brine first?

Good question.

I actually "dry brine" my chops. I coat them liberally with the dry rub (which contains a fair amount of kosher salt) at least an hour before I grill them. Makes for tasty, tender, and juicy chops.

Good stuff.

I've done mine indirect but they were missing a touch of char., though plenty juicy.

I'll have to try this the EZ_B way or smschlz's way. Both sound like winners.
Looks great! I think pork chops get looked over too often for other cuts.

Looks excellent! What else is in the mashed potatoes?

Message to self. Do not open any more EZ_B threads right before dinner.

quote:

Originally posted by 6guns:
Looks excellent! What else is in the mashed potatoes?

Yukon gold potatoes, 2% milk, low fat sour cream, a little salted butter, a little blue cheese, minced fresh chives, kosher salt, and fresh cracked pepper.

Sure glad you didn't lay an AR 15 or a couple of pistols next to those great chops. They speak for themselves!

quote:

Originally posted by EZ_B:

quote:

Originally posted by lastmanstanding:
Those look awesome! Did you brine first?

Good question.

I actually "dry brine" my chops. I coat them liberally with the dry rub (which contains a fair amount of kosher salt) at least an hour before I grill them. Makes for tasty, tender, and juicy chops.

This is how I do it except I reverse sear them. I also coat them with a small amount of olive oil before applying the rub.

Jim

quote:

Originally posted by EZ_B:

quote:

Originally posted by 6guns:
Looks excellent! What else is in the mashed potatoes?

Yukon gold potatoes, 2% milk, low fat sour cream, a little salted butter, a little blue cheese, minced fresh chives, kosher salt, and fresh cracked pepper.

Very nice!

quote:

Originally posted by bigdeal:
Message to self. Do not open any more EZ_B threads right before dinner.

Indeed !

Pork chop lust here

You know how to cook!!! !

I really enjoy thick-cut Iowa chops with a t-bone in them.

A good pork chop is really hard to beat. Nice work.

Needs protection....

Here's a real simple pork chop brine that works great:

32 oz. filtered water (no chlorine)
1/4 cup kosher salt
1/4 cup sugar (or "Swerve" sugar substitute...which works fine, that's what we use)
1/4 cup apple cider vinegar

Brine from 2-12 hours, then use your favorite rub and cook as you wish. I finish mine to 135 degrees and they are incredibly juicy and tender.