This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Indirect-grilled boneless pork chops with fresh herbs

  • Filter
  • Time
  • Show
Clear All
new posts

    Indirect-grilled boneless pork chops with fresh herbs

    I would say reverse-seared but there was very little searing done so I just cal it indirect-grilled. Dry brined for 2 hrs, oiled and peppered.

    Chopped up some fresh chives, thyme, sage, and rosemary from the herb garden as a topper. Grilled indirectly with apricot wood to IT of 145-150. You just can't get a pork chop this good in any restaurant.

    I hastily took the pic before the corn on the cob, potatoes and fresh veggies were plated. Glass of SIMI cabernet sauv not pictured.

    Click image for larger version

Name:	IMAG5228.jpg
Views:	18
Size:	106.8 KB
ID:	10287

    Really nice shot there AHL. Cook book quality. Nice.


      Thanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.


        Originally posted by Aaron 'Huskee' Lyons View Post
        Thanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.
        I saw that - was thinking to myself "hastily took the pic" ... suuuure you did. That's probably a plastic pork chop! To ensure you are not faking these pics, you'll need to FedEx me 2 sample chops to eat... err... I mean evaluate.

        Seriously though - great looking chops. You can't get that in most restaurants because they cook the living daylights out of their pork.


          I'm having a reheated one for lunch at work right now. I'll see if I can snap a proof pic!


            See? No plastic chops here.

            Click image for larger version

Name:	IMAG5230.jpg
Views:	13
Size:	114.4 KB
ID:	10329


              I'd hit that in a heartbeat! Great cook, AHL. I sure do like pork loin steaks. I get the big honking 10 lb'r at Sam's and cut it into 2" steaks (I cube the marbled end for stew meat).

              And since I viewed the webcast on salt, I've started dry-brining. That is working out most excellently! Props to the Vitamix of BBQ docs, Dr. Blonder!


              • Huskee
                Huskee commented
                Editing a comment
                Thank you sir. Pork done correctly is gooood schtuff.

              Originally posted by Aaron 'Huskee' Lyons View Post
              See? No plastic chops here.

              Well then....
              Attached Files


                Originally posted by jholmgren View Post
                Well then....
                Lol. Love the lead up....click here....photo!



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                Click here to read our comprehensive Platinum Medal review

                Compact Powerful Sear Machine For Your Next Tailgater

                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review

                GrillGrates Take Gas Grills To The Infrared†Zone

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.