1/2" bone in pork chops

[Rod]

Normally we get the thick chops and reverse sear. I'm determined to learn how to perfect these thin little temperamental buggers. So we got a whole pack of these from Costco. I want to do hot and fast. Something quick, simple and easy. Suggestions are surely welcomed. I was thinking over one layer of charcoal in my PKGO as was suggested in another thread for pork steaks. These are just so lean I'm not sure about that.

[jfmorris]

Chops like that I tend to marinate in a liquid, and do hot and fast on Grillgrates. Chops and bone in chicken are about the only thing I do on the rail side of grillgrates on my grill.

They will be done in probably 2-3 minutes per side depending on the heat. I try and temp them, but unless you grab them in the tongs and come in from the edge, hard to hit center on a 1/2 inch thick flat piece of meat.

[Rod]

Thanks. Direct or indirect?

[jfmorris]

Rod I do direct. Hot and fast. Basically, just keep flipping until they hit 140.

[jfmorris]

Chops are the one thing I use something called "Dale's Sauce" with. Basically a soy based marinade concoction from the grocery store. 30 minutes or so is usually plenty to marinate some thin chops.

[Panhead John]

I love blackened pork chops done in a cast iron skillet. I do them on my little butane burner in the garage, don’t wanna smoke up the house. Brush melted butter on each side and coat the chops with your favorite blackened seasoning mix. If you don’t have one, I use Louisiana Brand Blackened Seasoning, it’s my favorite. Melt about 1/4 cup of butter in the skillet, get it screaming hot. Sear both sides of your chops for about 2 minutes each. Very tasty! You could do this on the grill with your CI, but it’s a lot less of a hassle doing it on a burner or stove [if you’ve got a good venting system]

[mnavarre]

Yup, what jfmorris said. Wet brine, warp 10, and just keep flippin'. Thin steaks or chops like that work great on a griddle too.

[Huskee]

I agree with all the above, hot & fast coals or cast iron. Flip often.

[Jerod Broussard]

Thin hot and fast. Zero indirect unless someone needs to keep warm post cook for a short period of time.

[texastweeter]

Batter and fry them mamajamas

[Jerod Broussard]

I grew up on fried pork chops. The grill is definitely less messy.

[Donw]

Thin pork chops cry for frying here too. Grew up with them and still love seeing them on my plate.

[Bkhuna]

A thirty minute brine makes a big difference no matter how you cook them.

I like those thin chops for breakfast with a little white gravy made from the drippings.

[Rod]

As expected you can always count on The Pit! Thanks everyone for you input. I just did a single layer of coals on my PKGO. Just a little avocado oil and Meat Church Holy Gospel. Definitely wasn't as juicy as the thick bone in chops, but wasn't dry either. I'll probably do a brine the next time. The whole goal for me is quick and little fuss. Not sure I'll go with any kind of marinade at this point for future cooks as I don't like gunking up the grill as part of the no fuss desire.

[texastweeter]

Beautiful