My wife bought some butterflied pork chops for dinner tonight. I told her that I could jus put them on the gasser and she wouldn't have to make a mess or heat up the house (It is already in the 80's here in Houston). I put them on the grill for a quick cook. I pulled them at 175, and they were juicy but a bit tough. They were only about a half in thick. I had grill marks on them, but not burnt.
Did I cook them long enough? Did I cook them too high? Just looking for thoughts and opinoins for next time.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
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to fiddle with a more capable cooker)
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Yeah ... treat them (gently) like a steak: cook indirect (or better yet, sous vide) to about 5 or 10 degrees below target temp then sear them quickly over a warp 10 burner or in a screaming hot cast iron skillet.
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