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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Pork chops... why

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 1471
    • La Crosse, Wi

    Pork chops... why

    Do I still not care for that cut. I prefer beef over pork, but my guess is, other people know how to make them taste great , and I don’t. School me!
  • Troutman
    Club Member
    • Aug 2017
    • 7841
    • 1521






    Bacon, chops, pork ribs, pulled pork, pork shanks, I mean what’s not to love?


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I would take a good sausage link or patty over bacon any day. I love pulled pork, and ribs. Just can’t find a way to make a pork chop, which I truly believe is just lack of understanding!
  • jhoskins
    Club Member
    • Dec 2020
    • 74
    • Grand Rapids, MI
    • Smokers / Grills
      • Weber Original Kettle Grill
      • Weber Q Gas Grill
      • Big Green Egg (Large)
      • Weber Silver A (fixer upper project, currently sitting dead in my garage)

      • Weber iGrill Mini
      • Weber Instant Read
      • Random Digital Instant Read from the Grocery Store (in a pinch)
      • Weber Charcoal Chimney
      • Slick University of Michigan apron w/built in bottle opener

      • Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
      • Red Wine: Anything dry and under $15 per bottle
      • Whiskey: Oak & Eden, Larceny... not extremely picky

      About Me
      Real name: Jesse
      Location: Grand Rapids, Michigan
      Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)

      • Aerospace/Software/Systems Engineer

    Personally I thought pork chops were always dry until I brined them overnight and reverse seared them (had some thicker ones). Then they were meaty and juicy all at once.

    I had previously eaten them baked or grilled hot and fast with no brine... they dry out fast that way (in my humble experience)


    • rickgregory
      Founding Member
      • Aug 2014
      • 1173
      • Seattle, WA

      I do them two ways mostly. For thinner cuts (1 inch or so), I Montreal steak them or S&P and bread them, then fry ~ 4mins on a side.

      also some times sear, then nestle them in with apples/cabbage etc

      For thick cut chops, I brine, then do a rub and roast over indirect, finish with a sear. Bacon wrap sometimes.


      • Michael_in_TX
        Club Member
        • Dec 2018
        • 728
        • Texas Gulf Coast
        • Grills:
          Weber 22" Kettle Premium w/Slow N' Sear 2.0
          Pit Barrel Cooker
          W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)

          Thermopop (Instant Read)
          Thermoworks Smoke

        Even knowing what I know now about brining and cooking lean pork, sometimes I yearn for the pork chops I grew up with: bone-in, cooked north of 160, and smothered, absolutely swimming in A1 sauce. (And always served with buttered peas and Stoffer's Mac and Cheese.) Yum.


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Make ya some up, it'll fun tryin to nail it...
      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4492
        • Stockholm, Sweden

        I agree, if there’s one cut of meat most ruin when cooking it - it’s pork chops. But done right they’re real good. The key is to avoid drying them out, and overcooking them.

        I do them two ways. Both involve a proper dry brine 24 hours ahead.

        1. Get thick chops, 1.5 inches. Cook them reverse sear.

        2. Smoke a full rack (4-6 chops) as a roast. Just like you would a rib roast. Smoke, then sear. This is by far my favorite.


        • DavidNorcross
          Club Member
          • Nov 2017
          • 2309
          • Virginia
          • SNS Kamado
            Weber Summit S-670
            Camp Chef FTG 600
            Camp Chef Escape

            Old Hickory Knives
            More Cast Iron than I care to admit

          Agree with the above and have found that the thicker the better. At least 1.5". Always dry brine and either reverse sear or pan fry and make gravy. Either way, try not to overcook.


          • Polarbear777
            Club Member
            • Sep 2016
            • 1893

            1.5” thick or more, SV them at 132F until safe. Then sear. I hated them growing up because they were sawdust. I can now appreciate them.


            • grantgallagher
              grantgallagher commented
              Editing a comment
              ^^^This! I do 135 but now im gonna have to try 132.

              You wont look back.

            • CaptainMike
              CaptainMike commented
              Editing a comment
              This x 2. A raspberry chipotle glaze is also nice.
          • Old Glory
            Club Member
            • Feb 2018
            • 1345
            • Northshore MA
            • Weber Summit Charcoal Grill
              XL BGE
              DCS Gasser
              Humphrey's Cabinet Smoker
              Weber Performer

              Slow & Sear
              Ceramic Grill Store Reducer Ring
              Woo Rig;
              Adjustable Rig
              BGE Pizza Stone
              Pit Bull Fan
              Griddle Store Griddle

            Sous Vide then sear in cast iron. They are super lean so if you overcook they dry out.

            I'd rather have steak but my wife loves them so they are in the rotation.


            • smokin fool
              Club Member
              • Apr 2019
              • 2263
              • Mississauga, Ont

              Do a lot of pork chops here because they're still pretty cheap compared to beef.
              Mostly on the gasser for convenience.
              Right outta the fridge, season and on to a 600 degree grill.
              I go by color when flipping, its a razors edge thing knowing when to pull them before they get dry.
              Always have Band-aids by your gasser.


              • Uncle Bob
                Club Member
                • Feb 2019
                • 535
                • Salado, Tx
                • Summerset TRL44 gas grill and side sear
                  RecTec 590 Stampede
                  Weber Performer
                  Cajun Grill Preaux
                  EcoQue Gen 3 wood fired oven
                  Camp Chef Somerset IV 4 burner propane stove
                  Camp Chef FTG600
                  OT QOMOTOP 23-inch Gas Griddle
                  Oklahoma Joe's Bronco
                  Oklahoma Joe's Bronco Pro
                  Oklahoma Joe's Judge
                  Golden's Cast Iron Grill
                  Ooni Koda 16

                Last one we did, about 1" thick, dry brine w/salt, then Memphis Dust later, reverse seared, 10 minute rest, service temp 140-145. Plenty juicy.......probably helped it was a Berkshire.
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                • ecowper
                  ecowper commented
                  Editing a comment
                  That's a thing of beauty

                • Bkhuna
                  Bkhuna commented
                  Editing a comment
                  Rib chops are the secret to great chops.

                • Uncle Bob
                  Uncle Bob commented
                  Editing a comment
                  The ribeye of pork chops........
              • Skip
                Founding Member
                • Jul 2014
                • 3756
                • Blue Earth, Minnesota
                • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                Pork has gotten soooo lean. Cook to temp. 140 is plenty. SV then a light sear works good for me. Here is a good link to read from fzxdoc and others in The Pit .


                • TxF
                  Club Member
                  • Jan 2020
                  • 79
                  • Central Texas

                  Take some pork chops at least 1in thick, use Malcom Reeds apple brine recipe for apple brined pork steaks. If you follow that and reverse sear them so they come out about 140ish and you don’t like them then you used the wrong rub. That literally works with anything kind of rub I want to get rid of or find on sale, and if you start making the brine by 9:00 you can have dinner by 6:30.


                  • jfmorris
                    Club Member
                    • Nov 2017
                    • 3585
                    • Huntsville, Alabama
                    • Jim Morris

                      • Slow 'N Sear Deluxe Kamado (2021)
                      • Camp Chef FTG900 Flat Top Grill (2020)
                      • Weber Genesis II E-410 w/ GrillGrates (2019)
                      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
                      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                      • King Kooker 94/90TKD 105K/60K dual burner patio stove
                      • Lodge L8D03 5 quart dutch oven
                      • Lodge L10SK3 12" skillet
                      • Anova
                      • Thermoworks Smoke w/ Wifi Gateway
                      • Thermoworks Dot
                      • Thermoworks Thermapen Classic
                      • Thermoworks RT600C
                      • Whatever I brewed and have on tap!

                    Often I like a good chop as much as I like a steak, and its a huge cost savings if feeding a big family. The trick is not to overcook it until dry. I think most "bad" chops are just overcooked chops. Just like you would cook a pork loin to 145F, cook chops to that internal temp. If the chops are thin, that might be hard to do, but I usually go hot and fast, flipping often, and temping often with my Thermapen.

                    I tend to either marinate in a salty liquid, or dry brine and season when cooking. This is one of the few meats I like to use Dale's sauce for - a very salty mix of soy sauce and other stuff, sold around these parts. With Dale's and a batch of thin bone-in chops from Sam's Club, marinating time is not long - maybe 30-60 minutes.


                    • Dan Deter
                      Club Member
                      • Jun 2018
                      • 539
                      • Raleigh, NC
                      • Weber Summit S-670
                        Thermapen Mk 4

                      I tend to use thin chops and cook hot and fast so that the fat on the outside gets nice and crispy. Liquid brine for 30 or so minutes (like jfmorris very salty, soy sauce based) and on a hot grill for 6 or so minutes, about 2-3 on a side, just until its got some grill marks (they're too thin to probe accurately). Nice fast dinner cook.

                      The other way I cook them is in the oven. Break up Pepperidge Farms stuffing mix into crumbs and small pieces. Slather the chops in plain yogurt, coat in the crumbs, spray with Pam, into a 425 oven (400 on convection, even better), 10 minutes, flip and spray again, 10 more minutes. The yogurt keeps it from drying out, the stuffing mix gives a crunch and nice flavor.




                      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                      See more
                      See less