Pork Chops on the Big Green Egg

Pork Chops! 


In a last minute, wandering through the grocery store sort of way we decided to make pork chops on the big green egg for the first time. I am not much of a pork chop sort of person having grown up eating mostly lettuce and soybeans and later beef so bear with me as we learn together.

Research:

We returned to another great post on nibble me this that we used as our starting point but will deviate from the directions because we will incorporate our reverse sear technique that works so well for steak as our method to get it seared and the internal temperature to 145 degrees.

Plan:

Gather the following ingredients for a quick brine - probably only an hour or 2 because of the lateness in getting started:


2 - boneless pork chops. We purchased ours from the local Whole Foods because they were on sale.
1/3 cup of Big Green Egg dizzy gourmet down and dizzy rub. Purchase at : Big Green Egg Down and Dizzy Dizzy Gourmet Seasoning
1 delicious corona light. (I hope this is worth it).
1/2 cup caster sugar (super fine)
1/2 cup salt
pepper corns

We will brine for about an hour or 2 then rub with dizzy gourmet rub and then follow the reverse sear technique. Finish with a BBQ sauce like the Fox Bros sauce. Fox Brothers Bar-B-Q Sauce 16 oz BBQ

Execution:

First, pour a glass of wine folks. It is the 4th of July!

Then prep your brine:

Simply the beer, salt, sugar and peppercorns. Smells great!

Placed it in the fridge at about 5:30 to let the salt do the work.

I lit the big green egg and put in the platesetter around 7:00. Stablize the egg at 300.

At 7:30 we pulled the pork chops from the brine (rinse them here) and rubbed them down with the dizzy rub. - don't be so heavy on the rub because you don't want to miss the chop. It is important not to let the pork chops get too warm. This isn't steak so room temperature is dangerous.

Place the pork chops on the BGE and cook them to temperature. We are looking for about 130  Make it 120 internal temperature maybe 8 minutesish  and then pull them off and let them rest. We only need 130 because when we sear them, we will do it until they reach the 145 internal temp that we need without over shooting.

Remove the platesetter then run the grill up to 600. Get the cast iron grate good and hot.

Return the pork chops for 1 minute each side to get some nice sear marks

check the internal temp to make sure you get to 145

Pull off at 145 or so and let them rest for 10 minutes at least. Glaze with Fox Bros sauce or serve it on the side.

Verdict:

They were great with a few caveats. First, they were a little salty. I should have rinsed them after getting them out of the brine. Second, they were slightly over done. I should have pulled them at about 120 and then seared them until about 135 internal. That would have let the residual cooking get them to 140 or so.

All that said, they were good. We ate them and loved them. I'll make them again and try to get them a little less done next time.

Kick in a buck or two and buy something you want- help support my drinking habit, buy something you like on Amazon.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:


So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer