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Old 11-20-2022, 02:23 PM   #1
twostepct
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Default Thick Pork Chops?

We have family coming in this week and are going to do thick (no less than 2”), boneless pork chops one night for supper. What is your go to method for these? I like the idea of something like a steakhouse chop but I dont want an overpowering sauce or marinade. What do you like?
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Old 11-20-2022, 02:29 PM   #2
Tyrex750
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Sear them, then make a gravy and cookem slow till done. Serve with some rice.
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Old 11-20-2022, 02:31 PM   #3
Greenheadless
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Rub in yellow mustard and your favorite seasoning, grill over wood.
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Old 11-20-2022, 02:34 PM   #4
Ryan C
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Brine them to keep them drying out while smoking/grilling.
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Old 11-20-2022, 02:37 PM   #5
Cantcatch5
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My favorite is brined, sous vide then seared. Only take store bought pork to 140 now and it is a lot better!
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Old 11-20-2022, 02:45 PM   #6
Kingfisher789
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Like this!
https://makemegeeky.com/perrys-pork-chop/
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Old 11-20-2022, 02:53 PM   #7
Pstraw
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Quote:
Originally Posted by Cantcatch5 View Post
My favorite is brined, sous vide then seared. Only take store bought pork to 140 now and it is a lot better!

This is the way to go. Done all the way through and juicy. Season however you like then sear to your liking. No chance of overcooking or undercooking.
Making my mouth water thinking about it, and I just finished lunch.
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Old 11-20-2022, 03:19 PM   #8
Drycreek3189
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In a Ninja Grill, best thick chops I’ve ever had. It does steaks just as well, and my bride has it down pat.
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Old 11-20-2022, 03:19 PM   #9
twostepct
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Thanks for the responses! I generally sous vide and sear as well, but I didn’t know if someone had any other suggestions. I like the idea of the Perry’s knockoff too.
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Old 11-20-2022, 03:43 PM   #10
tps7742
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Quote:
Originally Posted by Drycreek3189 View Post
In a Ninja Grill, best thick chops I’ve ever had. It does steaks just as well, and my bride has it down pat.
I agree with this totally. Tried a ribeye last weekend. Made it perfectly medium rare. Only thing it does have its limitations on how many you can cook at a time for a group.
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Old 11-20-2022, 03:56 PM   #11
Gumbo Man
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Sear quickly and get a good char. Then cut a stuffing pocket and stuff with boudin and season well. Put chops in a baking pan with a small amount of water and cover tightly with aluminum foil. Bake in the oven until internal temp is where you want it.
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Old 11-20-2022, 03:57 PM   #12
Brute Killer
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Coopers in Llano sells them by the truck load. Just get them early, before they sit on the warming pit too long.
In other words, don't over cook.
Maybe do a test run if you're not familiar.
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Old 11-20-2022, 04:43 PM   #13
captainsling
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I smoke them on the grill at 250° until they are about 135° then crank it up and sear until done. Put a layer of Traeger’s Apricot bbq sauce and let it set. They are fabulous that way.
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Old 11-20-2022, 04:52 PM   #14
tpack
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I cook mine in a cast iron skillet. Two minutes on each side and then flip every minute till 135- 140 degrees. Let rest for 10 minutes.

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Old 11-20-2022, 04:52 PM   #15
Snowflake Killa
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Quote:
Originally Posted by Tyrex750 View Post
Sear them, then make a gravy and cookem slow till done. Serve with some rice.
I love um like this

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Old 11-20-2022, 05:10 PM   #16
Jtrage
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Quote:
Originally Posted by twostepct View Post
Thanks for the responses! I generally sous vide and sear as well, but I didn’t know if someone had any other suggestions. I like the idea of the Perry’s knockoff too.

This is my go to. Sous vide for a few hours with a little seasoning and sear.


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Old 11-20-2022, 05:43 PM   #17
E.TX.BOWHUNTER
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My favorite pork and chicken seasoning is to dust lightly with seasoned salt, Tony’s, and Fiesta beef fajita seasoning in equal amounts.
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Old 11-20-2022, 06:53 PM   #18
Mudslinger
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Quote:
Originally Posted by Greenheadless View Post
Rub in yellow mustard and your favorite seasoning, grill over wood.
This!
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Old 11-20-2022, 07:06 PM   #19
mrc
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Marinade in italiand dressing for 12 hours the grill over mesquite until 150ish. You can thank me later.
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Old 11-20-2022, 08:12 PM   #20
kd350
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https://traeger.app.link/lEM1viPI7ub




I just use whatever seasoning I feel like in the moment instead of they’re blackened. Pulling off at 140-145 is key. Obviously real wood would be better as well
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Old 11-20-2022, 08:23 PM   #21
brushtrooper
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Garlic butter and a cast iron pan on the stove, medium or a touch under medium heat. Better than grilled by far
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Old 11-20-2022, 08:29 PM   #22
tigerscowboy
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We do 1.5" often.

Get to room temp. Seasoned Flour coat, egg bath, Italian bread crumbs or other, sear a few minutes in ~1/2" of oil at 325*, place on a rack over a sheet/pan in oven and heat til pork is 160* in center. Family favorite!
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Old 11-20-2022, 10:35 PM   #23
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like this
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Old 11-20-2022, 10:58 PM   #24
S-3 Ranch
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Quote:
Originally Posted by tigerscowboy View Post
We do 1.5" often.

Get to room temp. Seasoned Flour coat, egg bath, Italian bread crumbs or other, sear a few minutes in ~1/2" of oil at 325*, place on a rack over a sheet/pan in oven and heat til pork is 160* in center. Family favorite!
Oh yeah!
It’s way I do it at home , iron skillet seared then pitched in oven @300 till near done , rest and serve
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Old 11-20-2022, 11:38 PM   #25
Gigem2019
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I am a thick pork chop fiend. Have cooked a lot of ways but this is my favorite in case anyone wants to try.

I buy 1.5-2" Thick pork chops bone in. Marinate them in any sweet bbq rub with sugar. Add some olive oil, paprika, garlic salt, and brown sugar. Sometime add some vinegar but not required. Place in 1 gallon ziplock bag over night with apple juice.

Grill on hot charcoal or a cast iron skillet to get a good crust. I normally sprinkle regular white sugar on them when cooking to get some caramelization.

As a side cut up 3-4 potatoes and 2-3 red or honey crisp apples. Put on a cookie sheet together. Toss in olive oil, salt, and pepper. Bake @ 350 until soft enough for your preference. One of my favorite meals.
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Old 11-21-2022, 12:02 AM   #26
snappertapper
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Quote:
Originally Posted by Cantcatch5 View Post
My favorite is brined, sous vide then seared. Only take store bought pork to 140 now and it is a lot better!
Bingo. I wasn't a fan of pork chops until the sous vide.
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Old 11-21-2022, 12:13 AM   #27
SmTx
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I got on a thick pork chop kick a year or two ago. I'd get a nice sear then move the cast iron into the oven and finish cooking to internal temp. Fool proof and delicious
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Old 11-21-2022, 12:46 AM   #28
trophy8
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250-270* till done. Mop with sauce with half an hour left or so. The more fat the better!
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Old 11-21-2022, 07:42 AM   #29
PeePaw on Fork
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Reverse sear
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Old 11-21-2022, 07:44 AM   #30
chrisgunguy
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Souis viede is the way to go on chops!
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Old 11-21-2022, 08:26 AM   #31
dpg481
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Quote:
Originally Posted by rockyraider View Post
If yall don't know Smokin and Grillin with AB on Youtube you are missing out. This guy knows what he doing.
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Old 11-21-2022, 08:33 AM   #32
Jon Stewart
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I sear mine 1st then place them on tin foil, season with salt and pepper, coat them with butter and wrap them up. I turn them often on the grill until done. These come out very moist and tender.

I also like to put them on a pan and sear both sides on the stove and then put them in a roaster smothered with sliced potatoes and cream of mushroom soup. Put in the oven at 350 for 1 1/2 hours. These turn out really good also.

Last edited by Jon Stewart; 11-21-2022 at 08:36 AM.
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Old 11-21-2022, 08:35 AM   #33
brrdnk
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Sous Vide for 4 hours then sear on a hot grill, finish with garlic parm butter or Bacon Jam from HEB. They will come out moist and tender.
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Old 11-21-2022, 10:19 AM   #34
AM Cloutier
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Anybody have a good brining recipe for pork?
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Old 11-21-2022, 10:38 AM   #35
Graysonhogs
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Quote:
Originally Posted by Cantcatch5 View Post
My favorite is brined, sous vide then seared. Only take store bought pork to 140 now and it is a lot better!
This 100%
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Old 11-21-2022, 11:16 AM   #36
denimdeerslayer
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I cook these all the time. I put on smoker at 165 for hour, then bump to 225 for 30-40 minutes, then bump temp to 325-350 for 20-30 minutes and flip half way through this part to brown good on both sides. Always juicy never dry.
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Old 11-21-2022, 01:10 PM   #37
tx10pt
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Quote:
Originally Posted by mrc View Post
Marinade in italiand dressing for 12 hours the grill over mesquite until 150ish. You can thank me later.

Exactly the way I do mine. Sometimes even 24 hours. Also try marinating onions in Italian dressing and wrap them in foil and grill. Very good


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