Thick Pork Chops?

[twostepct]

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?

[Tyrex750]

Sear them, then make a gravy and cookem slow till done. Serve with some rice.

[Snowflake Killa]

Originally Posted by Tyrex750

Sear them, then make a gravy and cookem slow till done. Serve with some rice.

I love um like this

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[Greenheadless]

Rub in yellow mustard and your favorite seasoning, grill over wood.

[Mudslinger]

Originally Posted by Greenheadless

Rub in yellow mustard and your favorite seasoning, grill over wood.

This!

[Ryan C]

Brine them to keep them drying out while smoking/grilling.

[Cantcatch5]

My favorite is brined, sous vide then seared. Only take store bought pork to 140 now and it is a lot better!

[Pstraw]

Originally Posted by Cantcatch5

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.

[snappertapper]

Originally Posted by Cantcatch5

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.

[Graysonhogs]

Originally Posted by Cantcatch5

My favorite is brined, sous vide then seared. Only take store bought pork to 140 now and it is a lot better!

This 100%

[Kingfisher789]

Like this!
https://makemegeeky.com/perrys-pork-chop/

[Drycreek3189]

In a Ninja Grill, best thick chops I’ve ever had. It does steaks just as well, and my bride has it down pat.

[tps7742]

Originally Posted by Drycreek3189

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.

[twostepct]

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.

[Jtrage]

Originally Posted by twostepct

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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[Gumbo Man]

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.

[Brute Killer]

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.

[captainsling]

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.

[tpack]

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.

How to Make Pan-Seared Thick-Cut Boneless Pork Chops - YouTube

[E.TX.BOWHUNTER]

My favorite pork and chicken seasoning is to dust lightly with seasoned salt, Tony’s, and Fiesta beef fajita seasoning in equal amounts.

[mrc]

Marinade in italiand dressing for 12 hours the grill over mesquite until 150ish. You can thank me later.

[tx10pt]

Originally Posted by mrc

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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[kd350]

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

[brushtrooper]

Garlic butter and a cast iron pan on the stove, medium or a touch under medium heat. Better than grilled by far

[tigerscowboy]

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!

[S-3 Ranch]

Originally Posted by tigerscowboy

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

[rockyraider]

Smothered Pork Chops made easy | #SoulFoodSunday - YouTube

like this

[dpg481]

Originally Posted by rockyraider

Smothered Pork Chops made easy | #SoulFoodSunday - YouTube

like this

If yall don't know Smokin and Grillin with AB on Youtube you are missing out. This guy knows what he doing.

[Gigem2019]

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.

[SmTx]

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

[trophy8]

250-270* till done. Mop with sauce with half an hour left or so. The more fat the better!

[PeePaw on Fork]

Reverse sear

[chrisgunguy]

Souis viede is the way to go on chops!

[Jon Stewart]

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.

[brrdnk]

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.

[AM Cloutier]

Anybody have a good brining recipe for pork?

[denimdeerslayer]

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.