Pork Chops

 

I will be the first to admit it.  I don’t cook a lot of pork.  No reason really, both Ellen and I like it.  And this cook gave us reason to cook more.  This was a knockout. 

 

My son suggested that I buy pork belly from a supplier in New York called DeBraggo.  We cooked up the belly a while back, really good.  But, it took a while to cooking the pork chops I had ordered along with it. 

 

Enough background, let’s get to cooking. 

 

Two chops.  Each double bone and about 1.5 inches thick. 

 

I applied a generous coating of two rubs.  Dizzy Pig All Purpose and a Lawry’s Cinnamon Apple. 

 

 

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I don’t know if the Lawry’s is still available as I bought it a while back.  Obviously, any similar rub will do. 

 

A decent coating and they are ready for the Egg. 

 

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I set the Egg for 350 degrees.  Some recipes call for a hotter grill, but these chops will be on for a minimum of 15 – 20 minutes and I don’t want too much char.  A steady cook will work best. 

 

I flipped them every 5 – 6 minutes.  The picture below shows the chops after the first flip. 

 

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I pulled them after about 25 minutes.  Internal temperature was about 150.  Medium.  Pulled and then, like any cut of grilled or cooked meat, let it rest for about 5+ minutes. 

 

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If you were to ask me, a perfect char on the chop. 

 

I will honestly say that these were the best pork chops I have ever grilled.  Period.  Two things: a high quality purveyor and these are thicker than I typically get.  And bone in. 

 

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Just enough pink to keep me happy, although I could have had a wee bit more.  Next time – and there will be a next time – I am pulling at 145.  Accompanied with brussels and sweet potato.  And, for the wine nuts out there, the meal was paired with 2004 Château Les Grandes Murailles.  This is a right bank Bordeaux meaning that it is Merlot based.  The wine was light enough not to overpower the meat, yet still had enough body and structure to hold up to the grilling. 

 

And here is the bonus.  Two grilled pork ribs to boot!!

 

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Final thoughts.  This was an excellent meal.  These chops are available in a 4 pack for less than $60.  Not too bad.  Less than $15 a chop.  In contrast, their ribeyes are more than twice that price. 

 

I’ll do it again, no question.  Perhaps sous vide with a Green Egg finish?  Just thinking out loud…