How To Store And Reheat:
Store leftover pork chops in an airtight container in the refrigerator up to 3 days.
Slice pork chops and reheat in a skillet with additional bbq sauce over medium heat, stirring until heated through.
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How Do You Tenderize Pork Chops Before Baking
How to Make Tender Pork Chops
The Green Egg Smoked Pork Chops
I often get messages about what kind of smoker we have because it makes a semi-regular appearance on Instagram. We have a Big Green Egg smoker. It is big and a bit crazy looking but is absolutely the best smoker in the entire world! If you have questions about the Big Green Egg, I cant help you aside from telling you that the food that comes off of it is delicious. But my husband would be more than happy to talk with you about it in detail. So ask away!
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Green Egg Pork Chop Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 green egg pork chop recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
This Pork Chop Recipe Is The Best I Have Ever Tasted
I love my husband for many reasons: he is a supportive husband a loving father a good-looking, smart guy with a real job . I could go on and on about all the reasons I love my husband but I am pretty sure if you asked me to rank them in order of importance, smoking the best pork chop Ive ever tasted is somewhere in the Top Ten.
Before Jeff, my pork chops were always dry. So dry in fact that I stopped cooking them for years yep, years. Then I met Jeff, and succulent, well-seasoned, tender pork chops were mine to savor. It was meant to be.
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How To Make Best Glazed Pork Chops Big Green Egg
Delectable peach explosion of flavor on the taste buds…A sweet-and-savory peach glaze caramelizes on the pork as it cooks to perfection. Mr. Squeeze devoured the plump pork with passion.
The Big Green Egg is the perfect cooking tool! I know peaches are a summertime treat but for a delectable blast of flavor and juiciness coat your Sriracha Peach-Glazed Pork Chops in this heavenly pleasure.
Glazing pork chops in a blend of peaches and Asian chili sauce, then serve the grilled pork chops with grilled peaches with a drizzle of honey when you plate your food makes a plate that will be devoured quickly. Mr. Squeeze was pleased!
We loaded the big green egg with brussel sprouts and corn on the cob fresh off the grill. Compliments galore were lavished upon us. Smiles!
Prepare The Grilled Pork Chops
The first is to set your grill up for a lower cooking temperature. Ive found 300 degrees is the sweet spot. Pork tends to seize up when it hits a super hot grill, so keeping the temperature a little lower helps keep the meat tender.
The second thing Ive learned is to pull the chops at 135 degrees internal temperature. The lower temperature ensures that the carry over cooking wont dry out and overcook your chops.
Today, I have four 1-inch thick chops im seasoning simply with salt, pepper and granulated garlic. No more. No less.
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The Best Pork Spice Rub
We use this Pork Chop Spice Rub every time we smoke pork chops. Weve never found one that tastes better, though you could substitute any spice rub you desire in this recipe. In our former life, we used a leading pre-bottled marinade when smoking meat. Now we know how easy it is to make this spice rub in bulk and keep it in the cabinet at all time!
How Long Should I Grill Pork Chops
Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting, and serve.
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Big Green Egg Maple Brined Pork Chops
October 26, 2015 | Pork
I have to admit it that before this cook I had yet to brine anything before grilling it. I had read articles on both the pros and the the cons of brining, so I just assumed I could get great flavor in other ways which I have. Recently however my daughter gave me a book by Dr. BBQ Flavorize and I have been cooking recipes from it to learn new techniques. For this recipe I took his Maple Brine and used it on thick bone in pork chops. This was the best pork chop I have ever eaten and as a result I am now a believer in brining! I look forward to using this technique on many other proteins. Now sit back, grab a nice glass of Oregon Pinot, and enjoy this recipe for Big Green Egg Maple Brined Pork Chops.
How To Grill Sweet And Tangy Bbq Pork Chops:
- Pat pork chops dry with a paper towel and place on a rimmed baking sheet.
- Spray or drizzle with olive oil on both sides.
- Season with garlic, salt and pepper.
- Prepare a grill fire to about 350° using hickory or pecan chunks for smoke flavor.
- Place pork chops over indirect heat and cook with the grill closed about 5 minutes.
- Flip pork chops and continue to cook another 5 minutes.
- Brush with barbecue sauce, turn pork chops and brush the other side with sauce.
- Close the grill and continue to cook 3- 5 minutes until internal temperature of pork chops reaches 140° using a digital thermometer.
- Remove from grill and allow to rest about 10 minutes before serving.
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How To Smoke Pork Chops
When you are ready to smoke your pork chops, drain the brine off the pork chops and then give them a quick rinse. Then season the pork chops with the worlds best pork seasoning salt.
Place the pork chops on the grill grate over the juice pan. Seasoning them on both sides to allow them to smoke.
Put the smoker or grill lid down and make sure the temperature remains no higher than 250 degrees. Keep a close ide on this as you don’t want to cook these at too high of a temperature or they will cook quickly and not have the smokey flavors.
About 30 minutes into the smoking, flip the pork chops and temp the pork chops. With smoking meats, it is crucial to have a digital thermometer to monitor the meat temps outside of the grill. We love the flame boss thermometer as it also links to our phones. The flame boss also comes with a fan to help regulate the pit temperature on the Big Green Egg.
When the internal temperature on the pork chops reaches 145 degrees, pull the pork chops off the grill. I put them in a pan and cover with aluminum foil to let them rest at least 10 minutes and without losing any of the moisture. Serve these pork chops just as they are or with barbecue sauce.
More Grilled Pork Chop Recipes You Will Love:
Brown Sugar Pork Chops are always a family favorite dinner. Made with our classic brown sugar dry rub and grilled to perfection.
Garlic and Onion Pork Chops are one of our most requested recipes. The sweet garlic and onion dry rub adds tons of flavor into the seared pork chops that are tender, juicy and full of savory flavors.
Grilled Italian Pork Chopsare really simple with Italian dressing and grilled to perfection for one of the best pork chop dinners you can grill.
The Best Marinated Pork Chops are one of our favorites for entertaining guests. The marinade is really simple to make and also makes a fantastic sauce for drizzling over grilled pork or chicken.
Garlic Butter Pork Chops are knock your socks off delicious. Seasoned with a simple dry rub, grilled with hardwood smoke and slathered with a garlic and herb butter for one of the most tender, juicy and delicious pork chops you can make at home.
If you are looking for a great grilled pork chop recipe, give these sweet and tangy bbq pork chops a try. They are loaded with delicious flavor and can be on the dinner table in under an hour.
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Sweet And Tangy Bbq Pork Chops
Sweet & Tangy BBQ Pork Chops are a quick and easy dinner to grill for any night of the week. Smoky pork chops with the best homemade barbecue sauce is sure to be a real family pleasing meal.
Grilling Thick Pork Chops
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Cook your pork chops like a steak. That was the message of one of the pork marketing boards years ago but it still rings true with me. When you take the same techniques and care with a pork chop that you do with a steak, the result is fantastic like these chops. I use the reverse sear method and apply layers of flavor to make these Bourbon and Brown Sugar Pork Chops smoky, sweet, and luscious – fit for a king.
|Bourbon and Brown Sugar Pork Chop with BBQ Beans and Collard Greens wtih Bacon|
Grill You Pork Chops Like A Steak
So what do I mean by grilling your pork chops like a steak? I don’t mean the same time and temps. I’m talking about taking the same types of steps you do with a quality steak, starting from the selection to plating. Here are some examples from this cook.
So let’s get into the recipe…
|Resting after the sear, with brown sugar butter melting its goodness all over these delicious pork chops.|
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Grilled Pork Chops With Garlic And Ginger
This recipe is by contributing writer Jesse Black. Thanks for sharing your tasty recipes Jesse!
Theres something about a perfectly cooked pork chop thatll make you weak in the knees. Packed with flavor, receptive to a little char and complete with options theres really no way you can go wrong with a chop.
How To Make Pork Chop Spice Rub That Will Knock Your Socks Off:
- 1 tbsp coriander seeds
- 1 1/2 tsp cumin seeds
Yes, you are using whole seeds. Then you will SMASH IT WITH A HAMMER!!!
Because I am getting old. And that movie is hysterical even after all these years.)
Seriously, crushing seeds is not exactly easy if you dont have a spice grinder, but this mix it totally worth it.
I mentioned we do a huge pile of spice mix all at once and store it in a jar
After several years of mortar and pestle, beating it with a rolling pin, and putting it in the coffee grinder this may be his greatest culinary achievement
My husband the power drill into the pepper mill to grind spices. After I got over the shock of the power drill being in my kitchen in that capacity. I have to admit, it was pretty effective.
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Chile Rubbed Grilled Pork Chops
Recipe adapted from the National Pork Board. For more information, visit porkbeinspired.com.
- 4 boneless sirloin pork chops, about 6-oz each, 12 inch thick
- 2 cloves garlic, crushed
- 1 teaspoon red pepper flakes
- 12 cup fresh lime juice
- 12 teaspoon salt
- 14 teaspoon black pepper, freshly ground
- 3 jalapeno Chile, seeded, very finely minced, about 14 cup
- 2 tablespoons sesame oil
- 1/8 teaspoon sugar
Stir together jalapeno, sesame oil, soy sauce and sugar together in a small bowl. Wearing disposable gloves, rub mixture over all surfaces of chops. Place chops in single layer in shallow dish. In a large measuring cup, stir together all marinade ingredients pour over chops, set aside for 20-30 minutes.
Set EGG for direct cooking at 400°F/204°C.
Remove chops from marinade, discarding marinade. Grill chops on EGG, turning once, to medium doneness, about 3-4 minutes per side, until internal temperature on a thermometer reads 145°F/63°C, followed by a 3-minute rest time.
Sourcing Double Cut Pork Chops
Double cut pork chops are two pork chops ribs on the bone. Ask your local butcher to prepare some for you. In doing so, ask them to trim the chine bone so that it is flat, allowing the pork chop to stand upright when cooking. I also have the skin and most of the top layer of fat removed as well, thats personal preference.
This cut was new to me, I found it from the original recipe with a Dizzy Pig rub is from the Egg Head Forum. Its now how we cook pork most of the time.
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Stuffed Pork Chops Grilled On The Big Green Egg
These delicious stuffed pork chops make for an impressive meal that is surprisingly simple to achieve. The flavors are not simple at all though, bringing together a gourmet rub with goat cheese, pine nuts and spinach. Give this recipe a try, you will not regret it and your family and guests will thank you!
Spicy Smoked Pork Chops On The Big Green Egg
What is real man-food in the summer heat? Spicy Smoked Pork Chops is the answer. I memory goes back to Playa del Coco, Costa Rica where I had enjoyed a smoked pork chop that used coffee wood as the smoking agent. I inquired around town and found out that a German ex-pat was responsible for the deliciousness. Was he a former Nazi? Or a coke dealer hiding from the authorities in the jungle? The answer to these questions came with a chance encounter at La Rana, a terrible bar in Coco. I met the German, who knew no English and little Spanish, and I suffered from the same language barrier. We talked about smoking for an hour with broken Spanglish and wild hand gestures. With each downed Imperial, I was closer to his secrets. The simple rub and the simple smoke keep it simple!. This recipe is an homage to the fabled German smoker of Costa Rica. The thickness of the pork chops will determine cooking time. The chops I smoked were very thick, and took about an hour and 30 minutes to cook to an internal temperature of 155.
- 4 center-cut, bone-in, thick cut pork chops
- 1/3 cup kosher salt
- 1/3 cup chili powder
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