A two inch thick porkchop

[whistlepig]

A new butcher shop opened not far from home and I was wanting to fry some bone in pork chops. Everything they had as 2" thick. What do you do with a 2" thick pork chop? Mama never cooked any of these.

 

[JIMSMOKES]

SPG all over with one side something added that has some heat. On the grill flipped ant turned till I hit 132.

 

[Nodak21]

Season, then 450 on your grill until 140 degrees. Absolutely delicious

 

[rgreenberg2000]

I cook thick, bone-in chops on my pellet grill at 225° until they are 135° IT, then I sear 1-1.5 minutes per side on a really hot grill. I like MC Honey Hog on these......

 

[TimboBBQ!]

A new butcher shop opened not far from home and I was wanting to fry some bone in pork chops. Everything they had as 2" thick. What do you do with a 2" thick pork chop? Mama never cooked any of these.

I would rather grill and smoke them all day long than the little skinny ones

 

[Cody_Mack]

I cook thick, bone-in chops on my pellet grill at 225° until they are 135° IT, then I sear 1-1.5 minutes per side on a really hot grill. I like MC Honey Hog on these......

View attachment 724412

That's gorgeous! I can't get my wife to eat much pork. It's pretty much a battered and fried thin-bone-in chop or nothing!

I'll take that 2" thick chop and throw it in the cure and then smoke it!

 

[voyager 663rd]

And I'd sous vide it for 2 hours at 140 then grill both sides for a minute or so. Will bring temp up to 145 and......chow time

 

[chilerelleno]

Green Chile Stuffed Chops
Smoked Chops with Apple Butter Glaze
Pork Chops, Smoked/Seared
Sweet and Savory Stuffed Pork Chops
Smoked Seared Savory Pork

 

[disco]

I cook thick, bone-in chops on my pellet grill at 225° until they are 135° IT, then I sear 1-1.5 minutes per side on a really hot grill. I like MC Honey Hog on these......

View attachment 724412

I want some!

 

[WaterRat]

Smoke ‘em! Little reverse sear at the end if needed. A little brine before would help too

 

[chilerelleno]

I want some!

Oh hey! Its a Disco... Hi man, long time! Hope your world is good.

 

[JLinza]

These probably weren't as thick as what you got. But it sure was tasty

Raspberry Chipotle, glazed pork chops.

Did some extra thick bone in chops. They turned out so good, I figured I'd share. I put them on the smoker with some cherry and a bit of pecan wood. Ran at about 250 for 1 1/2 to 2 hours and then did a reverse sear to finish em off. I used the Traegers cherry rub, and hit em with a Raspberry...

www.smokingmeatforums.com

 

[disco]

Oh hey! Its a Disco... Hi man, long time! Hope your world is good.

I'm hanging in there. I hope your life is excellent.

 

[BrianGSDTexoma]

I just watched them grill on Masterchef. They looks so good! I tried to search for some today but not sure where you can get them.

 

[JLeonard]

Thats a great looking chop! Now im thinking the sous vide needs to come out of the panty!

Jim

 

[HushyQ]

I get them often at my butcher shop. Always brine for 24 hours. Dry off and air dry in fridge for awhile and then grill like a steak. Sometimes I reverse sear but lateley just grill to medium rare.
Last ones I did were brined with an addition of dry chili garlic spice I got at an Indian store. Topped with butter and served with coconut rice. Fantastic. Way better than my moms thin, fried then baked till they were like shoe leather. Sorry Mom, I love you but your pork chops, uhggg.

 

[schlotz]

Agree with the 24 hour brine. It can really help the final moisture level. World's your oyster on what to put in the brine. Most likely after the brine I would season with garlic and some pepper, no salt since the brine did that part then on the grill and baste with a bit of Italian dressing. No problem with a little pink when done so I'd pull them around 138-140º and let rest for 10 minutes before serving.