Guess it is hatch green chili season.
I was at Brookshire's (east TX grocery chain) the other day and came across these monster Hatch green chili pork chops. My wife generally likes thin pork chops and does not like anything associated with chilis, so I have never bought really thick pork chops like this. So far, my only exposure to hatch green chilis was during the hatch green chili "festival" at chuy's every year (except for this year due to all the covid-19 cr@#), which I always enjoy, so I couldn't resist these chops. Plus, THEY WERE ON SALE and cost less than 8 bucks.
I didn't do anything to the chops before putting them on the smoker. They were seasoned by Brookshire's with a very fine mixture of ground hatch green chilis and other stuff.
I initially put the on my pit boss 4 set to the smoke setting and loaded with mesquite pellets. The PB4 seems to run about 150 degrees on the smoke setting and I smoked them this way for two hours. I set the temperature to 250 degrees for the next hour. At this point, the internal temperature was at 145 degrees, perfect actually, but since they are so thick I wanted them to go a little higher. I set the temperature to 350 for 30 minutes expecting to get a little browning on the surface. Temperature next to the bone was 158 when I took them out.
I love the color on them. They were incredibly juicy and tender; and the smoke on them is absolutely wonderful. These are my favorite chops of all time. I actually bought three more today on my way home from work. I'm still in my honeymoon phase with my smoker. It is a pit boss 4 and very easy to use; which is probably why I love trying new things.
If you have never smoked really thick pork chops, I highly recommend you give it a try. You will not be disappointed.
Thanks for reading.
I was at Brookshire's (east TX grocery chain) the other day and came across these monster Hatch green chili pork chops. My wife generally likes thin pork chops and does not like anything associated with chilis, so I have never bought really thick pork chops like this. So far, my only exposure to hatch green chilis was during the hatch green chili "festival" at chuy's every year (except for this year due to all the covid-19 cr@#), which I always enjoy, so I couldn't resist these chops. Plus, THEY WERE ON SALE and cost less than 8 bucks.
I didn't do anything to the chops before putting them on the smoker. They were seasoned by Brookshire's with a very fine mixture of ground hatch green chilis and other stuff.
I initially put the on my pit boss 4 set to the smoke setting and loaded with mesquite pellets. The PB4 seems to run about 150 degrees on the smoke setting and I smoked them this way for two hours. I set the temperature to 250 degrees for the next hour. At this point, the internal temperature was at 145 degrees, perfect actually, but since they are so thick I wanted them to go a little higher. I set the temperature to 350 for 30 minutes expecting to get a little browning on the surface. Temperature next to the bone was 158 when I took them out.
I love the color on them. They were incredibly juicy and tender; and the smoke on them is absolutely wonderful. These are my favorite chops of all time. I actually bought three more today on my way home from work. I'm still in my honeymoon phase with my smoker. It is a pit boss 4 and very easy to use; which is probably why I love trying new things.
If you have never smoked really thick pork chops, I highly recommend you give it a try. You will not be disappointed.
Thanks for reading.
