Monster pork chops

[David Leopold]

So pork chops were on special last week at the local grocery. Went to have a look and all the ones in the display cases were sad looking. So thin you could read through them. Probably make them like that so the average sad griller will overdo them and not give themselves food poisoning. Haha

So what’s a new smoker like me to do?

Well, naturally I walk straight up to the actual butcher counter, something I’ve done a time or two and have never witnessed another person do here at the grocery. I ask if they can cut me some chops thick. Whatever you’d like they said.

Behold!!!! 1.5” thick. Over a pound each. Didn’t have time for a bribe so just put rib rub on them and into the MES.

225, apple chips, spritzed with apple juice/water a couple times, smoked until IT hit 140. About 1.5hr to do it.

Then popped them on a hot grill to set some sauce onto them.

BEST PORK CHOP I EVER HAD!!! Wife agreed, 2yr daughter went to town on them too.

 

[Braz]

Nice. It pays to get to know your meat guy.

 

[joedube70]

Chops look real good!!

 

[Bearcarver]

Yup---I'm coming to your house for Dinner, Dave!!:)

Nice!!!
Like.

Bear

 

[Ishi]

Them’s called Iowa Chops!! Living in the leading pork producing state every meat market has them! Nice cook

 

[chopsaw]

Those look great . Nice job .

 

[TomKnollRFV]

Sir, those aren't pork chops. Those are small hams.. LOL

I hear ya on the thin chops; it seems like every time a 'sale' is announced when I check they look to thin for me to want to grill. <Though thin ones work real well for my onion pork chop bake>. Gonna have to bother a butcher one of these days. I actually need to ask one 'Hey if I bring in my smoked product, would you slice it for me?' ..just wondering if they would.

 

[RiversideSm0ker]

Those chops are BADASS! Man I want one just to be able to say I had one lol. Of course, they look so good on the plate. Great job on that. Give that man a cigar.

George

 

[David Leopold]

Thank you all for the kind words!

Probably my favourite smoke so far.

Sadly in my area we have no true butcher shops. There might be a couple way down in the bigger city but even those just cut up primals they get shipped in. I asked one grocery cutter if they have rib eyes with the cap on, nope they all come as a big vacuum sealed primal with no cap. Can’t find beef ribs, brisket, flank, pork bellies, pork lard, bone of that sort of thing. Just the basic common steaks and roasts, that’s it.

Fortunately they are more than happy to cut something through the saw at whatever setting you ask. They don’t even have slicers anymore, thought i would ask him once to slice a roast for me to make jerky and he said he could try by hand if I wanted. Haha.

 

[gmc2003]

Nice looking chops you smoked there Dave.

Point for sure.

Chris

 

[SmokinAl]

Fantastic looking meal!
That pork chop looks delicious!
Al

 

[David Leopold]

I was surprised how good it was. I’ve made a lot of pork chops on the grill and in frying pans but this was a whole different level. Even my wife commented how much better it was that way and she’s not a big fan of “big chops and steaks”. The best part was the big fatty parts that are in all chops just basically melted into itself. She even said she didn’t notice the fat, usually she’s picking through her whole chop to cut all the fat streaks out.

Definitely doing this one again!!

 

[browneyesvictim]

Sweet! That looks like a chophouse quality chops there!