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Pork Chops, Smoked/Seared

chilerelleno

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Found a good deal on some of those Extra Thick 2" Pork.
Chops at Costco, $1.49/lb plus take $3.00 off at the register.
I picked up several flats, six beautiful chops per flat.
Picked the best for today's dinner and packaged the rest for the freezer.

Put together a nice brine and bagged them to sit overnight.
A good brining and/or brine injection really makes for some moist/juicy chops.
As long as you don't overcook'em, you'll never eat a dry chop again.

6C water
6T kosher salt
A generous handful each of mixed peppercorns, dried onion flakes, granulated garlic and Oregano.



15 hours later I pulled them out of the brine and heavily dusted them with an equal parts mix of Lawry's seasoned salt, pork rub and an herb mix.



Fired up the smoker, 200°-225° with a mix of Hickory and Mesquite.
Gave them about an hour and a half of smoke, pulled them with an IT of 115°.
Nice Color


From there on to a screaming hot grill, get a good sear to an IT of 140°-142°.
Driving the Neighbors Crazy


To go with these portly specimens of pork chops, I made some Hasselback Potatoes and Grilled Squash/Zucchini.

Recipe Link>>> Hasselback Potatoes



I've seldom finished one of these big boys in one sitting.
But these were so danged good and juicy that next thing I know I'm gnawing on a bone.

Plated


Center Cut


The Finale
 
Last edited:

jcam222

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Man , another fine cook Chili! Love chops on the grill and zucchini as well. Those are some nifty looking potatoes too. I believe there is still a little left to gnaw off that bone :)
 

gmc2003

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Those look chops look fabulous John. Mega likes. I've never done hasselback potatoes. Do they get crispy inside?

Point for sure
Chris
 

chilerelleno

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Man , another fine cook Chili! Love chops on the grill and zucchini as well. Those are some nifty looking potatoes too. I believe there is still a little left to gnaw off that bone :)
Thanks man.
Yeah grilled squash and zucchini is a favorite here too, lots of grilled veggies happen around here.
Maybe a little left on the bone for the dog.
 
Last edited:

chilerelleno

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Those look chops look fabulous John. Mega likes. I've never done hasselback potatoes. Do they get crispy inside?

Point for sure
Chris
Thanks Chris.
They get crispy on the top edges if you cook at a higher temp.
Crisping will benefit from basting with fat/oil during prep, and once or twice during the cook.

Here's the recipe I use.

Link>>> Hasselback Potatoes

Hasselback Potatoes
Preheat oven to 400°
Use starchy potatoes for best results
Prep potatoes by cutting 1/16"-1/8" slices 2/3 or so into spuds
Baste potatoes in fat/oil, e.g. bacon grease, butter or vegetable oil
Lightly salt or otherwise season
Bake for 40 min, pull and baste with seasoned butter, be sure to get plenty of seasoned butter into the cuts
Return to oven and cook till edges are browning and the interior is fork tender. Should be about 30-40 more minutes.
 
Last edited:

xray

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Awesome looking meal John! My kind of eating.

I gotta give the tenderloins a break and make a nice meaty chop like that, delicious!

Like!
 

tropics

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I have to cut my own from boneless pork loins.They look great
Richie
 

SmokinVOLfan

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Knocked it out of the park once again John! What's funny is I saw the picture rolling through the carousel and knew that this was your cook haha those chops are killer. Great looking meal all around!
 

uncle eddie

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Points for the chops and bonus points for the cool looking spuds! Like!
 

smokinbarrles

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Found a good deal on some of those Extra Thick 2" Pork.
Chops at Costco, $1.49/lb plus take $3.00 off at the register.
I picked up several flats, six beautiful chops per flat.
Picked the best for today's dinner and packaged the rest for the freezer.

Put together a nice brine and bagged them to sit overnight.
A good brining and/or brine injection really makes for some moist/juicy chops.
As long as you don't overcook'em, you'll never eat a dry chop again.

6C water
6T kosher salt
A generous handful each of mixed peppercorns, dried onion flakes, granulated garlic and Oregano.



15 hours later I pulled them out o9f the brine and heavily dusted them with an equal parts mix of Lawry's seasoned salt, pork rub and an herb mix.



Fired up the smoker, 200°-225° with a mix of Hickory and Mesquite.
Gave them about an hour and a half of smoke, pulled them with an IT of 115°.
Nice Color


From there on to a screaming hot grill, get a good sear to an IT of 140°-142°.
Driving the Neighbors Crazy


To go with these portly specimens of pork chops, I made some Hasselback Potatoes and Grilled Squash/Zucchini.

Recipe Link>>> Hasselback Potatoes



I've seldom finished one of these big boys in one sitting.
But these were so danged good and juicy that next thing I know I'm gnawing on a bone.

Plated


Center Cut


The Finale
Great looking meal, i need to find some chops like that!
Like!
 

chopsaw

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Awesome . That first plated pic ,,, you can see how plump that chop is after the cook . Nice work .
Talk about lipstick on a pig... She's a beauty!
Flash back to last Friday night !
 

Bearcarver

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Oh My!!
Freaking Fantastic!!
You surely can Cook, John!!
Awesome!
Like.

Bear
 

Sowsage

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Perfect meal! I love a nice thick porky chop and the zucchini on the grill always hits the spot at our house! Great job!
 

tx smoker

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WOW!!!! Another masterful meal John. The chops look amazing, the squash is tantalizing, and those taters are nothing short of mind boggling. When I grow up, I wanna be just like you!! I just did the last 2 chops we had in the freezer last week but I'll be headed to Costco soon for another pork run. I do have zucchini and taters in the fridge though. now to think through what to cook with it.

Great big LIKE my friend!!

Blown away again,
Robert
 

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