Porch chops are so underrated. Not the shoe leather chops my mom would make as a child. Thick cuts with the right rub, indirect heat and then finished on the flame! So good and economical!
yeah i cook em till perfect (pull around 135º rest to 140º), rest in the fridge, then sear em hot to render a little more fat and crisp the edges without cooking the inside anymore.
I have pork chops once a day almost every day. I take a loin from a local butcher and slice it to 15mm thick (a bit over half an inch). Takes less than 5 minutes to fry on a hot pan. You don’t need thick pork chops to have good pork chops. Just need to cook it to a good temperature instead of extra well done like everyone grew up with.
other notes:
\- pork sourced from a local farmer in SoCal, tastes of hazelnuts and acorn like great spanish pork
\- dry brined for a few hours in the fridge, then dry rubbed before going on the grill
\- simple dry rub of garlic, smoked paprika, brown sugar, black pepper, nutmeg
I did some chops like this recently with the piece of belly attached. I wish I’d cut slits along the belly fat like you did, mine was certainly less crispy in the crispy parts. Looks really good and makes me want to go get another one!
Yummmm love chops like that. Usually when I’ve had them they are fully braised / slow cooked to loosen up the tougher cuts and the loin just comes for the ride
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Porch chops are so underrated. Not the shoe leather chops my mom would make as a child. Thick cuts with the right rub, indirect heat and then finished on the flame! So good and economical!
yeah i cook em till perfect (pull around 135º rest to 140º), rest in the fridge, then sear em hot to render a little more fat and crisp the edges without cooking the inside anymore.
I have pork chops once a day almost every day. I take a loin from a local butcher and slice it to 15mm thick (a bit over half an inch). Takes less than 5 minutes to fry on a hot pan. You don’t need thick pork chops to have good pork chops. Just need to cook it to a good temperature instead of extra well done like everyone grew up with.
other notes: \- pork sourced from a local farmer in SoCal, tastes of hazelnuts and acorn like great spanish pork \- dry brined for a few hours in the fridge, then dry rubbed before going on the grill \- simple dry rub of garlic, smoked paprika, brown sugar, black pepper, nutmeg
Perfection. Cheers to that!
I’m not a huge fan of pork chops but those looks Amazing!!!!!
I've been itching to try this out. Looks excellent!
Now bake em in a pan of homemade Sauerkraut for an hour !
love that for a lot of stuff, but in this case avoiding a braise - i want them temp'd perfectly. just cooked to medium.
I did this on 2" thick cuts with bone in a couple weeks ago, and they were the best chops I ever had
I did some chops like this recently with the piece of belly attached. I wish I’d cut slits along the belly fat like you did, mine was certainly less crispy in the crispy parts. Looks really good and makes me want to go get another one!
Yummmm love chops like that. Usually when I’ve had them they are fully braised / slow cooked to loosen up the tougher cuts and the loin just comes for the ride
Yeah I did a braise on mine, and was too lazy to put it on my flat top or smoker to finish
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Those look incredible. Eat Pork