Thick cut Pork Chops

BBQ sauce, yay or nay?

Yay! But also good with a big glob of horseradish sauce!

You only need sauce if they are overcooked. A good chop is like a good steak…sauce is not required.

some times, there are so many other seasonings and flavors to be had… like Sharon said, horseradish too..

and plain good oh chop is good too as Matt said

My wife won’t tell me what she will put on them for seasoning. I can tell you the way I cook them. The grill needs to be as hot as can be to sear the outside. It’s amazing how much juice will come out of them when you cut a piece off.
As others have mentioned. No sauce is needed then.

Yeah, hot as possible. Get the internal temp to 135 and let rest for 5 mins.

I like a mix of salt, garlic powder, coriander, and paprika. Coat lightly with olive oil and then cover with the seasonings completely.

Putting them in a brine before cooking is an absolute game changer.

Tough call. There’s almost nothing you can do to a good thick chop that will make anything less than enjoyable.

Excluding overlooking.

Peachy pork chops is the name of the recipe. Its a marinade concoction made with worchester, Gerber peach baby food, and i forget whatever else. Put em on the grill and baste with the left over marinade. To die for!

Dan O’s original is great on chops.

Brine, finish with a dijon cream pan sauce!

Thick cut bone in. Hot grill few minutes each side.
Pull at 135 to 140. Rest in cold oven for 5 minutes and they will be as juicy as ever.

raspberry chipotle sauce is good with pork too!!

Nay. Absolutely nothing that is vinegar based. Rub with garlic, salt, and preferred peppers. Indirect heat until about 95-100 internal.cover with peach or pear slices and continue to 130-135. Wrap In foil with a splash of squirt soda and let rest for 5-10 minutes. I prefer to place on heat rack holding 150 degrees. Serve with a glass of good bourbon and enjoy

Randy Wieland wrote:

Nay. Absolutely nothing that is vinegar based. Rub with garlic, salt, and preferred peppers. Indirect heat until about 95-100 internal.cover with peach or pear slices and continue to 130-135. Wrap In foil with a splash of squirt soda and let rest for 5-10 minutes. I prefer to place on heat rack holding 150 degrees. Serve with a glass of good bourbon and enjoy

Interesting.

Do they make a good Bourbon?

A local butcher shop sells 1” thick cut smoked pork chop,all that has to be done is warmed up.

Sharon wrote:

Yay! But also good with a big glob of horseradish sauce!

That’s my girl!

I make a homemade pepper corn sauce for mine. Goes good with steaks too.

As mentioned above, brine over night, sear in cast iron/finish to 145 in oven or grill to 145…then this sauce.

https://www.kitchensanctuary.com/pork-chops-with-creamy-mustard-sauce/

Dutchboy wrote:

BBQ sauce, yay or nay?

Im of two schools of thought, unless you marinade them first, do not put any BBQ sauce on them until after they are cooked. Otherwise I really like marinaded uncooked bone in chops and grill to your liking. No additional saucing required when done.
I get mine from McDonalds meats in Clear Lake and they have quite the variety but I am sure you can find them in a lot of butcher shops outside of going to a regular big box store.

I buy a pig every year and like to mix things up. Many great suggestions have been made. My wife really likes it when I make a raspberry chipotle marinade and grill them. The last two pork chop dinners I went breaded and think I will do some sort of breading one next.

Marinate for 24hrs in soy sauce, red wine, salt and brown sugar. Grill at very low heat… 200 or less for about 3 hours… no direct heat. Heat up some of the marinate to dip into.

big_g wrote:

Marinate for 24hrs in soy sauce, red wine, salt and brown sugar. Grill at very low heat… 200 or less for about 3 hours… no direct heat. Heat up some of the marinate to dip into.

Seems like alot of work for pork chops. What do you use to grill them in?

Yes and no. Depends on what you are in the mood for. I normally buy a hog every year and I have the butcher cut the bone in chops 1 to 1 1/4 inch thick. I typically grill cook the chops. Without sauce I love to dip the meat in apple sauce when eating. If I elect to cook with sauce, my favorite is Famous Dave’s Rich and Sassy, which I will baste the chops in for that last few minutes of cooking until it carmelizes on the meat. Sometimes the good old Open Pit sauce is good too. I also use a rub of spices on the precooked chops also, the rub depends on my mood. Thanks for posting, I know what is for dinner tonight.

Pork chops just need a little seasoning salt, pepper and garlic powder. Cooked to still juicy and that is 10/10 imo.

big_g wrote:

Marinate for 24hrs in soy sauce, red wine, salt and brown sugar. Grill at very low heat… 200 or less for about 3 hours… no direct heat. Heat up some of the marinate to dip into.

Same brine but high heat, fast and hot. Few minutes each side. Comes out perfectly

Nay on the sauce. If anyone hasn’t tried the seasoned pork chops from Center Cut Meats in Rogers do yourself a favor and stop in next time you have to go to Cabelas. Or just save yourself some money and go there instead and skip Cabelas.

big_g wrote:

Marinate for 24hrs in soy sauce, red wine, salt and brown sugar. Grill at very low heat… 200 or less for about 3 hours… no direct heat. Heat up some of the marinate to dip into.

Done them on gas and coals… coals is best. I don’t do this for 2 chops… its a grill full. You get a nice buzz on while your cooking em

A simple salt sugar brine can save a whole lot of pork and poultry cuts. A nice soak overnight and cooked to 135-140. No sauce needed.