THICK chops

[HoosierKettle]

Anyone else cut thick chops out of a pork loin?

I do them semi frequent and the family loves it. Reverse sear with a little smoke wood of your choice. I like to use kosher salt and restaurant grind pepper and a light dusting of Tony’s.  I like to cut at least an 1 1-2” -2” thick. I cook them to 150 before the sear. I don’t like the texture or the taste of 145 degree chops no matter what they say and these are plenty juicy. You won’t dry these out unless you start getting above 160. I highly recommend this black pepper or similar coarseness. It really is the key to most of my rubs and seasonings.




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[Firemunkee]

Those look good!!

[Dc_smoke309]

Holy shit , that is amazing


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[YardBurner]

You're wrong.
M R not chops.
Those are small center cut loin roasts.

Love, love me some thick chops.
Thawing a 12 inch center cut as we speak.
Was gonna roti the thing.
Not now. Chop, chop.
I am so stealing this.

-Rob

[hawgheaven]

Yup. Love them. We do them often, and seasoned very similar. Good stuff. 

[Schaefd2]

Yup!! The only way to eat chops are thick chops! Except, I want bone-on thick chops with the tenderloin. Give me some pork porterhouse steaks! Lol


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[JEBIV]

Looks awesome

[Travis]

It’s been a long time for me. We would buy the loin at Costco, cut it up into chops and roast and freeze it. You can really save some money that way.
Those look kick ass man. [emoji106]


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[Big Dawg]

Smoked & Grilled:










BD

[HoosierKettle]

Smoked & Grilled:










BD

Oh yeah!  Love that last pic. I almost through the grill grates on for searing but got lazy.


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[foshizzle]

It’s been a long time for me. We would buy the loin at Costco, cut it up into chops and roast and freeze it. You can really save some money that way.
Those look kick ass man. [emoji106]


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Thank for the reminder. I still have some of those hiding in the freezer I forgot about. Will be pulling those out and cooking them up HoosierKettle style and seeing Big Dawgs perfect grill marks got me craving pineapple with it.


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[jacobp]

Do these all the time! Although I do indirect to about 135, rest for about 10 minutes then sear about a minute or so per side so they come off ready to eat somewhere between 145-150