Ummmm…perfect Pork Chops with great seasoning done perfectly on the Big Green Egg. Except ours is on our sailboat and we use it for a variety of different foods, NOT always meat. But in this case, I just happened to shoot a picture of some of my perfect pork chops so I figured I’d drop a quick post so you could try this too-
I like nice thick boneless pork chops that I can buy in a regular ol’ store…ready to be barbecued and provide a great meal quickly. In this case, I threw some olive oil and some “Bad Byrons Butt Rub” on the meat and let it sit for about half an hour (I was hungry). I also needed that half-hour to get the Big Green Egg going and up to temperature (350′) so I could cook the chops nice and slowly at a consistent temperature. I also chopped some veggies that would go on the grill first, but no picture of those. I cooked these nearly one-inch thick pork chops for only about 15 minutes per side, checking them once and turning them once for a great cook. The chops came out nice and juicy, with only one of the chops getting a bit too seared but it didn’t dry out. This is the magic of the egg…food can be well cooked but rarely dries out-
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