Grilled Pork Chops

Another Big Green Egg cook. Center cut pork chops. This is a crowd pleaser around the house. I cook pork chops with and without the bones. These just happen to be boneless this time. We served these with mixed vegetables for lunch.

Ingredients:
Bone-in or boneless pork chops (thick cut)
1/4 cup soy based marinade. We use Pilleteri’s Marinade. But Dale’s would be comparable.
Montreal Steak Seasoning
Marinate chops:
1. Put the marinade in a Zip Loc bag big enough to hold all your pork chops.
2. Refrigerate, in the marinade, for at least an hour.
Apply seasoning rub:
1. Remove the chops from the marinade. Discard the remaining marinade.
2. Lightly dry chops with a paper towel.
3. Shake Montreal Steak Seasoning on both sides of the chops. There’s salt in the rub already, so you don’t need to add additional salt, unless you just like it.
4. Cover, but do not return to refrigerator. Let them warm up to room temperature for 30 minutes to an hour.
While you wait on the chops to reach room temperature, go ahead and prepare the Big Green Egg:
1. Setup the Egg for direct heat.
2. Start fire and preheat grill to a dome temperature of about 375 degrees.
Once the grill is ready, it’s time to add the chops:
1. Close the lid.
2. Cook to desired doneness. About 15 to 20 minutes total time for Medium (140 to 145). 25 to 30 minutes total time for Well Done (160). Flip the pork chops halfway through cooking.

2 Responses

  1. Instead of a marinade, coat the chops in a BBQ sauce, while they are being refrigerated. An hour before cooking, remove them from the refrigerator, shake off any excess sauce, and apply the rub to both sides.

    I like Native Texan Smokey Mesquite BBQ sauce and Rendevous Memphis Original Famous Seasoning for pork.

    Thanks for posting this recipe with the photos and all the details.

    1. Thanks! Pork chops were either the first or second recipe cooked on my Egg and we do occasionally shake things up with BBQ sauce. Thanks for the feedback and the sauce ideas.

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