3 Secrets to Juicy Tender Grilled Pork Chops Every Time

How do You make perfectly Juicy and Tender BBQ Pork Chops on your grill or smoker? In this video, we show you the 3 secrets to making your grilled pork chops perfect every time!
________­↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓ ____________

In this episode, Leah and Al demonstrate how to properly brine, smoke, and sear pork chops so they come out perfect every time. #thepigswerevegan

NOTE: We are not an affiliate and Heritage Foods isn't a sponsor of EMV, but we are fans of each other so they gave me a coupon code just for Eat More Vegans fans that will give you 20% off any of their pork products. Use coupon code "Heritage20".

The porterhouse pork chop is a fantastic cut, just like a porterhouse steak. Each chop has two distinct muscles - both the tenderloin and loin - each with a different density and marbling structure, giving two distinct textures and flavor profiles.

For this cook, we used an overnight wet brine with water, sugar, kosher salt, black peppercorns, thyme, juniper berries, and garlic cloves. Pork takes really well to wet brines, as it will take on the flavor and aroma of those aromatics.

For the perfect smoked pork chops, we used the Reverse Sear cooking method on a Big Green Egg XL. Instead of firing up a hot grill and just searing them to temperature, we smoked low and slow on the BGE over FOGO hardwood charcoal and applewood chunks for about an hour at 225°F until the internal temperature was about 125°F. Then we let them rest for a few minutes while we cranked the Big Green Egg up in temperature until the Grill Grates were at 650°F for searing. We seared for 2 minutes on each side to get that amazing Maillard reaction on both. A few more minutes of rest and it was time to taste.

One look at Leah's face when she tasted these chops and you'll know that this method absolutely nailed it.

If you want to get your hands on any of the equipment or food you saw in the video, there are links to just about everything below. We make a few sheckles if you use those links to explore (except for the Heritage Foods link - you get a discount instead of us getting an affiliate share), so if you learned about something here and you'd like to support us please consider clicking through*.

About the Tamworth Pigs:
The Tamworth, also known as Sandy Back and Tam, originated in central England in Staffordshire. The breed takes its name from the village of Tamworth in Staffordshire. Tamworth pigs were first imported to North America by Thomas Bennett of Rossville, Illinois in 1882. Many more Tamworths were imported into Canada after 1888.

These particular chops come from oat-fed Tamworth pigs raised by Craig and Amy Good, of Good Farms, just north of Manhattan, Kansas, affectionately known as “the little apple.” Appropriate, then, that we smoked them in Brooklyn NY in the Big Apple! Craig learned to breed pigs from his father who taught pig husbandry at Kansas State.

If you have any questions please leave a comment below and we will reply. Thank you so much for watching! See you next week on Eat More Vegans!

Food:

Cooking Equipment Used in This Video:

Video Equipment Used to Film Our Videos:

[MrMorganca]

"How Do You Make Perfectly Juicy and Tender BBQ Pork Chops On You Smoker?" Follow Al at Eat More Vegans! Those look absolutely delicious and perfectly prepared!

[GT-fztu]

Pretty awesome technique Al, great work Sir! you had a great helper too!

[absoz]

Damn it, never thought of reverse searing pork chops, what a great idea… with a flavourful brine overnight before hand, that sounds like a real winner Al. Not had any pork chops for a while, but I know one of the local butchers has some good scrummy tasting ones

[FrankGutowski-lsjt]

He’s the first I’ve heard correctly say it draws moisture out of the meat.

[kendalls]

Looks delicious. Unfortunately the sodium content is more than my allowed amount, oh for about a week. That stuff is a time bomb. It will get you. Like a light switch I was not able to handle the sodium intake I used to could. BP all the sudden starting shooting through the roof. Doc says, time to cut way back on the sodium intake, and by golly he was right. BP back down to normal ranges. Swelling gone. Most food is bland now, so if you can come up with a brine or some recommended seasonings with a lower sodium content would be great. Every little bit helps, but I've looked. Everything as far as seasonings for meat has vast amounts of sodium in it.

[manfried]

These particular chops may have come from vegan pigs but in general pigs will eat nearly anything.