Big green egg bone in pork chops

Q: How long should bone

Youll do the 1st sear of the pork chops, for 2 minutes on each side, over medium high heat. Then youll move them to one side of the grill, where the burner is off. Youll close the lid, and cook for 15-20 minutes with indirect heat, until the temperature of the pork chops is around 120 degrees F.

Recipe

Table of Contents Show

Prepping your Smoker
How to Smoke Pork Chops
Pork Chop Recipes
Reader Interactions
How long do you grill a 1
How do you smoke thick pork chops on the Big Green Egg?
Does it take longer to cook bone
How long should bone

Grilling pork chops on the Big Green Egg? It becomes even tastier if you add a homemade chutney, prepared on your EGG. This juicy meat with great grilling stripes for extra flavour and onion chutney with apple is a match made in heaven.

PORK CHOPS

4 pork shoulder chops, approx. 2 cm thick
2 tbsp olive oil
fleur de sel

CHUTNEY

2 cloves of garlic
3 tart apples such as Granny Smith
2 sweet onions
30 g unsalted butter
125 ml white wine vinegar
250 g brown sugar
2 tbsp hot mustard
10 sprigs of thyme
mustard cress or other full-flavoured cress (optional)

In advance

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Cast Iron Grid, to 180°C.
Peel and finely chop the garlic to prepare the chutney. Peel and chop the onions. Peel the apples, remove the cores and cut the fruit into cubes.

Method

Place the Cast Iron Skillet on the Cast Iron Grid. Melt the butter in the pan and briefly fry the garlic.
Add the apple cubes and the onions together with the white wine vinegar, the brown sugar, the mustard and thyme. Leave the chutney to simmer for approx. 40 minutes; stir every now and then, closing the lid of the EGG after each action.
Take the skillet out of the EGG and remove the sprigs of thyme. Remove the grid and the convEGGtor and replace the grid. Heat the EGG to 230°C. Rub the pork shoulder chops with olive oil.
Place the pork chops on the grid and grill for approx. 1 minute. Give the meat a quarter turn and grill again for 1 minute to create a nice grill pattern. Turn the pork chops over and grill again for 2 x 1 minute.
Remove the pork chops from the EGG and cover loosely with aluminium foil. Leave to rest for 5 minutes at room temperature. Meanwhile, ladle the chutney into a jar or bowl and garnish with mustard cress, if so desired.
Sprinkle black pepper and fleur de sel on the pork chops and serve with the apple-onion chutney from the Big Green Egg.

Tip
Combines well with a fresh salad with lamb’s lettuce, beetroot and horseradish, or something similar.

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Recipes for Home » Recipes » Smoked Pork Chops - Big Green Egg Smoked Pork Chops

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Nothing beats a great smoke pork chop. Believe it or not, I have had the Big Green Egg for five years and have just grilled my pork chops for five years. I don't know if I thought it wasn't worth it to smoke the chops or if I was scared it was harder than the directions said it would be, but the wait is over. I have concurred smoked pork chops on the Big Green Egg. I bring you my soon to be famous Big Green Egg smoked pork chops.

Smoked pork chops don't have to be something you have to just eat outside of home thanks to these simple directions and ingredients you too can smoke your own pork chops on your home smoker or big green egg.

Prepping your Smoker

To make raw pork chops by smoking them you need to do a little prep work. First, start soaking your wood chips. Second, start brining your pork chops. For smoked pork chops, I always use a bone-in pork chop. I think the bone gives more flavor to the pork chops. Additionally, thickness matters. I would make sure you do not buy thin chops. Smoked Pork Chops have a longer cooking time, so make sure the pork chops are at least 1 inch thick and even better at 1 and ¼ inch thick.

A simple brine will work. Soak the pork chops in the brine while you get the Big Green Egg or smoker going. Also, be soaking your wood chips to get them ready for the smoker. When you have the coals good and hot, add the chips to start the smoking, you will also want to adjust the vents to get the temperature of the grill down to 250 degrees.

Arrange the woodchips over the coals. For those using a Big Green Egg, place the plate over the coals and chips and place the drip pan filled with water or extra brine on the plate. Recommend you have a big stack of aluminum pans on hand for drip pans. They come in super handy. This will allow for the pork chops to smoke without any direct heat or flair up possibilities and give moisture back to the smoke.

How to Smoke Pork Chops

When you are ready to smoke your pork chops, drain the brine off the pork chops and then give them a quick rinse. Then season the pork chops with the worlds best pork seasoning salt.

Place the pork chops on the grill grate over the juice pan. Seasoning them on both sides to allow them to smoke.

Put the smoker or grill lid down and make sure the temperature remains no higher than 250 degrees. Keep a close ide on this as you don't want to cook these at too high of a temperature or they will cook quickly and not have the smokey flavors.

About 30 minutes into the smoking, flip the pork chops and temp the pork chops. With smoking meats, it is crucial to have a digital thermometer to monitor the meat temps outside of the grill. We love the flame boss thermometer as it also links to our phones. The flame boss also comes with a fan to help regulate the pit temperature on the Big Green Egg.

When the internal temperature on the pork chops reaches 145 degrees, pull the pork chops off the grill. I put them in a pan and cover with aluminum foil to let them rest at least 10 minutes and without losing any of the moisture. Serve these pork chops just as they are or with barbecue sauce.

Pork Chop Recipes

Pan-Fried Pork Chops - No Flour and Low Carb

America's Favorite Pork Chops

Garlic Basil Grilled Pork Chops

Cheesy Garlic and Brown Sugar Pork Chops

Smoker

4 bone-in, 1¼ inch thick pork chops
¾ cup brown sugar
½ cup salt
2 teaspoons dry mustard
4 cloves garlic
1 cup apple cider vinegar
4 cups water
6 cups wood chips
1 tablespoon pork seasoning salt
barbecue sauce

Begin by preparing the brine by combining the brown sugar, salt, mustard, and garlic clove which has been smashed with the backside of a knife. Heat the vinegar to a just start to boil. Pour over the dry ingredients and then add the water. Stir to dissolve the sugar and salt. Let come to room temperature.
Place the pork chops in a large bag or bowl and cover with the brine. Refrigerate for at least 30 minutes but can set overnight.
30 minutes before grill time, soak the woodchips and get the Big Green Egg coals going. When the smoker is hot, adjust the temperature to a steady 250°.
Drain the woodchips and then add to the grill, spreading them out. Place the diffusing plate in the grill over the coals and chips. Place a drip pan with water or brine in it on the diffuser. Place the grill grate on top.
Remove the pork chops from the brine. Rinse them off and pat them dry.
Season with the pork salt.
Place on the 250° smoker. After 30 minutes, flip the pork chops and place a digital thermometer in them. Smoke until the internal temperature is 145°.
Remove from grill and place on a plate and cover for 10 minutes to rest.
Serve with barbecue sauce.

Author
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A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

Reader Interactions

How long do you grill a 1

On a preheated high-heat grill, 1-inch bone-in pork chops should take about 4 minutes per side.

How do you smoke thick pork chops on the Big Green Egg?

Season with the pork salt. Place on the 250° smoker. After 30 minutes, flip the pork chops and place a digital thermometer in them. Smoke until the internal temperature is 145°.

Does it take longer to cook bone

Baking bone-in pork chops will always take longer than boneless chops, usually 35 to 45 minutes at 350 F. For example, a 1-inch thick bone-in pork chop will take about 40 to 45 minutes at 350 F. In general, bone-in pork chops need to be baked for 10% to 20% longer than boneless chops.

How long should bone

You'll do the 1st sear of the pork chops, for 2 minutes on each side, over medium high heat. Then you'll move them to one side of the grill, where the burner is off. You'll close the lid, and cook for 15-20 minutes with indirect heat, until the temperature of the pork chops is around 120 degrees F.