Pork Recipes
Pork Chops (Thick Cut)
Thick Cut Pork Chops Bone In (Looks like a baby porterhouse cut 1-1/2 inches
thick.
Place the chops in a shallow dish then salt, pepper, & powdered garlic to taste
on one side. Let them rest that way for about 20 minutes. Put 3/4 of a 9lb bag
of charcoal into a weber and light. Coat the chops well with Extra Virgin Olive
Oil carefully to not knock the seasoning off and then flip the chops. Repeat the
salt, pepper & powdered garlic on the other side. Once all of the charcoal is
white hot, level the coals in the bottom of the Weber.
Empty the rest of the bag of charcoal on the hot coals and level them out. Throw
on the cooking grate and go back to the chops. Sprinkle to coat the chops with
extra virgin olive oil. Place on the grill and close the lid.
Open the bottom air vent full open and the top half open. Cook for 4 minutes.
Remove the chops from the gill and dip the cooked side of the chops back into
the olive oil and place back on the grill flipped over. Cook for 4 minutes.
Remove the chops from the gill and dip the chops back into the olive oil and
place back on the grill standing the chops up on the T-Bone. Cook for 14 more
minutes with the lid on and vents still in the same position.
Pull the chops they are done.