Juicy Grilled Pork Chops that Don’t Suck on the Big Green Egg | Man Who Eats

hey everyone welcome to man who eats andtoday I’m eating tender juicy pork chopson the big green egg before we getstarted go ahead and hit the like andsubscribe button to be notified everytime I come out with a new recipe nowlet’s get to those pork chops pork chopsdon’t have to be drive and I found twokeys to a perfect pork chop on the grillthe first set your grill up for a lowertemperature 300 degrees direct oughta doitI find pork tends to seize up when ithits the superhot grill so keeping thetemperature a little lower keeps themeat tender the second key to a perfectpork chop on the grill is to pull thechops at 135 degrees internaltemperature pulling them at 135 ensuresthey won’t overcook on the grill andthey’ll come off and reach a perfecttemperature while maintaining theirjuiciness and tenderness onto the platetoday I have 4 1 inch thick chops I’mseasoning simply with salt pepper andgranulated garlic no more no lessonce your grill is up to 300 degrees putthe chops on cover and cook for 5minutes next turn the chops 90 degreesand cook for another 5 minutes yesthat’s 10 minutes on the first sidewhich sounds like a lot but at thislower temperature and because these arethick chops they will not overcook Ipromise if you have thinner pork chopsturn the meat at 2 and a half minutesand flip it 5 minutes basically cut thecooking time in half depending on howthick your pork chop is and also if ithas a bone in it these are boneless porkchops a bone-in pork chop may take atouch longer and really rely on thatinternal thermometer after 10 totalminutes flip and cook for 5 more minutesafter 5 minutes you can start checkingthe internal temperature at this pointthey may need an additional minute ortwo maybe up to 5 minutes to finish andget to that polling temperature when thechops have hit 135 to 140 degrees goahead and pull them off the grill anymore time on the grill in the carryovercooking will overcook the chopsafter a 5 minute rest the chops will betender flavorful and most importantlyjuicy slice them thin and serve oversauteed spinach I also made a quick herbgremolata with olive oil choppedrosemary sage and thyme to spoon overthe top of the chops just to add alittle bit more of that earthy herbalflavor all that’s left to do is dig inand enjoy I hope you like this recipeit’s available on mysigh tat man who eats calm and linked inthe description below and remember tohit that like and subscribe button seeyou next time