First time making a pork chop I cooked it over hardwood charcoal, I seared it then I cooked it indirect until it hit 145 then put cowboy butter while it rests, it was a bit dry does anyone have any tips for it to not try out? I also have the bone in pork chops that resemble a ribeye I’m not sure if that doesn’t dry out as quick
by Ps200299
3 Comments
It really doesn’t look dry. But you can try pulling it around 142 since the residual heat should get it to 145 which is considered safe in US.
Doesn’t look dry to me. I prefer a little more bark, and that seals some of the moisture in.
You said indirect, but your picture shows the chop on direct heat. Did you go to 140*F indirect, and then sear? If so you probably went over temp.
I like brining thicker pork chops. That helps keep them from drying out inside.
Keep at it though. Pork chops are severely underrated IMO. And they’re cheap enough (compared to beef) that if you *do* go over, you don’t have to feel too bad.