2.5 inch bone in pork chops

[James Lake]

Todays cook will be really thick bone-in chops 2.5 inches each. I put the chops in a brine last night consisting water, salt, sugar, smashed garlic, pepper corn, red pepper flakes and lemon.

Here is an action shot of the brine:

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I will keep them in the brine for another 5 hours. The plan is to season them and then grill while basting with a home made habanero syrup which I made last night and is sitting in the fridge letting the flavors mix. The syrup consists of a simple syrup, habanero pepper seeded and finely chopped, garlic, finely chopped scallions and lime juice.

See you in about 6 hours.

Got the grill ready for the chops. I've elevated one grate over another, the purpose is like a reverse sear.

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Chops on the top grill, going to baste them with a herb basting brush.

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Using the brick to cook all sides of the chops

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After the chops reach an internal temp of 115 I took the chops off the top grate and rested them as I tore the top grate down.

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Chops back on the grill building up a good sear

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Chops are done

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Time to eat...have a good weekend all

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[Paul Kastner]

Can't stand the anticipation.

 

[Mike Cosgrove]

Looking forward to this.

 

[Bill Schultz]

Excellent James, looking forward to it, love the marinade combo with pork

 

[Tony R]

Looks good so far.... Don't forget some action shots also...

 

[NeilH]

Don't do this to us. Ready for results. Habanero syrup sounds great.

 

[Jim Lampe]

FANTASTIC!!
2½" Chops.... I ♥ IT!

 

[Wolgast]

This is going to be a treat! Dont feel any pressure! One of my favorite cooks!

 

[RogerS]

Nothing better than a thick chop!

 

[Bill - Bigbill]

Can't wait to see to see the finished product.

 

[Mike Cosgrove]

Is it done yet?

 

[James Lake]

I must say the chops tasted very good they started out savory and finished sweet. The total cook time was about 30 minutes which includes the resting period of 10 minutes. I was pretty happy with this cook, but it's more of a meal for the men. My sweetheart and girls were pretty overwhelmed by the size of the chops.

 

[Peter Gallagher]

wow- those are some monsters!

 

[James Lake]

Is it done yet?

Mike, with all girls in the house....do you know how often I hear that questions when I'm grilling? Chops are done buddy...come and get one.

 

[justin.williams]

looks great, nice cook!

 

[Dwain Pannell]

I've never seen a chop that thick! Nicely done there.

 

[James Lake]

This is going to be a treat! Dont feel any pressure! One of my favorite cooks!

Wolgast....I hope I did "okay".

 

[Mike Cosgrove]

Mike, with all girls in the house....do you know how often I hear that questions when I'm grilling? Chops are done buddy...come and get one.

On my way, they look great, really cool technique.

 

[Morgan C.]

Love it!! Great looking chops...great idea and technique as well! That's why I love this site!! So many ingenious folks here!

Nice!

 

[Mike Coffman]

Fantastic looking chops and technique James!