Center cut pork chops - how long?


 
N

Neil

New member
Hey all,

I have a rack of 7 center cut pork chops I threw on an hour ago. I would assume they should be pulled @ 185 degrees-ish. Anything else I should know?
 
I just looked on my meat thermo. It says that pork is rare@140, med@160, and well done@170. Dont worry if the center is a little pink. If you wait for that to disapear, the meat will be overcooked and dry IMHO. Just my two cents worth.
 
Dave,

Smoker setup included minion method + 4 small pieces cherry wood. Smoker running at about 250 degrees.

For the pork I just seasoned with salt, pepper and garlic. There are about 6 or 7 chops on this cut. Maybe I will pull it @ 155 then.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Neil:
Maybe I will pull it @ 155 then. </div></BLOCKQUOTE>
I know I'm way late to this party but......... remember the meat continues to cook once pulled off the heat. Your 155 will turn into 160+ when it's all said and done.
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I pull pork chops, loins, tender loins etc. at 140 and let it rest for 5-10 min.
 
Thanks, everyone. They came out pretty damn good! Super, super tender. Almost as if they were boiled!

Anyways, some post-smoke questions:

There was a slight ham-like taste to the chops. As far as I know, the meat was not treated and I got it straight from the butcher counter. Thoughts? Seasoning issue?

Also, some of my eaters were kinda freaked out by how soft the chops were. I definitely pulled them at 156 degrees exactly. Do you ever cook them to 170 to harden them up a bit?
 
Ham taste generally is caused by salt. Are you sure the pork wasn't enhanced? Did you marinate the chops or let them sit with a salty rub on it for a bit?

There isn't enough internal fat in a chop (or rack) to withstand temps much over 160 without drying out. Brining will help.

Why would you want you're chops "hard?"
 
Jay,

I am not 100% sure it wasn't enhanced - but I really don't think it was. FYI - they sat for about 30 minutes while I prepped the WSM. I used Kosher Salt. Now that I take into account your info, I probably oversalted and let it sit for too long.

In regard to the hard comment, I really meant a bit harder than the original cook. They were extremely soft. EXTREMELY. Also, they were awesome. Maybe I am just surprised at how great they came out while being so tender. Ah, the beauties of a smoker.

Also, it took barely over two hours to hit 156 internally. (Average temp of 275 @ top of smoker) I would recommend this as a perfect same day option.

Thanks!
 
Letting them sit 30 minutes after salting would not be enough to make them hammy tasting, IMHO.

The fact that they were so tender and tasted hammy would lead me to believe that they were enhanced. If they were too salty, that would be another indication.

There is no reason whatsoever to take them to 170 to make them more firm. A lot of people are used to over-cooked pork chops which are generally hard, and tough and so they are freaked out to learn that chops need not be tough as shoe leather. Just use it as a teaching moment for your guests.
 
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