Crispy Pork Chops

Crispy Pork Chops

Sometimes the best dishes are the simplest. Mrs Meat Smoke Fire loves a nice thick cut pork chop.

In the past, we've been very fortunate to rear our own pigs in a friend's garden at the other end of the village. It takes a lot of hard work and time. It's also incredibly rewarding. It's hard not to get attached to the animals as they are all such characters.

However undertaking animal husbandry is not for the feint hearted but you know that the animals have lived their best life, having been given lots of care and attention. One or two are even rather partial to a belly rub!

Method

1. Set up your Egg for a direct cook to 180°C with a plancha. We used the half-moon cast iron plancha griddle, you could use the full moon one or use the stainless steel grid and a pan.
2. Prepare your pork chops, cut through the layer of fat down to the flesh. This will stop the chops from curling as they cook. Nic says it looks like a hedgehog.
3. We start by cooking them fat side down to render down the fat. To keep them upright, grab some foil. Turn in about 4 cm, press and repeat. This forms a sausage like shape.
4. Place the chops fat side down on the plancha. Find the midway point of the foil and place this on top of the chops. Then bend the foil down the side of the chops and flatten onto the surface or poke the foil through a handle to hold the chops in place.
5. Cook them for about about 15 minutes. Check them regularly, as the plancha will have hotter areas so you may need to move around the flat surface to ensure you don't scorch them!
6. Remove the foil and lay the chops flat to sear for 2 to 3 minutes a side. 
7. Your target internal temperature for medium rare pork is 57°C, so remove them from the grill at 50 to 52°C.
8. Allow them to rest in foil, the internal temperature will continue to rise as they rest.