Help on cooking thick pork chops

[Michelemarie]

I have some pork chops that are 1-1/2 - 2" thick - I grilled them and they did not taste very good. I put them in a bad with a little evoo and some spices for about an hour. I seared them 4 minutes a side then lowered the heat to medium-low-medium (chops being on the "low" section) and cooked them for 6 minutes a side - temp was about 165 inside when I took them off- they seemed flavorless and dry to me - any suggestions - I have eight more chops in the freezer. They look beautiful but taste ehhhh. I appreciate your help, thanks!

[kitchenelf]

This is a recipe I use often and love it! The only thing I really do differently is marinate for a couple days versus just overnight. Makes a tremendous difference IMHO.

[Michelemarie]

Thanks kitchenelf! I cannot get to the link though, can you try it again? What marinade do you use - or is it in the link?

[kitchenelf]

I'll PM you the recipe.

[VeraBlue]

Use a rub of spices and brown sugar, for at least 15 hours. Don't bother searing them, just cook them slowly, at least an hour. Make a bbq sauce to brush on after they cook at least an hour, but cook another 20 minutes or so with the sauce.

[Aera]

I use this recipe and they do come out tasty and moist. The chops are about half the thickness of yours, so I would guess the cooking times have to be adjusted somewhat. I cook mine till internal temp is 165-170 so I don't follow the cooking time so much and usually the chops I use are not the thickness they specify in the recipe.
Easy Oven-Barbecued Pork Chops - Baked Pork Chop Recipe

[kitchenelf]

Vera - I'm trying to figure out if you read the original post wrong - they are pork chops - 15 hours?

[GB]

I do not think 15 hours is too long. I would even go 24 hours.

[VeraBlue]

Originally Posted by kitchenelf

Vera - I'm trying to figure out if you read the original post wrong - they are pork chops - 15 hours?

15 hours for a rub is perfectly acceptable.

[Michelemarie]

Kitchenelf, thanks for the recipe-sounds delish! Aera, your recipe sounds great too, I suppose I could slice the chops. Vera, what spices do you use? Also, what temp do you grill on - direct or indirect heat?