The Ultimate Pork Chop | Chef Eric Recipe

[@randyrose3165]

Eric I absolutely enjoy watching you cook. Very smooth technique and no yelling or brand calling on every item you have. Professional technique’s made simple and easy to do.

[@davidrussell631]

Most of us won’t be grilling heritage breed pork but what a method to take your on sale pork loins to the top! Epic. Outstanding!

[@TheGorlokgt]

I love it!!!! Love this method!

[@davidmiller4578]

Chef Tom at ATBBQ is one of my favs to watch but Chef Eric is starting bring the heat (pun intended). "Delicious doesn't have to be difficult!" Loving your videos. Thanks!

[@SmokinJoesPitBBQ]

Nice job!👍

[@ChefEricGephart]

So good!!!!

[@pierrevautard6463]

Merci beaucoup for this recipe !

[@JoMamasHouse]

Doing this for everyone this deer season.

[@alanfields1731]

As soon as the roads clear, I'm going to have to stop by the farm. Looks amazing and I'm sure it is.

[@ChefEricGephart]

Pretty amazing 🔥

[@mikesavicky503]

Just in case anyone is wondering… chef Eric is the best, Lanes rubs are the best seasonings and Kamado Joe is the best grill around. 🤙

[@ChefEricGephart]

Well thanks for the kind words😂🥂🤙🏽

[@mikesavicky503]

@@ChefEricGephart 😜 I always enjoy your videos and recipes. Thanks for turning me on to Lanes. 🤤

[@RussianGuyovich]

This recipe was easy and turned out great!

[@ChefEricGephart]

So fun and delicious 🔥

[@2011hzw]

Gotta get me some. OMG! Great stuff!

[@martyedson]

Haha. “That’s an emotional bite”. I love that method. Seen you do before. If you just cook individual pork chops, you won’t achieve that nice crust all around the edges. Genius!

[@ChefEricGephart]

Cheers brother🔥

[@tommywallis631]

Fantastic! Another one to add to the list! 🔥👊

[@ChefEricGephart]

Put this one at the top of the list

[@JeffreyGLutz]

Sweet gloves! Love this cook Chef Eric!

[@Poomastafatz]

I’ve gotta try this!! Never would have thought to blast sear pork but it just makes sense!!

[@ChefEricGephart]

Go good, makes that fat dance🔥🔥🔥

[@eltrance915]

On my way home to throw in a pork loin on my kbj3 using this method!

[@roblappin5804]

Looks amazing

[@ChefEricGephart]

🔥

[@BrianMiller1973]

Love this! I need to get some of that Honey Sriracha.

[@ChefEricGephart]

It good stuff

[@joelrees]

Completely inspirational cooking - I can tell you absofreakinlutely love to cook and eat. Love it Chef - keep it up!

[@ChefEricGephart]

🥂

[@peterwoodward6859]

Fired up the KJ classic this afternoon, followed the cooking method although I could not get the Lanes rubs here in Portugal. Made my own rub and with your cooking times etc turned out brilliant. Looking forward to watching loads more of your video's. Thanks again.

[@emmgeevideo]

Totally agree about grill marks. To each his own, but I think what you want is an even seer across the surface, not just some cross hatches.

[@ChefEricGephart]

More flavor 🔥🔥🔥

[@biffjohnson2076]

Lord have mercy! 🥰

[@kevinwheat390]

Looks awesome! I will be doing it this weekend on my KJ classic

[@ChefEricGephart]

Keep us posted Kevin🔥🔥🔥

[@kacerhomebeerbrewing]

Goooood!!! Cheers Chef!!

[@ChefEricGephart]

Hope all is well my friend. What’s cookin?

[@kacerhomebeerbrewing]

Last weekend was Pork Loin On... Lovely tucker!

[@lindalabrador9712]

Looks delicious! 😋👍🏼

[@ChefEricGephart]

🔥🔥🔥

[@bernardsbbq]

Wow, that was a quick cook with amazing results.

[@ChefEricGephart]

That’s my sweet spot 🔥

[@MarcWaddell]

Thanks for the instruction as always!! Great stuff here. Question: Who makes your apron and gloves?

[@friscoacosta8867]

ya killed it! looks DARN GOOD!!

[@ChefEricGephart]

Give this method a go🔥🔥🔥

[@soobiahhobryann2432]

I hope that one day ill have enough money to buy one

[@ChefEricGephart]

It’s a lifetime investment🔥

[@bigmocountry]

Always an inspiration Chef. Another great benefit to this method, in 2022 with the higher cost of meats, larger cuts such as this can often bring a cheaper price than those pre-sliced packs (for the amount of meat). Plus it's great for leftovers to pack for those long days/nights down at the mill!

[@ChefEricGephart]

🤙🏽

[@peteferguson7024]

Love that method!!! 👍 hands optional of course...

[@ChefEricGephart]

That’s right🔥

[@martymusselwhite7423]

Love your straight on videos. I have the Kettle Joe and really liking it. I'm in search of a good grill glove. I currently have a pair of silicon gloves and don't like the feel. What glove is that you are wearing in this episode?

[@gerdsfargen6687]

Best rubs are the Magic Dust and Sweet Heat. Everyone here loves either or. Very classy flavors.

[@ChefEricGephart]

Nice

[@CarlosHdeTejada]

Another hit, Chef! Congratulations! Mouth-watering while I watch for the 2nd time. We had some dry pork sandwiches in Holbox last weekend, I'm having everyone over and doing this, instead. Thanks again for the inspiration!

[@brad4527]

Hello Chef Eric, watching your taste video this morning and thinking that would be awesome with eggs ! Excellent job as always! I've been lazy about using my Kamado because it's been cold in NJ. Be well Eric and stay safe! Thank you, Brad

[@ChefEricGephart]

Fire that bad boy up🔥

[@wildhunger523]

Incredible recipe!!! Yummy!!! Thanks for the good vibes!!😋😋👍

[@ChefEricGephart]

Cheers my friend 🔥🔥🔥

[@mostafa81354]

That looks tasty !!!

[@ChefEricGephart]

So good🔥

[@lennaertvandermeer]

This looks so good! A few times a year I have an evening with my brothers called: BBB. It stands for: Brothers, Beer and BBQ. I am going to do this recipe for them. I think they love it. Kind regards, all the way from 🇳🇱

[@ChefEricGephart]

That sounds like a great time🔥 Shoot me an invite 🤙🏽

[@williambelott1897]

my bride tells me, my pork chops (bone in or out), are my signature. I may need to challenge you chef Eric. Cheers Chef Bill

[@courtneysimpkins728]

Great cook, Chef! I wonder how well the soapstone would work with this cook?

[@andrewtindal1433]

Looks amazing Chef Eric! I’m grilling up some chops this afternoon. I’m using some apple wood, instead of hickory. Once again love your content! Happy grilling 🥩

[@TangDominates]

Do you prefer the kiritsuke knives over a traditional chef knife?

[@kyreelewis7286]

That looks delicious chef! Question: How do you know what lanes rubs go best together?

[@ChefEricGephart]

Rubs ingredients are listed by quantity. Find one you like that Salt is the first ingredient, then a red one where heat or paprika is the primary and one that is sweet (some sort of sugar) you can bounce around with those but use the salty one first in the layering

[@chickenwings9117]

So I'm watchin...and thinkin.....a loin is NOT a chop! Well sir....it sure as heck is.. A chop is the term for any pork steak...sigh. Learning all the time. Okay with that out of the way, LOVE this vid Chef. Thank you very much. Going to do this for sure!!!

[@ChefEricGephart]

Love it my friend 🔥🤙🏽

[@manny-perez]

Chef, can you send me the link to where I can get the gloves you were wearing?

[@ChefEricGephart]

Check out “grease monkey gloves”, they are made for mechanics but perfect for grilling

[@leesalisbury5914]

Yuuuuuuum Eric. Sharing this video with some friends as we work on the new WNF brand! 😎🐖

[@gerdsfargen6687]

Best paired with a cherry slaw 😁

[@ChefEricGephart]

Absolutely 🔥🔥🔥

[@paulprice2869]

Love your videos!! What gloves are you using?

[@bigmocountry]

He is using Grease Monkey gloves. I also recommend Golden Protective Services (I use the Diesels product line for my cooks).

[@bradbauer8053]

Chef E, I’ve been watching a LOT of your videos with my wife. Thanks for doing them! I’m planning on doing this cook in the next couple days. Was thinking Lane’s Qnami as the seasoning after some 50/50 S/P. If a person wanted to do a glaze/sauce, would you recommend one or just use the board sauce with post seasoning? Thanks again!

[@clemsonfair]

Chef, I cooked a half loin last night (froze the other half), on my KJ Classic 3. The flavors were great. My problem was getting the cook time right. I started with the rack on the top, and found it didn't cook as fast with good grill marks - my Meater thermometer was creeping slowly upward. I ended up cooking the chops with the rack on the bottom. It ended up a little overcooked and not as tender as it should have been. For cooks using a particular KJ grill, is there a conversion for other grills? Or should I have stayed with the middle rack setting from the start? Thanks for your informative and educational videos - We from northern Chatham County, NC.

[@mannyr8795]

Nice vid. Any reason why you don’t use the classic 3 or big joe anymore???

[@ChefEricGephart]

Hard to bring out to the farm. I have them on the deck and love using them but they don’t travel with me for shoots

[@markroach69]

That looks good. I tried it on my classic 3. And They turned out very tough and dry. Pulled at 135F. Not sure what happened.

[@ChefEricGephart]

No idea on that, how is the quality of pork? It’s essentially reverse sear. Keep me posted

[@ZX6RIK]

😍😃👌🏻👍🏻

[@ChefEricGephart]

🔥♨️🔥

[@emilronhaar7438]

Holy fk 🥵😍 that looks INSANE!!!!!!!!

[@ChefEricGephart]

So fun🔥

[@emilronhaar7438]

@@ChefEricGephart going to try this soon!

[@XonURhed1970]

Pink Pork...RAW?

[@loadedbrushes]

Raw when he put it on the grill lol you can eat pork medium-medium well…

[@ChefEricGephart]

Watch the video my friend. Smoke and slice (still very rare) season new sides and cook to finish. This is your next favorite method 🔥

[@thomashice7948]

Nothing like stuck on yourself!!!

[@ChefEricGephart]

Beats stuck on the grill grates. Love to trade recipes or methods any day. Love to learn from you. All the best🤙🏽 chef e