Steakhouse Pork Chops
This week I want to share with you my version of Steakhouse Chops.
I’m starting with a centre cut portion of pork loin.
I’m cutting the loin into extra thick sections then butter-flying each piece into one large, thick-cut chop.
Each chop is generously seasoned with my Killer Hogs AP Rub( Salt, Black Pepper, and Garlic) then layered with coarse ground Killer Hogs Steak Rub. Let the chops rest for 30 minutes and fire up the grill.
For this cook I’m use my brand new PK 360 grill( won this beauty last week at an SCA contest !) but any charcoal or gas grill will do the job. Fill a charcoal chimney with fresh coal and use a couple wax starter cubes to get it running. When the coals are hot, pour them onto one side of the flame grate leaving a void on the opposite side.( This generates a 2 zone fire)
The big secret to these chops is use a decide of GrillGrates. These grates are designed to even out hot and render sear marks without the flare up. Chefs have been using similar grates in steak houses for a long time, and now you can duplication the same style right at home.
Lightly spray the GrillGrates with cooking spraying and lay each chop on the direct heat side of the grill. If you’re doing multiple chops work in batches. Define a timer for 2 minutes then twist the chops 900 and cook an additional 2 minutes.
Now flip the chops over and move to the indirect side of the grill. By doing this, we slow down the cook in order for the chops to cook more even. It’ll take another 10 -1 5 minutes, and you’ll require a good instant read thermometer to judge doneness.
The chops are finished with a Bourbon Butter glaze, here’s the recipe 😛 TAGEND
Bourbon Butter Glaze:
– 1/2 stick Salted Butter
– 1/4 beaker Brown Sugar
– 1/4 beaker Honey
– 1 Tablespoon Dijon Mustard
– 1 shooting of Kentucky Bourbon
In a small sauce pot over medium hot add butter, brown sugar, honey, bourbon, and Dijon mustard. Stir until blended and reduce by half about 8 minutes. Remove from heat and allow to cool.
When the chops hit 130 internal, move each one to the direct hot side of the grill and baste with the glaze. Continue grilling for 2-3 minutes or until the internal temperature hits 1350 for medium doneness.( cook it longer if you want it more done ). Then rest each one for 5 minutes before serving.
These Chops are good enough to be on the menu at any steak home; you’ll want to give this recipe a try!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https :// h2qshop. com /