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Steakhouse Pork Chops

By Roger Miguel | Monday Monday Staff -    2018-03-15

This week I want to share with you my version of Steakhouse Chops.
I’m starting with a center cut portion of pork loin.

I’m cutting the loin into extra thick portions 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 using 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 going. When the coals are hot, pour them onto one side of the fire grate leaving a void on the opposite side. (This creates a 2 zone fire)

The big secret to these chops is using a set of GrillGrates. These grates are designed to even out heat and produce sear marks without the flare ups. Chefs have been using similar grates in steak houses for a long time, and now you can duplicate the same style right at home.

Lightly spray the GrillGrates with cooking spray and lay each chop on the direct heat side of the grill. If you’re doing multiple chops work in batches. Set 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 10-15 minutes, and you’ll need a good instant read thermometer to judge doneness.

The chops are finished with a Bourbon Butter glaze, here’s the recipe:

Bourbon Butter Glaze:
– ½ stick Salted Butter
– ¼ cup Brown Sugar
– ¼ cup Honey
– 1 Tablespoon Dijon Mustard
– 1 shot of Kentucky Bourbon

In a small sauce pot over medium heat add butter, brown sugar, honey, bourbon, and Dijon mustard. Stir until combined 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 heat 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 house; you’ll want to give this recipe a try!

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:





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