Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: pmillen on November 05, 2020, 09:23:11 PM
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(https://ch3301files.storage.live.com/y4mloWlTT-Axn_W4iSXvFQ52x6WMXNZqBbI3XkcIO7nLFg66xIXS9c0EHLxXWnK6FXyMWG_Edgzrb8qJcDfvwEkaHTrhIOGKwexQjfZvXcpN9BusY104oa4UEGeVS7r-53YqstSTe3rHyWKI8wAiWhXTwwCRYR13b2nylljHDWeZtFdAVIH2_p9JlTnc-v-2jL2?width=660&height=495&cropmode=none)
I removed the fat cap and associated silver skin from this section of pork loin and cut it into four two-inch boneless chops.
Ingredients-Pork Chops
4 2-inch boneless pork chops
Your favorite salt, pepper & garlic rub (SPG)
Your favorite steak rub
Ingredients- Bourbon Butter Glaze
½ Stick salted butter
¼ Cup brown sugar
¼ Cup honey
1 Tablespoon Dijon mustard
1 Shot of Kentucky bourbon
Directions-Bourbon Butter Glaze
- 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.
Directions-Pork Chops
- Brine the chops. See Basic Brine. (https://www.letstalkbbq.com/index.php?topic=24582.0)
- Build a two-zone charcoal fire. Add three or four chunks of your favorite smoking wood (I used Apple).
(https://ch3301files.storage.live.com/y4mUujHpsL76PgFpmoFoLhRzRW47PngPBTjsMdSZIDP8jVdT0cNsdEcWYBrxyFBgOwOlKT2XkbFPfQ7iiQpVYIKgHiPFHR6JDdFFMBQgHiu8QiF2eEcIEU_6rnnc6sVNplo6Y6f0LFKTUFQ00KYa7YmcvXGmFJymGBoco2LErhHqZdM_byh8UVqUWKzhxj8wr7z?width=660&height=495&cropmode=none) - Season each side of the chops liberally with the SPG and the steak rub.
- Let the seasonings set for at least 5-10 minutes.
- Put the chops over the direct heat, close the lid and brown both sides.
- Move the chops to the indirect side of the grill. Close the lid.
(https://ch3301files.storage.live.com/y4mZpGoHlUZrMuzAFSFBbRMQTVeeLt7xgG0Qxk0ayTQmqNdSE1qe47rOUzp3fRq1ZkbM6SDQACnSxjpPrqhi4ct3qOV4DIyD_x_RCbWmWcyQCEpjVmZI9OGUhJh5TMz58ijJejGVrY4Ypjhwa79vfWQZtBWWhUNEHAO4OQcf-D2yQr_olJ7dSvmuWQzkcFoxT1Y?width=660&height=451&cropmode=none) - Paint the chops liberally with the glaze when they are at 130°F internally.
- Close the lid and let the glaze set.
- After 5-6 minutes the chops should be near 135°F internally. They’re done.
- Let the chops rest about 10 minutes to allow the carry-over heat to raise the internal temperature to 140-145°F.
- Serve.
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OH man that looks good!!!
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I could go for that in a heartbeat
Sent from my iPhone using Tapatalk
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Nice ! ! !
BD
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Wow......Please plate me
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Those are some fantastic looking chops!!!!!
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:thumbup: