By doing this, we slow down the cook in order for the chops to cook more even. Now flip the chops over and move to the indirect side of the grill. Set a timer for 2 minutes then twist the chops 90⁰ and cook an additional 2 minutes. If you’re doing multiple chops work in batches. Lightly spray the GrillGrates with cooking spray and lay each chop on the direct heat side of the grill. Chefs have been using similar grates in steak houses for a long time, and now you can duplicate the same style right at home. These grates are designed to even out heat and produce sear marks without the flare ups. The big secret to these chops is using a set of GrillGrates (check these GrillGates out here >). When the coals are hot, pour them onto one side of the fire grate leaving a void on the opposite side. Fill a charcoal chimney with fresh coal and use a couple wax starter cubes to get it going. Let the chops rest for 30 minutes and fire up the grill.įor 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. Today I’m cutting the loin into extra thick portions then butter-flying each piece into one large, thick-cut Steakhouse Pork Chop.Įach chop is generously seasoned with my Killer Hogs AP Rub (Salt, Black Pepper, and Garlic) then layered with coarse ground Killer Hogs Steak Rub. I’m starting with a center cut portion of a pork loin. This week I want to share with you my version of Steakhouse Pork Chops. Chefs are selecting Premium Heritage bred pork for its superior taste and grilling it just like other cuts of beef. These aren’t your ordinary Pork Chops! Besides beef, fine steak houses often offer Steakhouse Pork Chops on the menu. Print Recipe Steakhouse Pork Chops Recipe.
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