Pellet Fan
Recipe Section => Pork => Topic started by: pmillen on December 31, 2022, 03:54:42 PM
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These chops were grilled over charcoal on a PK grill, but your favorite grilling method should work just fine.
(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://pelletfan.com/index.php?topic=698.msg7036#msg7036)
- 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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Those look great, I have never glazed much of anything, but I may give your recipe a try this summer when I can get to a grill.
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I never have bourbon on hand so when I make this I buy one of those miniature bottles they serve on airlines. It's enough for this recipe and there's no remainder sitting around.
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Looks very very tasty
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Oh boy those look good.
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Kristin made the sauce, substituting apple juice for the bourbon, for a series of meals for local people in shelters last winter. She reported that the sauce was thinner but quite good over pork loin.
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So these would be considered Loin Chops?
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So these would be considered Loin Chops?
Yes.
I bought a whole boneless loin and cut 16 chops about 1/2" thick, seasoned and in the SV at 137° for about 3 hours then in to a slow cooker with some Arribiatta sauce. for sammies.