Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[pmillen]

These chops were grilled over charcoal on a PK grill, but your favorite grilling method should work just fine.


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.
• Build a two-zone charcoal fire.  Add three or four chunks of your favorite smoking wood (I used Apple).
  
• 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.
  
• 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.

[BigDave83]

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.

[pmillen]

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.

[urnmor]

Looks very very tasty

[yorkdude]

Oh boy those look good.

[pmillen]

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.

[Bentley]

So these would be considered Loin Chops?

[BigDave83]

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.