Steakhouse Pork Chops RecipeThese aren’t your ordinary Pork Chops! Besides beef, fine steak houses often offer Steakhouse Pork Chops on the menu. Chefs are selecting Premium Heritage bred pork for its superior taste and grilling it just like other cuts of beef. This week I want to share with you my version of Steakhouse Pork Chops. I’m starting with a center cut portion of a pork loin. Today I’m cutting the loin into extra thick portions then butter-flying each piece into one large, thick-cut Steakhouse Pork 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 (check these GrillGates out here >>). 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 – I’m using my Thermapen for this cook. The Steakhouse Pork 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
Steakhouse Pork Chops Recipe
- 1 Center Cut Pork Loin
- ¼ cup Killer Hogs The AP Rub
- ¼ cup Brown Sugar
- 2 Tablespoons Killer Hogs Steak Rub
- 4oz Salted Butter
- 2oz Kentucky Bourbon
- 2oz Honey
- 1 Tablespoon Dijon Mustard
- Prepare PK 360 Grill or any other type grill for 2-zone cooking.
- Trim excess silver skin and fat from pork loin.
- Cut loin into 3” wide double cut sections and make a shallow cut down the center of each portion.
- Flatten the portions into one Butterflied Steakhouse Chop.
- Season each side with Killer Hogs AP and Steak Rubs.
- In a small saucepot 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.
- Place each chop on direct grilling side of grill grate. Cook for 2 minutes and twist chops 90⁰ and grill an additional 2 minutes.
- Flip each chop over and move to the indirect side of the grill. Continue to cook until internal temperature reaches 130⁰.
- Place each chop over the direct heat side of the grill and baste with Bourbon Butter mixture. Remove from heat once internal temperature reaches 135⁰ on instant read thermometer.
- Rest chops for 5-10 minutes before serving.
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Cooked your steakhouse pork chops tonight and they were off the hook!
How long do you have to cook a pork butt or shoulder before adding a whole strip loin. Which cut of pork would be better to use.
Malcolm, I grilled chops last night. They were not thick enough to butterfly but I wanted you to know that the Butter Bourbon Glaze knocked them out of the park! I got a special treat today when I went to clean up the grill – the glaze drippings on the “flavorizer bars” reheated and smelled better than last night! Thanks! Tom Worman
Malcolm, I got these ready to go, cooking them tomorrow on my Weber with Grilling Grates. In the video you don’t move them back to the direct side after coating them with the Bourbon glaze. In the written directions you do. Does it matter? Thanks
It doesn’t matter – you just need to have them over heat to let the sauce caramelize. If your fire is really hot – keep them on the cool side.
I can’t find the recipes for the following: N.Y. Kabobs, Pork Kabobs, and the Hawaiian-Style pork chops. These recipes were shown on youtube. I’m looking forward to using these recipes this summer.
Here you go:
I had my sister and brother-in-law over for dinner a couple of weeks ago. I made these on my pellet grill. These were a huge hit. Probably the best pork chops I have ever had. I am making them again today. Thank you Malcom for all of your great recipes and knowledge.
To me pork loin has always been ho hum. To satisfy my wife’s graving however I gave this a try this evening. Really really good. I enjoyed the flavor of the rub and the glaze was like “icing on the cake”. I think with very little effort, the rub and the glaze will find their way to chicken and the glaze just might be a good twist on salmon. Malcom, you have a new follower. Thank you!!
The first time I did this I cut up a loin like in the video. Very good. Today I used the same recipe for loin chops and finished on my Traeger. I wish I could attach a picture. Juicy and tasty. This is the perfect way to cook loin chops.
Made these the other night and me and my 2 boys hurt ourselves….lol
Planning on making them again soon.
Thanks for sharing your recipes and teaching us rookies how to grill up some awesome food.
Keep it up!!
Also your seasonings are a must have!
I love using a loin to create thick cut butter-fly chops! Grilled with my PK 360 and used the grilling grates which create that great steakhouse look. That Bourbon Butter Glaze with the combination of the AP Rub and Steak Rub was Amazing!!
Many thanks Malcom for sharing this recipe as this will be on the menu for friend celebration dinners moving forward!
Malcom you are the best and I love the way you explain every step of the process. I’ve been following you for nearly a year now and your receipes are the best. I’m wanting to try this out, but you don’t mention the temperature. I’m going to grill on a gas grill with grill grates, which I love, but should the grill be 400 plus degrees or hotter?