Steakhouse Pork ChopsThese 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
- 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.