Coppa Cut Pork Chops

Coppa pork chops are cut from the “money muscle” end of the pork butt, giving them extra marbling and a richer, juicier bite than your average pork chop. They’re cooked over a two-zone fire, finished hot to build a little char, then coated in a sweet peach chipotle glaze that turns sticky on the outside while locking in that fire-grilled flavor.

WHAT MALCOM USED IN THIS RECIPE:

• Killer Hogs Hot Rub 
• Heath Riles Hot Peach Glaze 
• Disposable BBQ Cutting Boards
• BBQ Gloves 

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Coppa Cut Pork Chops

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• Author: Malcom Reed

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Description

These Coppa Pork Chops are grilled over a two-zone fire until perfectly juicy, then finished with a sweet and smoky peach chipotle glaze. The combination of rich, marbled pork, light char from the grill, and sticky sweet heat sauce makes these chops packed with bold backyard barbecue flavor.

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Ingredients

• Coppa cut pork chops (about 1.5 inches thick)
• Killer Hogs Hot Rub
• 1/2 cup Heath Riles BBQ Hot Peach Glaze
• 1–2 Tablespoons chipotle sauce (based on your heat level – you can even add more for more heat)

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Instructions

1. SEASON THE CHOPS
   – Coat each coppa chop evenly with Killer Hogs Hot Rub on all sides.
   – Let them sit at room temp and sweat while the grill comes up to temperature.
2. FIRE UP THE GRILL
   – Set up your charcoal grill or drum smoker for a two-zone fire:
   – Indirect side running around 275°F Direct side for searing (you’ll bring this up later)
3. COOK INDIRECT
   – Place the chops on the indirect side of the grill.
   – Close the lid and cook at 275°F until they reach about 130°F internal. This usually takes around 30-45 minutes, depending on your fire.
4. MAKE THE GLAZE
   – In a small bowl, mix:
   – 1/2 cup Hot Peach Glaze
   – 1 tablespoon chipotle sauce
   – Set aside for finishing.
5. REST THE CHOPS AND STOKE THE FIRE
   – When the chops hit around 130°F internal, pull them off the indirect side and set them aside to rest for a few minutes while you open up the grill and get the fire or direct side up to 500-500 degrees.
6. SEAR AND GLAZE
   – Place the chops back over the hottest part of the grill.
   – Brush on a light coat of glaze. Flip after about a minute. Glaze again. Keep flipping and glazing every minute or so.
   – Repeat until the glaze caramelizes and sets on the outside.
   – Cook until the internal temperature reaches 140°F, then pull the chops off.
   – Rest for 5 to 10 minutes before serving.

Notes

This is all about controlling the internal temp so you can render the fat without drying them out, then finishing hot to build color and set the glaze.

 

Malcom Reed
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