BARBECUE PORK CHOPS
This week I'm taking a look at BBQ pork chops - cooked both indoors and outdoors. I'm talking about how to cook your pork properly, so that you don't end up with a slab of sawdust.
Large container for brining
Charcoal grill (if doing outdoor method)
Wooden or metal skewers
Instant read thermometer
Brush for barbecue sauce
For the chops:
- Kosher or table salt (a lot of it)
- Bone-in pork chops (rib chops and loin chops are what I used)
- Barbecue sauce of your choice (or make your own, ingredients below)
- Vegetable oil + For the dry rub:
- Dark brown sugar Paprika
- Smoked paprika
- Ground coriander
- Ground cumin
- Black pepper
For homemade barbecue sauce:
- Small white onion
- Smoked paprika
- Apple cider vinegar
- Dijon mustard
- Dark brown sugar
- Start by getting your grill ready and making a two zone fire. That means keeping the coals to one side of your charcoal grill super hot thus creating two separate zones. You can also do this on a propane grill by just turning half the burners on high.
- Next you’re going to take your pork chops, stand them up by the bones, and place two wooden or metal skewers through them. Make two small slices through the fat cap of each pork chop to keep the pork from curling.
- Place the chops on the cooler side of the fire, bone side down and cook until they reach an internal temperature of 115°F. Remove skewers and place on the hot side of the grill.
- Layer pork chops with barbecue sauce, flipping continually until they reach an internal temperature of 145°F. Once they’ve reached that temperature, remove from grill and place on a baking sheet to rest for 3 minutes.
- Coat them with one final layer of sauce. Serve and enjoy!
Method: Stove Top
- Start by making a dry rub for your pork by combining 1 Tbsp of dark brown sugar, 1 tsp of paprika, ½ tsp smoked paprika, ½ tsp ground coriander, 1 tsp ground cumin, and freshly ground pepper.
- Remove pork chops from brine and pat them dry. Make sure you get them as dry as possible. Once dry, coat them evenly on all sides with the spice rub. Set aside.
- Next, you’re going to make a barbeque sauce by combining ½ cup ketchup, ½ a small onion finely grated, 1-2 Tbsp of worcestershire sauce, ½ tsp smoked paprika, 1 Tbsp of apple cider vinegar, 2 Tbsp of dijon mustard, and 1-2 Tbsp of dark brown sugar. Whisk to combine. Simmer for 30 minutes on low heat.
- Add vegetable oil over medium high heat to a non-stick pan. Make two small slices through the fat cap of the pork chop a few inches apart to keep the pork from curling. Add pork chops to the pan and cook until internal temperature reaches 130°F.
- Remove pork from the pan and set aside. Wipe out pan and put back on medium high heat with vegetable oil.
- Brush the pork chops down with a layer of barbecue sauce. Place sauce side down onto the preheated pan, brushing the exposed side with barbeque sauce. Flip and sauce until you have a good barbecue crust formed and the internal temperature reaches 145°F internally. Set aside to rest. Serve with some extra barbecue sauce and enjoy!