Hello Everyone
Well, I came across a recipe for BBQ Pork Chops on Bobby Flay's BBQ Addiction program. We tried it and had my brother and sister-in-law over to critique. Mary Ann, George and Kathy loved it. While I am a big fan of Ham, Bacon and good Ribs, I am not that fond of Pork Chops. This recipe comes with a rub and BBQ sauce both of which according to my testers are great. Therefore, in the interest of sharing great recipes, here we go.
Ingredients - Pork Chop Rub
- ¼ Cup Ancho Chile Powder (regular chile powder)
- 2 TB ground Coriander
- 2 TB Dry Mustard
- 2 TB Medium Sharp Parika
- 2 TB Fresh Ground Black Pepper
- 2 TB Kosher Salt
- 1 TB Cayenne Pepper
- 1 TB Ground Cumin
- 1 TB Dried Oregano
Ingredients - BBQ Sauce
- 1-½ Cups Ketchup
- ⅛ Cup Molassas
- ⅛ Cup Honey
- ¼ Cup Apple Cider Vinegar
- 2 TB Dijon Mustard
- 1 TB Ancho Chile Powder (regular chile powder)
- ½ Habanero Chile, Very Finely Chopped
- Kosher Salt and Ground Black Pepper
- 4 to 6 Bone-Center Cut or Porterhouse Pork Chops (at least 1-inch think)
- Canola oil, for brushing
Procedure
- The Rub - In a bowl, whisk together the Chile Powder, Coriander, Mustard, Paprika, Pepper, Salt, Cayenne, Cumin and Oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 month. This makes a lot of rub, you should prepare a jar to store the run you do not use for this recipe.
- The BBQ Sauce - Combine the ketchup, molassas, honey, vinegar, mustard, chile powder, habanero and some salt and petter in a small saucepan. Bring to a simmer over medium heat and cook, stirring occassionally, until slightly thickened, about 10 minutes. Set aside about ½ cup for serving, sauce keep warm.
- Please note, this BBQ sauce has some kick. If left in the refrigerator for a few days, the chilies kick up and make this a sweet but spicy sauce. It really goes well when you need a sauce with a modest kick. In addition to Pork, it especially goes well with Chicken, Beef, Mild Sausages and Hot Dogs.
- The Chops - Prepare a grill for medium-high indirect heat. Brush the top of the Pork Chops lightly with Canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
- Place the Pork Chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Flip chops and brush the tops with Canola oil cook for 1 minute, just to brown the bottom a bit. Flip chops and brush the tops generously with BBQ Sauce, shift the chops over to indirect heat and cook, covered, until a meat themometer registers an internal temperature of 135-140 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented for 10 minutes. Serve with the reserved BBQ Sauce.
- While I did not brine the Pork Chops, I would recommend you try a brine to make the Pork Chops even juicer.
- Ingredients for Brine: 3 cups water, ¼ cup Kosher Salt, ¼ cup firmly packed Light Brown Sugar, 2 cups Ice Cubes.
- Directions: Stir together the water, salt, and sugar until dissolved. Stir in the ice cubes and any other flavorings, then let the bring cool in the refrigerator. Place Pork Chops in a zip-lock bag. Pour in the brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine and pat the chops dry.
- Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook up to 2 days.
