Steakhouse Pork Chops with a Bourbon Butter Glaze
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- Опубліковано 2 сер 2024
- Bourbon Butter Glaze on Grilled Pork Chops
#grilledporkchop #porkchops #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Killer Hogs Killer Hogs Steak Rub bit.ly/TheBBQRub
- GrillGrates - bit.ly/H2Q_GrillGrates
- GrillGrates Tool - bit.ly/H2Q_GrillGratesTool
- BBQ Gloves - bit.ly/H2Q_BBQGloves
This week I want to share with you my version of Steakhouse Chops.
I’m starting with a center cut portion of pork loin.
I’m cutting the loin into extra thick portions then butter-flying each piece into one large, thick-cut chop.
Each chop is generously seasoned with my Killer Hogs AP Seasoning (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 charcoal 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. 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.
The 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
In a small sauce pot 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.
When the chops hit 130 internal, move each one to the direct heat side of the grill and baste with the glaze. Continue grilling for 2-3 minutes or until the internal temperature hits 135⁰ for medium doneness. (cook it longer if you want it more done). Then rest each one for 5 minutes before serving.
These Chops are good enough to be on the menu at any steak house; you’ll want to give this recipe a try!
Connect With Malcom Reed:
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For Malcom's BBQ Supplies visit - h2qshop.com/ - Розваги
Malcolm is the Jedi Master of BBQ!!!
Without a doubt.!
Got some fresh pork chops and gonna try this glaze on ‘em! Thanks!
Gonna grill these up, Malcom! Hoping my AP, and Steak Rubs arrive today! Keep up the great work, sir. You are an inspiration to us amateur cooks everywhere. Love how you explain what you're gonna do in the beginning, and then recap at the end!!
You're hands down the best team I've ever seen Malcolm, thanks for the video.
Just cooked my first pork chops on the grill, just as you instructed, along with the sauce. Perfection! 👌🏾☺️ Thank you!!
Another great cook, thanks Malcom ! You were the first BBQ channel I subscribed to on UA-cam, your Killer Hogs rubs are my go to rubs for a lot of my cooks, and I've learned so much from watching your videos. I just got some grill grates for my Weber kettle grill and can't wait to try this recipe ! Thanks again for sharing your BBQ expertise with the rest of us, you're making our world a better place (especially at dinner time !)
Imagine living by him and smelling the awesome food he cooks
Yep, I'd make sure to have beverages every time!!!
Dude you have the best BBQ channels. Narration is on point.
When I want to smoke some meat , I always go to Malcom Reed UA-cam channel, I have yet had anything better then watching and learning how to BBQ right from Malcom Reed. we invite our Neighbor's for dinner a lot, after eating the meal , I sit around telling my friends about the meat I smoked. Malcom Reed is a household Name in a town called New Franklin, Thanks so much for all of your advise!!
I have made these twice and both times they were amazing! Your instructions are easy to follow and make bbq and smoking food so fun! Thank You.
Had me at bourbon butter. These chops were better than any chops I could get at a steakhouse. Perfect cook
brine them thangs overnight and theyll be ten times better.
Your skills are unmatched Malcolm, those chops are a work of art! You always do a great job each and every time, please continue to succeed. God Bless as always!
They came out perfect! You’re the man! Thank you.
By far the best pork chop I've ever eaten...Thanks to you Malcolm for sharing!
I love grilled chops. Absolutely gorgeous. I did some chops like those the other day except mine had the bone in it but they were good. Thanks for the video, appreciate it.
I cut 6 chops total, then followed your directions to the "T". However I had to cut them in half at the butterfly mark after they were done to feed 12 people. They were awesome without sauce but absolutely mother grabbing perfect with the sauce. I made 12 people very happy and full tonight. Thanks Malcom!!!
I absolutely love this channel!!!! I've already tried many recipes. My comp ribs for the 4th of July was a huge hit!
Amazing as always. Malcom's my go to guy.
This raises the bar for every bbq related video. Real class and knowledge right here.
I could watch you cook all day. So much great information and you seem awesome too
I've made these twice and were a big hit in our house. Tried the glaze on babybacks last night and it was awesome!
Thank you Malcom Reed ! Just cooked these on my brand new M16S M grill first cook ! They have the best flavor unbelievable ! You have the best recipes every one I cook for think I’m a great cook thanks to your Awesome Recipes !
Looks amazing Malcom. Everyone with a PK 360 seems love it, I may have to start considering one. LOVE the bourbon butter sauce brother...awesome idea and another great video. Thanks for sharing.
Have to try this week for the fam! Looks amazing. My problem with grilling pork chops has always been that they turn out too dry. I'm open to trying this method!
amazing choice of sauce
Dude... this is the best!!! Tried this recipe out last weekend and it was a hit. Currently cooking this again tonight :) thank you!!!
Malcom, you are awesome!! Thank you for sharing with us!
Malcolm, They look great.. I got to try that glaze. I made some bone in chops the other day. I used a good bbq sauce with applesauce and sugar added turned out pretty good too.
Man you are awesome! Your recipes have never failed! thank you! thank you so much!!
Great chops Malcom. Keep Smoking!
Made these at home. Huge hit with the family! Thanks! Keep em coming!
Never disappoints! These look amazing Malcom! Definitely gonna try it!
Malcolm, you are the best. I'll be trying this one soon!!
Yum those look amazing!!!!
I followed your advise how to cook butterfly pork chops , right down to the Bourbon Glaze , OMG was the best i have ever had , I shared some with my Neighbors. Thanks so much for your advise .
I can see that temperature control and proper cooking time is crucial to the whole BBQ process. That's why his BBQ comes out moist, savory and delicious. Finally , after searching through tons of BBQ channels, I found someone that know's what the hell they're doing. Malcolm.... Keep it grilling !!
Wow, great video as usual Malcolm. Would love to see some grilled shrimp recipes. Thank you.
Those look amazing! I can’t wait to make them
The best video for pork chop. You are definitely a inspiration sir
Love your channel. You are a beast. Haven't thought of starting chops straight from the loin and butterflying em like that. Probably more economical to do it like that too. Solid video!
This was AWESOME!
Man, I wish I could sample some of those chops! Nice work. Definitely going to try that glaze!
Just tried this, it was great! And very budget friendly.
OMG that looks mouth watering
Great cook Malcom... that PK 360 is a champ! Thanks for the video : )
Awesome!
You're the best, Malcom.
Man I've got some 2 finger bone in rib chops that I'm doing tonight. I can't decide weather to grill and glaze or smoke and sear them... tough decisions! Love your channel Malcolm, keep up the good work!
Malcolm these were a hit! Kinda new to the smoking and grilling game but you made me look like a seasoned pit master with this and your texas brisket. Thanks again
once again mouth is watering!! keep them videos coming brother
Great Video Malcolm!!
Great!
Great recipe. The bourbon glaze is excellent.
These turned out great when I tried them last night. Nothing like rolling smoke in the snow.
My husband would love these chops. Im going to try them. My grill is not real fancy, pretty old buy it does the job if i follow your instructions. Thanks for your help and tips
Your the best🎈😛
going to try those chops soon... looks great
AWESOME THANKS
first time love it very good thank you
Love it
looking good Malcolm and I know they taste great!
Great video Malcom. That PK 360 looks like it gets the job done.
Daaaaaang those are some good looking pork chops! I watching this on a full stomach and I’m hungry all over again. You sir are one badass cook
Thanks again for another great video... 😎😎
DROOL DROOL!!! Looks sooo good
Cooking these tomorrow ! Thanks
Omg that looks amazingly good never though about a butter bourbon glaze great video.
I bet your neighbors are constantly hungry! Love the sauce. Thanks again for the video sir!
fantastic
Thx my hubby tried this today and nailed it lol
Gonna try this recipe this weekend!
Very nice! Love your video's Sir.
Firstly, Malcolm Thank you for all your recipes and knowledge, secondly, my PK 360 comes today Fedex, and I can't wait to try this chop recipe. Please do more videos on the PK 360..
I plan to - I was just thinking about a few football food recipes I need to to this fall.
This question is for both Kenny and Malcolm (if he still replies to comments on old videos). I've had the classic PK for years, and I just bought the thermometer to add to it and the stainless grids (two features which are standard on the 360). Is it worth upgrading to the 360? The one major difference I can see are the vents. Are the 360's vents much superior to the ones on the classic?
Woodford Reserve!!! Love it!!! These are definitely my next cook!!! As always, your work is exceptional!
nothing but Perfection from this guy...nicely done
The Real Joey B Dallas/Fort Worth
Another home run. I need bib each time I watch cuz I drool. So so good
I made this recipe using my camp stove, pellet smoker and a good hot propane grill, it worked awesome!!
great video!! Keep it up!
Those look awesome, what a great channel!
Klaus
looks good
I got to try that glaze, killer video brother
Fanfrickentastic!!!
Keep up the great BBQing Malcolm!!!
You are my absolute favorite mentor my friend
My Dads name was Malcolm and your Video's are Awesome Thank You So Much 😇
4 people gave this video a thumbs down. Really? Trolls are the worst. Best BBQ channel on UA-cam and that's saying a lot.
Going to try this Bourbon B
utter!
I followed this recipe and last night finally had success with pork!
Enjoyed the video and will try on my HastyBake. The idea behind the chimney is to use wadded up newspaper to get the coals going. If you use the starter wax things you might as well use a can of starter fluid. Otherwise good show
Boy I can't wait until your Killer Hogs BDI Injector and new hot rub are back in stock. If ever there was a need for that injector its now cuz I am BBqing like crazy now.
Cooking this today
Thanks again for this one Malcom. Just made these for the 3rd or 4th time and they keep getting better and better. How do you think a pork tenderloin trimmed this way would turn out with this recipe?
I followed your recipe step by step. Chops were amazing!!! Only thing is I couldn't get the glaze to thicken like yours. Any ideas? Thanks. Keep up the channel. Your the man.
This is awesome and I have had these many times. Can you save the glaze and if so how long can you keep it.
This is killer
Nice one
Easy to make
Great vid!! I was just thinking i wonder if putting a little apple sauce into the glaze would be good???
I'd love to know who the fool was that gave this a thumbs down ! Great video like always Malcom, awesome job
Man oh man that looked good. I saved that one to try later for sho.
Malcolm, U R Tha MAN!!!! I've watched other videos where the finished product may have tasted good,but didn't particularly look good. Not your videos. If your food tastes as good as it looks, it's a wonder you don't slap yourself!!!! Great job!!!! 👏 👍🏾
Just made these with some super thick loin chops. I didn’t have the rub that you used, but made my own. The glaze was delicious, but too thin. Next time I’ll use some red pepper flakes in the rub or in the glaze and a squirt of lemon to balance it out. I dry brined for 19 hours and cooked on a Weber kettle with a super hot hot side and 6 mins total to start on hot side. On indirect side, I left them for about 7 minutes and glazed, with both vents wide open and added fresh rosemary on the coals. I should have glazed right away. Checked temp in 8 more minutes and they were already at 140 degrees so I pulled them off to rest. They were perfect for my guests - medium temp nice and moist all the way through , but I prefer medium rare so next time will close the bottom vent about halfway next time and glaze them the instant I flip and move to indirect heat. Killer recipe, man! Will do this again for sure. Also, when I pulled the chops off to rest, I put slices of 2 buttered apples directly on the grill for about 3 mins a side. Used the rest of the glaze over the apples and finished with cinnamon. Fantastic meal.
I just recently purchased a yoder ys480 I've watched a lot of videos but I'll say hands down yours are the best. Very detailed and informative really feel like I lean a lot. Keep up the good videos. Also a side note how do you store your seasons? I keep mine in the refrigerator because it's humid here in the Carolinas, but my wild hogs the BBQ rub picked up a few clumps. Any suggestions on something different?
Thanks
Austin
I don't like to use the fridge - just use a jar or airtight container. But really, I use them so fast I rarely need to store them in anything other than the shaker.