I hope the engravings I sent you arrived ok. Mr. and Mrs. H got theirs and opened it yesterday live. They should be clearcoated or marine varnished if you're going to hang it on the coop or the chuckwagon.
I follow many cooks on UA-cam, however none of them brings a smile to my face or a warmness to my heart more than yours. You and Shan are a true treasure to America. May God always watch over and bless you both.
Ain't ever seen one like that in my life. I've never made 'em myself but they're always dry on the inside with soggy breading on the outside and not much flavor. Think I'll have to give this a try.
Kent know that I mourn with y’all over the loss of “The Beag”that is the short end of the stick we get with our four pawed family. I have had to bury too many of my family over the years , but I still keep bringing new ones into the family! Kent, that grilled pork chop has become a favorite in my family in just a few short days! I made it for my wife who “doesn’t like grilled pork chops” and she was blown away by it! A few days later I grilled some for my folks and my mom who just was put on Hospice LOVED IT! Keep up blessing us with great recipes!!!! God Bless, Mike
I have done Porter Road pork jowl before, I seasoned it with SPG and then smoked it for about two hours and then finished it in a pressure cooker. Made gravy out of the left over juice and served over baked potatoes on the pellet grill. Fantastic!! Porter Road has a fantastic product!!
I used plain, thick cut pork chops for this, and they were still so amazing! My wife doesn't much care for pork chops but she rated these a 10 out of 10!
I've never done a pork brisket or seen one before, but I would season it like I would a pork loin. 3TBSP paprika, 1TBSP garlic powder, 1TBSP brown sugar, 1TBSP dry ground mustard, and 1TBSP fine sea salt. Mix the seasonings together, rub it on the brisket, cook and enjoy.
I've been using Duroc pork chops. As good as a good steak. I sear mine in cast iron, then spice it up and wrap in foil and bake. I started my Yukon gold potato's first. They usually done close to each other. On my pork chops I use a little cinnamon. Delicious. Try it
I'm an old Iowa boy and there's nothing better than a great porkchop especially one that was pasture raised. Too many confinement barns around nowadays. Thanks for sharing.
So after your "Netflix" beer bread pudding, I watched the BBQ Showdown. Kent you are such a humble man, and a real American Hero. You seemed to be the only one to really focus on the whole meal from the start, because that what you do, while the others focused on the meat and sides were an after thought.
I cook the pork brisket pretty much like a beef brisket. A nice pepper-heavy SPG rub (I’ve added onion powder and smoked paprika sometimes). Cooks in a nice short time compared to beef brisket. Cooking one this weekend. My current go to for the Pork Wings is to marinade them in char siu. Then cook them. I usually don’t put any rub on. As they cook I baste with more char siu that I usually add more honey too. I’m happy to buy char siu and lately I’ve bought it from Lee Kim Kee. I add Chinese Give Spice to it. I think I first saw Smoking Joe use this one ribs. Though I think I might be mopping more and adding extra honey.
All of us, thanks for saying @shabesmith6480 - not to mention - navigating cast iron! Kent is how I learned and now I'm a cast iron collector due to his tutelage! It's especially fun sanding down a Lodge, and defying the original manufacturer's intention to ultimately level up their product to the best of the best
missing a lot of your video's past few week's saving them for "watch later" bought a massive firewood order over 250 cords been working on that & my ranch it's keeping me busy and tired afterwards. Hope your doing well 😉
Wow! There was a restaurant in Oklahoma City, long gone now, called Molly Murphy’s that fixed a pork chop this way. I can still taste how good they were. Great job. These look delicious.
Kent, I have to thank you. about 3 years ago I was watching one of your videos and you got me turned on to Duke's Mayo! Been buying it ever since and I got my parents on to it as well. I had never even heard of it. Thank you Sir!
I would do the jowls the same as anything else. Get the offset to 225-250 , season them with salt and pepper in the fridge a day or so beforehand, then pick the rub for color. Cook them till they’re tender and wrap them up with a lot of butter and let them rest in the oven on keep warm for a few hours.
I just got my 1st box of Butcher's Choice. I had almost given up on grass-fed because the 1/4 cow I bought and the subscription service I had all the beef was tough and even souis vide(ing) it didn't help. The first thing I cooked was the NY Strip and I only seasoned it 30 minutes before I cooked. It was TENDER and delicious. When I found that they dry-age their beef for (I believe) 21 days I quickly decided to give it a try. I am now a total Porter Road convert!
My favorite way to eat pork chops ( bone in ) is the way my mom would fix them. Fried in bacon grease ( not over cooked just a little brown on both sides) with some simple salt and pepper. Served with over easy eggs , hash browns, buttered toast and coffee. For breakfast , dinner or supper dont matter. Simple meal but I love it, but as someone has said.... Ya cant eat fancy.
Wow kent I didn't eat all day came home watching this I tried it and went straight to heaven thanks brother praying for the family and dogs 🙏 Godspeed 😊
You said when they come out of the ice box (speaking of pork chops)...that's funny. My grandmother had an ice box and we would go to town every few days or at least on saturday to the ice house and buy a couple blocks. An experience you can't have today and I treasure the memory. Love your videos. Oh btw my grandmother had a root cellar too and she did a lot of canning on a cast iron wood stove. They also butchered their own hogs and the butcher (a distant cousin) would do the cutting work for the leavings (the parts most didn't care for). Thanks!
From your previous videos and your mention now I know you loved The Beag. I have some good ol pups myself, and I get it. RIP The Beag. He's eating scraps in heaven.
Hi Mr Kent,wow I have never seen a double bone pork chop before! Looks amazing! I for one live harmonies! Going to try that recipe you shared. Thanks for all your hard work and time Sir. You and Shann are appreciated.
A big smile on my face @745, but reminds me..I know y'all lost Beag, and my most heartfelt condolences. Love what you do Kent & Shan. I really like to use apricot based glaze on chops, I'll have to try fig! looks delicious
Thanks Kent. You're like the Gandalf of outdoor cooking, a wise wizard making magical creations. I salute you my friend. I love the good energy you give off and your unrivalled skill at your craft. I'm vegetarian but I still have learnt so much from your creations even the meat based ones because you show your whole system, many can be adapted to vege versions because you use a lot of beans also. Your burgers are like fine works of art, your mexican creations are like listening to a sacred prayer for my soul...... a blessing for all humans to watch and learn from :) May I make a humble request, it would make me jump for joy to see you do one of your amazing burger recipes as a vege one(cheese allowed but no meat) with some kind of vege patty made from beans/potato whatever you think is best. You're a gentlemen and a craftsman sir. Peace be with you always and thankyou for all the content you've created.
I do Hawaiian pork chops on the grill. Marinate in pineapple juice and spices. Then put canned pineapple rings on the grill and put brown sugar and spices on top. My husband loves these.
Wow, that looks good! That pork brisket sounds good. I think i would season it good and let it rest for a little while. then smoke it for about an hour or so to get some smoke flavor. then wrap it in some heavy foil with some apple juice to finish it off.
Great video! Bone-in over boneless every time! I have to try that sauce recipe. My go to is a nice balsamic vinegar and sage glaze - give it a try if you haven't. A lot of people I've met cook pork like chicken and don't realize it just needs to get to 145 instead of 165 and wonder why it's so tough.
For the pork jowl, I'd smoke 'em over hickory & cherry, then cut into half-inch cubes before adding to a pot of home-grown blackeye peas (purple-hull, of course!!)... As for fig preserves, I have a coupla jars of whole-fig preserves (in natural syrup) that my grandmother canned in 2015... But those won't be wasted on a cut of meat; those are for toasted bread only! If'n I want a 'sweet' profile on a hefty roast, I use a brown sugar-heavy rub or coat the hunk (pre-rub) with black-strap molasses..... My thoughts & prayers are with you over your loss of the Beag; remember always that his spirit lingers with you as you continue down the "cowboy cookin' trail".... Blessed Be, & Peace!! 🙏☮
Oh my goodness I am sitting here with my mouth watering! 😋 I have never saw anyone that makes food look so good! I love figs so I can't wait to try using that fig preserve glaze on my pork chops! Yummmmmmm! 😋💖
I was just thinking while you were eating what a really nice side would be with those chops, and there you went with the casserole! Very much enjoy the videos, Kent!
I'm glad you made this video. I never liked steak until your steak video with the lime juice and 4 hour dry brine. So I tried it with 2 - 3" loin chops, and it works the same. Fork tender, and floods the cutting board. FOR THE BEAG!
I love the preserves being used as a sweetness. But like you I love my heat so if can find a equal sweet hot roasted pepper sauce as you will would work for me.
I had the best "Poke-Chop" I ever laid a lip on in Paducah, KY many years ago. That puppy was THICK and ooooohhhhh soooooo GOOD! What a great meal there! God bless you both in your efforts.
Now that's some PORK CHOPS !!! Those cooked up so delicious looking that I could almost taste them Kent. Thanks to you and Shannon for sharing this great recipe and to Porter Road for supporting your channel, they have some great looking products. Stay safe and keep up the good videos. Fred.
This looks so good and I’ll have to try this. I like my pork chop method too. 1 cup mayo mixed with 2 cups ranch dressing then covered in breadcrumbs and crumbled crispy bacon n baked … thank me later. The mayo keeps all the juices in but isn’t tasted. Bacon ranch is a great combo
Mr Kent Rollins you are and always will be the best at cooking and teaching in the most awesome way! thank you always and thank you Mrs kent ..these shows are and always will be golden,to actually go to the store and cook it exactly the same is just too much..i truly enjoy these meals just delicious as always..God bless the U.S.A. and God bless you and your family Mr. Rollins ❤🎉❤🎉
I've only cooked jowel meat,on a whole animal pit cook a few times. It's sooooo gooood! I am getting some of those bad boys,probably the package you bought.......Thank you Kent.
I did a pork loin roast on my grill that turned out very similar. It was quite inexpensive compared to these double cut chops, about 20% the cost of one of your chops. Very tender pork and I got a nice smoke ring too.
Hello Kent!! I had to watch this pork chop recipe twice!! My it does look delicious and I am definitely going to try it ASAP!! God bless you Kent and Shannon love your channel !!! Hennessy and Molly watched ur video today my 2 spoiled dogs lol!!🙏🙏🙏
I'm slowly learning... but always thought pork should be at 160-165 degrees. Interesting to see that yours isn't that high. Definitely want to try these, and I'll even go all the way to looking for fig preserves. ;) Thanks for all you do and the inspiration to try new things! (Edited to say it's great to see RED tractors on the ranch. ;) )
My budget won't allow me those double cut pork chops. But I have found good, thick ones at Trader Joe's. Two for about $11-12. I've had some that were so soft I thought, while preparing them, that they were VEAL! I also use Stubb's Basting Sauce while they're on the grill. That stuff is so good I buy 4 at a time.
OMG !! that looks so yummy, thank y'all for sharing your recipe with us and God Bless y'all and everyone 🙏 . can't wait to try this one 😀 !!! Keep them coming..
They look great.. I can't wait to try this myself. Only difference is my local grocery has heritage pork. So the fat was never bread out. I always get them price is very little more than regular pork.
I am lucky enough to live near nashville and can go to their shop if I want to. Porter Road is outstanding. The pork brisket was amazing but if I could recommend anything that's not beef I would say the bone in pork belly is top notch.
Hey Mr. Kent and Miss Shannon Hope yall are doin good So glad I found yalls wonderful channel That pork chops looks absolutely delicious Blessins to yall
I’d prolly do the brisket kalua pork style: season with just sea salt, brown the edges on an iron skillet or griddle, and cook it low and slow in a Dutch oven with a little broth to keep it steamy inside. Serve with mashed sweet potatoes.
The IGA near me always has 1 pork roast in the case that has a nice thick fat cap (there's always others that are trimmed down to the meat, but there's usually 1 good fatty one). I get a couple per month and slice em up into some nice chops that i cook in the cast iron skillet.
If y'all want to try some great chops, don't forget you get 15% off with code: COWBOYKENT, porterroad.com/COWBOYKENT
I hope the engravings I sent you arrived ok. Mr. and Mrs. H got theirs and opened it yesterday live. They should be clearcoated or marine varnished if you're going to hang it on the coop or the chuckwagon.
Where’s the link to the hominy recipe? Didn’t see it in the description
@@hungrydude619 sorry just added to description kentrollins.com/hominy-and-green-chile-casserole/
They look so good. Going to give it a try.
God bless
CKR your wife is too funny "I'm sure glad this a pork recipe!"
I follow many cooks on UA-cam, however none of them brings a smile to my face or a warmness to my heart more than yours. You and Shan are a true treasure to America. May God always watch over and bless you both.
Thank you so much and God bless you
@@CowboyKentRollins Please tell us why you don't brine for grilling
There is something so satisfying when you cook a pork chop, and it comes out juicy and perfect.
Ain't ever seen one like that in my life. I've never made 'em myself but they're always dry on the inside with soggy breading on the outside and not much flavor. Think I'll have to give this a try.
Looks fabulous Kent on the brisket I might try a simple pork rub but your own
Prolific comment. You could be a food critic...
@@valvenator Sounds awful. Try Kent's recipe.
Shore was juicy she was
Kent know that I mourn with y’all over the loss of “The Beag”that is the short end of the stick we get with our four pawed family. I have had to bury too many of my family over the years , but I still keep bringing new ones into the family!
Kent, that grilled pork chop has become a favorite in my family in just a few short days! I made it for my wife who “doesn’t like grilled pork chops” and she was blown away by it! A few days later I grilled some for my folks and my mom who just was put on Hospice LOVED IT!
Keep up blessing us with great recipes!!!!
God Bless,
Mike
I have done Porter Road pork jowl before, I seasoned it with SPG and then smoked it for about two hours and then finished it in a pressure cooker. Made gravy out of the left over juice and served over baked potatoes on the pellet grill. Fantastic!! Porter Road has a fantastic product!!
I was JUST looking at that jowl at Porter... they have so many toys in the candy store, never know which to try next it looks amazing
The music…really adds to an already great vid.👏🏻
LOVE ALL OF YOUR VIDEOS GOD BLESS YOU BOTH AND THE PUPS
Thank you for the kind message
Your pork chops look amazing!! You definitely put the WOW in those pork chops!
Anxiety Relief- Nothing brings my blood pressure down after a hard day like watching Kent and Shannon cook
Gotta keep that mentality on the straight and narrow brother
I used plain, thick cut pork chops for this, and they were still so amazing! My wife doesn't much care for pork chops but she rated these a 10 out of 10!
So glad yall enjoyed
I've never done a pork brisket or seen one before, but I would season it like I would a pork loin. 3TBSP paprika, 1TBSP garlic powder, 1TBSP brown sugar, 1TBSP dry ground mustard, and 1TBSP fine sea salt. Mix the seasonings together, rub it on the brisket, cook and enjoy.
I've been using Duroc pork chops. As good as a good steak. I sear mine in cast iron, then spice it up and wrap in foil and bake. I started my Yukon gold potato's first. They usually done close to each other. On my pork chops I use a little cinnamon. Delicious. Try it
I'm an old Iowa boy and there's nothing better than a great porkchop especially one that was pasture raised. Too many confinement barns around nowadays. Thanks for sharing.
No matter where you're from or your walk of life, a pork chop shore can it the spot it can
Look great Kent Thanks for sharing this with us
So after your "Netflix" beer bread pudding, I watched the BBQ Showdown. Kent you are such a humble man, and a real American Hero. You seemed to be the only one to really focus on the whole meal from the start, because that what you do, while the others focused on the meat and sides were an after thought.
Thank you for the kind words
I cook the pork brisket pretty much like a beef brisket. A nice pepper-heavy SPG rub (I’ve added onion powder and smoked paprika sometimes). Cooks in a nice short time compared to beef brisket. Cooking one this weekend.
My current go to for the Pork Wings is to marinade them in char siu. Then cook them. I usually don’t put any rub on. As they cook I baste with more char siu that I usually add more honey too. I’m happy to buy char siu and lately I’ve bought it from Lee Kim Kee. I add Chinese Give Spice to it. I think I first saw Smoking Joe use this one ribs. Though I think I might be mopping more and adding extra honey.
Thank you Kent again for helping me improve on my cooking skills
All of us, thanks for saying @shabesmith6480 - not to mention - navigating cast iron! Kent is how I learned and now I'm a cast iron collector due to his tutelage! It's especially fun sanding down a Lodge, and defying the original manufacturer's intention to ultimately level up their product to the best of the best
I would also season with salt pepper, oregano and paprika. I would add rice black eyed peas with peppers and onions
Your sauce sounds great also. Thank you.
I usually chop pork chunks and squash slices with seasonings and tomato sauce. Ethnic recipe
missing a lot of your video's past few week's saving them for "watch later" bought a massive firewood order over 250 cords been working on that & my ranch it's keeping me busy and tired afterwards. Hope your doing well 😉
How fortuitous. I have 4 thick cut chops I have to cook for dinner tonight. Thank you Kent and Shannon.
Wow! There was a restaurant in Oklahoma City, long gone now, called Molly Murphy’s that fixed a pork chop this way. I can still taste how good they were. Great job. These look delicious.
Man, I miss that place. Just don't ask where the bathrooms were.
Kent, I have to thank you. about 3 years ago I was watching one of your videos and you got me turned on to Duke's Mayo! Been buying it ever since and I got my parents on to it as well. I had never even heard of it. Thank you Sir!
I would do the jowls the same as anything else. Get the offset to 225-250 , season them with salt and pepper in the fridge a day or so beforehand, then pick the rub for color. Cook them till they’re tender and wrap them up with a lot of butter and let them rest in the oven on keep warm for a few hours.
I just got my 1st box of Butcher's Choice. I had almost given up on grass-fed because the 1/4 cow I bought and the subscription service I had all the beef was tough and even souis vide(ing) it didn't help. The first thing I cooked was the NY Strip and I only seasoned it 30 minutes before I cooked. It was TENDER and delicious. When I found that they dry-age their beef for (I believe) 21 days I quickly decided to give it a try. I am now a total Porter Road convert!
Porter Road is the kashiznit !! 🔥
My favorite way to eat pork chops ( bone in ) is the way my mom would fix them. Fried in bacon grease ( not over cooked just a little brown on both sides) with some simple salt and pepper. Served with over easy eggs , hash browns, buttered toast and coffee. For breakfast , dinner or supper dont matter.
Simple meal but I love it, but as someone has said.... Ya cant eat fancy.
Looks delicious! Happy to see Porter Road here. I am lucky to work not too far from their butcher shop in Nashville. They are great!
Hey cowboy I think I watch your videos for therapeutic reasons! You are only second to fishing.
That fig sauce looks like a must try at my house. Those pork chops turned out amazing👍
I used your tip of putting lime juice on ribs and I think it really made a difference. I will try it on my pork chops too!
Wow kent I didn't eat all day came home watching this I tried it and went straight to heaven thanks brother praying for the family and dogs 🙏 Godspeed 😊
You said when they come out of the ice box (speaking of pork chops)...that's funny. My grandmother had an ice box and we would go to town every few days or at least on saturday to the ice house and buy a couple blocks. An experience you can't have today and I treasure the memory. Love your videos. Oh btw my grandmother had a root cellar too and she did a lot of canning on a cast iron wood stove. They also butchered their own hogs and the butcher (a distant cousin) would do the cutting work for the leavings (the parts most didn't care for). Thanks!
I absolutely am slobbering over how delicious this looks!!! Love your show Mr. Kent!!!
From your previous videos and your mention now I know you loved The Beag. I have some good ol pups myself, and I get it. RIP The Beag. He's eating scraps in heaven.
Oh my goodness these look delicious! Thanks for sharing. I love jalapeno pepper jelly with my pork.
I love your show! I do love barbecue pork chops !
Hi Mr Kent,wow I have never seen a double bone pork chop before! Looks amazing! I for one live harmonies! Going to try that recipe you shared. Thanks for all your hard work and time Sir. You and Shann are appreciated.
A big smile on my face @745, but reminds me..I know y'all lost Beag, and my most heartfelt condolences. Love what you do Kent & Shan.
I really like to use apricot based glaze on chops, I'll have to try fig! looks delicious
Thank you
Those look fantastic Kent. I love a good pork chop. Never had them like that. Y'all have a great week! Cheers!
I’ve never seen a pork chop that big, and I’m from North Carolina! Looks awesome and I love a fig sauce with pork! ❤❤❤
Thanks Kent. You're like the Gandalf of outdoor cooking, a wise wizard making magical creations. I salute you my friend. I love the good energy you give off and your unrivalled skill at your craft. I'm vegetarian but I still have learnt so much from your creations even the meat based ones because you show your whole system, many can be adapted to vege versions because you use a lot of beans also. Your burgers are like fine works of art, your mexican creations are like listening to a sacred prayer for my soul...... a blessing for all humans to watch and learn from :) May I make a humble request, it would make me jump for joy to see you do one of your amazing burger recipes as a vege one(cheese allowed but no meat) with some kind of vege patty made from beans/potato whatever you think is best. You're a gentlemen and a craftsman sir. Peace be with you always and thankyou for all the content you've created.
I do Hawaiian pork chops on the grill. Marinate in pineapple juice and spices. Then put canned pineapple rings on the grill and put brown sugar and spices on top. My husband loves these.
Sear some mango slabs to go with that. Don’t need anything else.
My grandpa always taught me to soak pork chops in a zip lock with lemon juice for a few hours.
This is similar - but I think even more helps.
This is a really great episode today with you cooking Pork Chops
very delicious and my favorite thank you again Kent.🇺🇲🥓🥩🍗🍖🇺🇲
Blessings on ya Roger
Wow, that looks good! That pork brisket sounds good. I think i would season it good and let it rest for a little while. then smoke it for about an hour or so to get some smoke flavor. then wrap it in some heavy foil with some apple juice to finish it off.
Great video! Bone-in over boneless every time! I have to try that sauce recipe. My go to is a nice balsamic vinegar and sage glaze - give it a try if you haven't. A lot of people I've met cook pork like chicken and don't realize it just needs to get to 145 instead of 165 and wonder why it's so tough.
As always they look way beyond delicious! I do need a smoker! Thanks again Shan, Kent and the pups!
Stuffed chops like these that are smoked taste awesome too... Love your channel and what you do Kent!!!!...Thank you for sharing!
That looks fantastic!
For the pork jowl, I'd smoke 'em over hickory & cherry, then cut into half-inch cubes before adding to a pot of home-grown blackeye peas (purple-hull, of course!!)... As for fig preserves, I have a coupla jars of whole-fig preserves (in natural syrup) that my grandmother canned in 2015... But those won't be wasted on a cut of meat; those are for toasted bread only! If'n I want a 'sweet' profile on a hefty roast, I use a brown sugar-heavy rub or coat the hunk (pre-rub) with black-strap molasses..... My thoughts & prayers are with you over your loss of the Beag; remember always that his spirit lingers with you as you continue down the "cowboy cookin' trail".... Blessed Be, & Peace!! 🙏☮
Thanks he left track deep in our hearts
Thanks Kent. I'm going to try this as soon as our rain lets up. Looks fantastic!
Oh my goodness I am sitting here with my mouth watering! 😋 I have never saw anyone that makes food look so good! I love figs so I can't wait to try using that fig preserve glaze on my pork chops! Yummmmmmm! 😋💖
I was just thinking while you were eating what a really nice side would be with those chops, and there you went with the casserole!
Very much enjoy the videos, Kent!
Those look really good. I can't eat pork chops without apple sauce. I love them together
As a citizen of Nashville, I wholeheartedly approve of Porter Road!
Met a friend of yours tonight at Cheyenne Frontier Days. Leon Fischer, we had a nice visit! Love watching what you do and have learned a lot!
Thank you Kent and Shannon for sharing this with me !
You are definitely the man, love watching you cook keep showing us how it’s done brother!!!
I’m off to the HEB for some big bone in chops. My mouth is watering and I can’t wait to make this. 🐷❤️🇺🇸
These chops look amazing! The dogs were so happy!
Yes they were
So glad I found your channel Kent
I'm glad you made this video. I never liked steak until your steak video with the lime juice and 4 hour dry brine. So I tried it with 2 - 3" loin chops, and it works the same. Fork tender, and floods the cutting board. FOR THE BEAG!
Great video Kent and Shannon. My deepest condolences for the Beag. Hang in there and thanks.
Thank you
Those chops look delicious. I like the tip regarding basting with fruit preserves.
Such a great sauce
Amazing ! I’m putting stuff in my cart not starting with a pair of those pretty chops. Thank you sir! 🇺🇸
The pork looked amazing... it was good to see Duke, Major and Sadie enjoying it as well
I love the preserves being used as a sweetness. But like you I love my heat so if can find a equal sweet hot roasted pepper sauce as you will would work for me.
Pork is the most underrrated meat. It can be cooked in many ways and can take so many flavors and methods of cooking.
Yep good eating
Absolutely mouth watering. Good lookin chops.
I’m glad you are showing people that you can safely cook high quality pork to 145-150.
Great point. My wife wants it at 160F+ I'll take it at 140F. I take her left over pieces and hammer nails with em
I had the best "Poke-Chop" I ever laid a lip on in Paducah, KY many years ago. That puppy was THICK and ooooohhhhh soooooo GOOD! What a great meal there! God bless you both in your efforts.
Now that's some PORK CHOPS !!! Those cooked up so delicious looking that I could almost taste them Kent. Thanks to you and Shannon for sharing this great recipe and to Porter Road for supporting your channel, they have some great looking products. Stay safe and keep up the good videos. Fred.
Thanks Fred for watching
This looks so good and I’ll have to try this.
I like my pork chop method too. 1 cup mayo mixed with 2 cups ranch dressing then covered in breadcrumbs and crumbled crispy bacon n baked … thank me later. The mayo keeps all the juices in but isn’t tasted. Bacon ranch is a great combo
Mayo is good for steaks too. Do you grill or bake?
Do love a good pork chop, it's my favourite. Especially nice thick ones. You got it right 145f. nothing ruins a pork chop like over cooking it.
Mr Kent Rollins you are and always will be the best at cooking and teaching in the most awesome way! thank you always and thank you Mrs kent ..these shows are and always will be golden,to actually go to the store and cook it exactly the same is just too much..i truly enjoy these meals just delicious as always..God bless the U.S.A. and God bless you and your family Mr. Rollins ❤🎉❤🎉
I was Lucky to meet Kent and Shannon this weekend in OKC at the Cowboy Hall of Fame where Kent put on a great presentation! Awesome people!
That's the best looking pork chops i've ever seen
I slice jowl like bacon get it in a pan until Brown on both sides then cut up into small pieces and put in a pot of collard greens delish
I watched the hominy video too. Looks like cream cheese would also be a good addition. I will give that a try.
I've only cooked jowel meat,on a whole animal pit cook a few times.
It's sooooo gooood!
I am getting some of those bad boys,probably the package you bought.......Thank you Kent.
I did a pork loin roast on my grill that turned out very similar. It was quite inexpensive compared to these double cut chops, about 20% the cost of one of your chops. Very tender pork and I got a nice smoke ring too.
I love your channel I feel like I'm at a Sunday family dinner ☺️
Is there anything better than a Kent Rollins hug? ❤❤❤
Hello Kent!! I had to watch this pork chop recipe twice!! My it does look delicious and I am definitely going to try it ASAP!! God bless you Kent and Shannon love your channel !!! Hennessy and Molly watched ur video today my 2 spoiled dogs lol!!🙏🙏🙏
Looks amazing 😮, now that’s a chop!
I'm slowly learning... but always thought pork should be at 160-165 degrees. Interesting to see that yours isn't that high. Definitely want to try these, and I'll even go all the way to looking for fig preserves. ;) Thanks for all you do and the inspiration to try new things! (Edited to say it's great to see RED tractors on the ranch. ;) )
My budget won't allow me those double cut pork chops. But I have found good, thick ones at Trader Joe's. Two for about $11-12. I've had some that were so soft I thought, while preparing them, that they were VEAL! I also use Stubb's Basting Sauce while they're on the grill. That stuff is so good I buy 4 at a time.
OMG !! that looks so yummy, thank y'all for sharing your recipe with us and God Bless y'all and everyone 🙏 . can't wait to try this one 😀 !!! Keep them coming..
Hope you enjoy and God bless you
Kent, I'm hungry now, lol! Those pork chops look so yummy and delicious! I love hominy! Thank you for brightening my day! Love y'all and God Bless!❤
Great looking chops hmmmm
Looks tasty have a blessed Thursday everyone 😋
They look great.. I can't wait to try this myself. Only difference is my local grocery has heritage pork. So the fat was never bread out. I always get them price is very little more than regular pork.
Sure looks good and I'm sure the side dish is great I like hominy.
Miss the begale.Blessings to all
Do it with Glaze or do it with Gravy ✅ Now we're dancing folks ! Long live , Kent Rollins ❤
Right on
I am lucky enough to live near nashville and can go to their shop if I want to. Porter Road is outstanding. The pork brisket was amazing but if I could recommend anything that's not beef I would say the bone in pork belly is top notch.
Certified Gold!!!!!
Hey Mr. Kent and
Miss Shannon
Hope yall are doin good So glad I found yalls wonderful channel
That pork chops looks absolutely delicious
Blessins to yall
I’d prolly do the brisket kalua pork style: season with just sea salt, brown the edges on an iron skillet or griddle, and cook it low and slow in a Dutch oven with a little broth to keep it steamy inside. Serve with mashed sweet potatoes.
The IGA near me always has 1 pork roast in the case that has a nice thick fat cap (there's always others that are trimmed down to the meat, but there's usually 1 good fatty one). I get a couple per month and slice em up into some nice chops that i cook in the cast iron skillet.
That does sound mighty tasty
Love the dove cooing in the background.