How To make Grilled Iowa Pork Chops Dijonnaise

Grilling Pork Chops with Weber Grill Master Dustin and Jewel-Osco

We joined Weber Grill Master Dustin Green for this cooking class where he showed us the best way to prepare, cut and garnish Hormel Pork Loins from Jewel-Osco! He also whipped up a side of rice and beans to go with our blue cheese pork loins!

Grab these items if you'd like to cook along:

-Hormel Pork Loin
-Treasure Cave Blue Cheese crumbles
-La Preferida beans
-Riceland white or brown rice

Enjoy this dish with refreshing Voss Water!

Pork Chops on the Weber Kettle

Grilled Pork Chops on the Weber Kettle

Charcoal - B&B Briquettes
Seasoning - Reload’s Full Metal Jacket
Sauce - Stubb’s Smokey Mesquite

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How To Cook Apple Cider Glazed Pork Chops - Summerset Grills

First person to cook the recipe, post a pic and tag us wins a Summerset Grills t-shirt! ????????????????????????
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This weeks recipe!
Apple Cider Glazed Pork Chops!
Prep Time: 15 Minutes
Cooking Time: 12 Minutes
Serves: 4
1½ lbs (one package) Bone-in Pork Chops
Rub:
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt½ tsp. pepper
1 Tbsp. olive oil
Apple Cider Glaze:
1½ c. apple cider
¼ c. maple syrup
1 Tbsp. Dijon mustard
½ tsp. crushed red pepper flakes
½ tsp. salt
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Now it’s your turn to win a Summerset Grills t-shirt! Cook it, plate it, post it! Tag @summersetgrills !
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Steakhouse Pork Chops with a Bourbon Butter Glaze

Bourbon Butter Glaze on Grilled Pork Chops

#grilledporkchop #porkchops #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning
- Killer Hogs Killer Hogs Steak Rub
- GrillGrates -
- GrillGrates Tool -
- BBQ Gloves -

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!

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Brown Sugar Honey Mustard Pork Tenderloin

Bacon Wrapped Pork Bites

Bacon-wrapped pork bites. Recipe below, or visit

BACON-WRAPPED PORK BITES
Servings: About 14 people (3 bites each)

Ingredients
• One 1¼ pound pork tenderloin (would also work great with a pork loin)
• One 16-ounce package bacon
• ¾ cup ketchup
• ¾ cup brown sugar
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon black pepper

Directions
1. Preheat oven to 375 degrees Fahrenheit and place a wire rack over a rimmed baking sheet.
2. Cut the pork tenderloin into 1-inch cubes and cut each slice of bacon into three pieces.
3. Wrap each cube of pork tenderloin with one (1/3 piece) of bacon; secure with a toothpick.
4. Place the bacon-wrapped pork onto the prepared pan.
5. Bake for 15 minutes.
6. While the pork bites are baking, mix together the ketchup, brown sugar, Worcestershire sauce and black pepper.
7. Dunk each of the bites into the ketchup mixture and return it to the wire rack.
8. Bake an additional 15 minutes, or until they’re bubbly and sticky on top.
9. Serve warm.