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How To make Grilled Iowa Pork Chops Dijonnaise
2 tb Dijon Mustard
1 ts Dry mustard
1 ts Salt
1/2 ts Pepper, freshly ground
4 To 6 Iowa chops
3 tb Butter
2 tb Softened butter
1 tb Finely chopped parsley
1 tb Finely chopped chives
1/2 ts Lemon juice
Salt and pepper This is a pork chop recipe that will just melt in your mouth. [It does too. Amazing... S.C.] From a collection that was tried in the test kitchens at Hatfield Quality Meats. . Make a paste of the mustards, salt, and pepper and 2 tablespoons butter. Rub this paste into the chops. Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side. Place each chop in tin foil and brush with the herb butter. Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve. This recipe originated in the Pig Out cookbook by produced by the Junior League of Waterloo-Cedar Falls, Iowa. Posted by Stephen Ceideberg; October 5 1992.
How To make Grilled Iowa Pork Chops Dijonnaise's Videos
White Balsamic & Peach Glazed Pork Chops with Chef Matt Abdoo
We invited Chef Matt Abdoo to help us celebrate #NationalGrillingDay this year, and boy was that a good idea! He was excited to share his White Balsamic & Peach Glazed Pork Chops. Chef Abdoo never disappoints! Get his recipe:
Want to view more of our Grill-a-Thon? Check out this playlist: and find all the recipes featured throughout the day here:
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MARINATED PORK MEDALLIONS
Music credits bensound.com
How To Make Thick Cut Iowa Chops with Apples
Prepare this classic Pork Chop recipe with this short video.
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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June TBR with Pan Seared Pork Chops Recipe
Talking to you about the books I'll be reading in June while cooking a pan seared pork chop!
Books Mentioned:
1. A Head Full of Ghosts by Paul Tremblay
2. Miss Subways by David Duchovny
3. Adjustment Day by Chuck Palahniuk
4. Behind Closed Doors by B A Paris
5. Don't Believe It by Charlie Donlea
6. Girls Burn Brighter by Shobha Rao
Pork Chop:
Season with salt, pepper and chili flakes.
Teaspoon of olive oil on high heat, cook chops 90 seconds on each side.
Baste Chops with knobs of butter.
3 mins on each side then leave to rest.
Chop garlic and onion. Cook in pan that cooked chops. Careful not to burn garlic. Add 1 cup of chicken stock. Bring to a boil. Add a splash of cream. Bring to a boil. Add a teaspoon of dijon mustard and a teaspoon of wholegrain seeded mustard.
Put chops back in the sauce and cook on a low heat for about 2 mins on each side!
Voila!!!
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Nanowrimo:
Summer's Iowa chops 11.11.16