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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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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Pork Tenderloin in Breadcrumbs
A quick and easy family meal you will want to cook over and over again.
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.
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!!!
My Links:
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Blog: bohemianmuses.blogspot.com
Nanowrimo:
Gordon Ramsay's Pork Chop: Pan-Seared Perfectly Juicy and Flavorful
Gordon Ramsay Pork Chop Recipe. This video will show you how to achieve a succulent, juicy, and flavorful pork chop, just like the renowned chef himself. Learn the techniques for seasoning, searing, and finishing the pork chops in a way that locks in moisture and enhances the natural flavors. Whether you're a novice in the kitchen or an experienced cook, this recipe is straightforward yet impressive, perfect for a family meal or a special occasion.
Ingredients:
4 pork chops, 8 oz. each
Salt
Pepper
Grape seed oil
2 tbsp. Dijon mustard
1 small shallot, minced
2 cloves garlic, minced
2 oz. heavy cream
3 oz. Calvados
1 cup chicken stock
For Yukon Gold Mashed Potatoes:
1 ¾ lb. Yukon Gold potatoes peeled and cut into 1-inch cubes
1 cup cream
3 tbsp. unsalted butter, softened
1/2 tsp. kosher salt
1/2 tsp. Ground black pepper
For Caramelized Apples:
4 Granny Smith apples
4 oz. butter
1 oz. apple brandy
4 oz. brown sugar
1 clove
1 cinnamon stick
1-star anise
For Braised Cabbage:
½ head red cabbage
½ red onion
2 oz. apple cider vinegar
4 oz. red wine
1 tsp. mustard seeds
1 tsp. caraway seeds
1 tbsp. avocado oil
Directions:
00:00 Before cooking pork, let it reach room temperature to prevent dryness, and season twice for better flavor.
00:27 Preheat a pan with olive oil, sear pork on both sides and render the fat by standing the pork chop up in the pan.
00:55 Add butter to the pork after searing for a nut-brown flavor and to prevent drying.
01:24 To make a sauce, drain the pork fat, then sauté garlic and shallots, and deglaze with Calvados and chicken stock.
02:18 Incorporate cream and different mustards into the sauce for richness and flavor.
02:32 Return the pork to the sauce and simmer to finish cooking while maintaining tenderness.
02:47 For the garnish, caramelize Granny Smith apples with aromatics to complement the pork's flavor.
03:14 Creating a caramel without stirring prevents crystallization; use it to glaze the apples.
04:00 Serve the pork chop with braised cabbage and cream potatoes, topped with mustard sauce and garnished with caramelized apples.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#PanSearedPorkChop #GordonRamsayCooks #JuicyAndFlavorful #PorkChopLove #KitchenGoals #FlavorTown #MeatLoversParadise #CookLikeAPro #InstaYummy #FoodInspo