Steakhouse Pork Chops | Grilled Pork Chops with Bourbon Butter Glaze on PK 360

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Grilled Pork Chops with Bourbon Butter Glaze on PK 360

For more barbecue and grilling recipes visit: http://howtobbqright.com/

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 Rub (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 brand new PK 360 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!

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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Comments

wvumaniac87 says:

These turned out great when I tried them last night. Nothing like rolling smoke in the snow.

C Styles says:

Is there a big difference between butterfly cutting them and just slicing the loin instead?

Jeff Bethards says:

Amazing as always. Malcom's my go to guy.

Ryan F says:

What brand knifes do you use?

Mark Phillips says:

What flavor/texture difference do you notice with the Duroc pork? My grocery store has some on sale and I’m intrigued.

Sparky Green says:

Yummmmm bourbon, ummmm Kentucky bourbon, hmmmm pork chops love it Mr bbq done Right

musicismylife says:

Question man how much of garlic salt and pepper u use for ur ap rub

Jeffrey Cole says:

Just tried this, it was great! And very budget friendly.

supreme2005 says:

I'll never trust a skinny guy giving cooking tips

iMarc518 says:

They came out perfect! You’re the man! Thank you.

Doug6714 says:

Great chops Malcom. Keep Smoking!

jack graue says:

Why wouldn’t you wear both sides of the chops?

Anthony Ortega says:

So if your doing this on a gas grill, you put the heat on high on the right then low on the left??

jose bustos says:

About how long was the total cook time? Just a rough estimate?

Luis Perez says:

Outstanding dude! Where do you get your meats and seasoning because that looks delicious!

Sanjuana Villanueva says:

Go on master chef plzzzzzz

David Woodard says:

Lans, MI is about to "BLOW-UP" with "real-BBQ"!!!!! Everybody thinks we are "crazy" any-way…-18* – we are cookin' ALL YEAR ROUN' Let's "light-it -up!!!!"

Smokes A Rollin says:

This is killer

Ritesh Verma says:

This raises the bar for every bbq related video. Real class and knowledge right here.

Bill Flying says:

This is awesome and I have had these many times. Can you save the glaze and if so how long can you keep it.

ThatArmy VeteranGuy says:

Man, I couldn't take watching this video. I just had to subscribe bc now I'm so hungry I can eat an elephant.

Jav Soliz says:

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

Jeff B says:

You mind if I move in?

Nathan Christian says:

I've made these twice and were a big hit in our house. Tried the glaze on babybacks last night and it was awesome!

Delmarva Backyard says:

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.

Past Masters says:

I absolutely love this channel!!!! I've already tried many recipes. My comp ribs for the 4th of July was a huge hit!

John Doss says:

Made this tonight and it was awesome!!!! Great crispness on outside and still moist inside even being that thick. Wicked flavors!!!! Thx!

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