Thursday, August 16, 2012

Perfect Barbecued Pork Chops

Yes, I know, it's pork again.  But, here is the reason why.  We had family over for Sunday dinner.  When I went to the grocery, ham was my choice for the menu except, the hams they had were outrageously expensive.  Pork chops, on the other hand, were super extra specially priced.  So, guess what we had?  You guessed it!  Pork Chops.

I purchased two packages of chops, each containing 9 chops, for a total of $14.00.  When you are feeding 9 people, that is a spectacular deal.  Actually, the packages were half price, so I saved an additional $14.00.  Yes!  That is what I'm talking about.

I have to say that barbecued pork chops are one of my most favorite meats cooked on the grill - especially if they are prepared with a good rub and barbecue sauce.  What's not to love?  I like bone in pork chops because then you have that super tasty bone to gnaw on after you finish the chop and the bone adds more flavor.  Perhaps Emily Post would not approve, but if you've never tried it, don't knock it.  Mm mm mm is all I have to say.  Anybody else like to chew on that tasty bone?

Barbecued pork chops were always a favorite meal when all our children were at home.  When our son John was about 14/15 years old, he was almost impossible to fill up.  If you have or have had sons that age, you understand what I am saying.  If you have young sons, this is your warning.  Be prepared.  Learn to fix mass quantities of food when your sons become teenagers.  The reason I say this is one night we had barbecued pork chops.  The girls were both in college and I had fixed a lot of them hoping to have left overs.  Dan ate one, I ate one, Tyler (our youngest son) ate one and John ate 9 pork chops.  Yes, count them Nine, nInE, NINE, pork chops at one meal.  There were no left overs.  Start saving your money now mothers.

This is how I prepared the pork chops for Sunday dinner.  First, I let the chops sit out until they come to room temperature.  About an hour before cooking the chops I put this rub on them.  (I will be making a huge jar of this rub and keeping it on hand).  I found the recipe in a conversation thread about barbecuing and I would give credit where it is due if I had written down the person's name, but I didn't.  So, whoever you are here's a great big THANK YOU!  This rub is fantastic and this recipe covered all 18 chops.

Barbecue Rub Recipe

3 Tbsp Paprika
2 Tbsp Chili Powder
2 Tbsp Cumin
2 Tbsp Brown Sugar
2 Tbsp salt
2 Tbsp dried oregano
1 Tbsp sugar
1 Tbsp black pepper
1-2 tsp cayenne (I used 1 tsp so it would not be too hot for the little ones)

Mix all this together in a bowl using a fork.  With your hands, massage the rub into the chops on both sides.  We have a gas grill, so the grill was heated to medium high.

We did the chops in batches since the grill would not hold all 18.  We placed 9 chops on the grill and let them cook on the first side about 4 minutes.  Flip the chops and let cook another 3 minutes.  These chops were less than 3/4 inch thick so you want to cook them high and fast so they don't dry out.  Take the first batch of chops off the grill, place in a pan and cover with aluminum foil while you cook the second batch.  This allows the juices in the meat to flow through the chops which keeps them super moist.

After cooking the second batch of chops, we put those in a pan covered with foil and let them sit.  Uncover the first batch of chops and using a basting brush, brush one side of the chops with your favorite barbecue sauce.  If you are a frequent reader, you know we love Sweet Baby Ray's original.  When all the chops are coated with sauce on one side, place them sauce side down on the grill while you baste the side facing you.  It will only take 1-2 minutes for the chops to brown, flip them over and let the other side get nice and brown and quickly remove from the heat.  Return to the pan and cover with the foil while you repeat the process with the second batch.  I mean look at those chops in the picture - doesn't it make you want one?

By cooking the chops at a fairly high heat and quickly, they do not dry out and become overcooked.  We all thought these chops were fantastic!  Our son in love was talking about them again last night, about how good they were.  He said his mom always cooked pork chops until they were so dry, and many of us grew up with moms who did the same thing.  Not these chops.  Uh uh, they were outstanding.

I think you will find using this cooking method will give you a really juicy, tasty pork chop that everyone will love!  We actually had left overs this time and we enjoyed them reheated the second night.  They were just as good as the first night!

Even if you don't make these chops, make the rub and keep it on hand for other meats you grill.  It would be outstanding on chicken and other cuts of pork, even steak.  We will definitely be using it often.  Good luck with your pork chops.

Everyday Donna

Things to Remember:

“There is poetry in a pork chop to a hungry man.”
Philip Gibbs (NY Times 1951)

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