While there’s nothing easier than throwing pork into your oven, there’s nothing better than baking your meat smothered in sauce. If you love our Sticky Bbq Ribs recipe, you will crave these pork chops for dinner any night of the week. Using pantry staples and minimal ingredients, our Oven Baked Pork Chops come to you loaded with flavour. I’ll catch y’all down the road! Adios for now, amigos.Jump to Recipe Print Recipe Baked Pork Chops with the BEST bbq pork chop marinade ready in half an hour! Don’t forget to subscribe to our YouTube Channel, and I’ll see you next Wednesday at 2:30 with a new delicious recipe. Step 5: Enjoy!Īs always, I’d like to thank you for stopping by and sharing our recipes with your neighbors and family. Baste on both sides, then move the pork chops off from the grill to rest. When the pork chops have a good crust and grill lines, go ahead and baste them with some Red River Mud. Step 4: Baste with Red River Mud BBQ Sauce Tip: Always take the temperature in the center, at the thickest part of the chop. The temperature over the fire will be about ten degrees hotter. This is going to sizzle and we will leave it there, turning occasionally, until we get a good crust on both sides of the meat. Once the pork chop hits the 140’s, scoot them directly over the fire so the flames can kiss the hog a little bit. Tip: To avoid curling, make a vertical cut through the fat rind at the edge of the pork chop. After that, check the temperature from time to time until there’s an internal temperature of 140-145 degrees F. These are thick, and they’re going to be on the grill for a long time, so to start I’m going to put the pork chops on indirect heat at about 300 degrees.įolks, I’m going to close the lid and walk away for about ten to fifteen minutes without even talking to it. Get the grill or smoker ready with a combination of hardwood lump and Applewood. I want those pork chops room temperature before they touch the grill. Remove the pork chops from the ice box about 30 minutes before you’re going to cook them. Turn them over halfway through for best results. Tip: Leave the brined pork chop in the ice box uncovered one a wire rack for 24 hours. The brining process is going to give that hog so much more moisture. The brine will draw a lot of moisture over the next 24 hours, and will increase the flavor and the moisture of the pork chop when grilling. Rub the front, the back, and every crease. Mix up the dry brine using the ingredients listed below.
If you’re looking around at the butcher shop and you don’t see anything like this in the display case, just go ask the butcher to cut you some 1.5″ bone-in thick center cut pork chops. Just like steak, I want you to look for that good marbling all the way through the pork chop. Look for a darker pink coloring – light colored pork chops will be dry. In my estimation, the perfect pork chop is about 1 1/2″ to 2″ thick. When you’re looking for a good pork chop, there are several criteria you can look for. This will be the most tender and moist piece of meat you ever try.
PORK CHOPS ON THE GRILL HOW TO
Today I’m sharing how to make a pork chop with a new technique: dry brining. My seared pork choprecipe comes with great sauce ideas, but that was before you could buy my Red River Mud BBQ Sauce, so I’ve decided to do another pork chop video with a new technique and even more flavor. The pan-seared pork chopis a great option if you’re working with a skillet, indoors or out of doors. Now, I’ve shared pork chop recipes with you before, but those are a little different. I’ve got a good, center-cut pork chop, and I’m going to show you how to grill the juiciest, most flavorful pork chop you’ve ever tasted. Howdy, folks! Thanks for stopping by the backyard on this beautiful day.
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