Weeknight Pork Chops
Weeknight Pork Chops
Here's a quick and simple recipe for some great weeknight pork chops or pork steaks.
Equipment
- Grill or Smoker
Ingredients
- 4 pork chops or steaks
- 6-8 T AP seasoning (salt, pepper, garlic powder, onion powder)
- 6-8 T BBQ rub choose your favorite
Instructions
- Choose your meat (chops or steaks). I love pork steaks. To be honest, I have no idea where the pork steak comes from. I'll google that as soon as I type this up, but they are delicious, and I prefer them to chops inmost cases. Pork steak is typically bone-in, and the extra fat makes them VERY VERY forgiving in the cook. Much like chicken thighs are to breasts. Best of all pork steaks are typically really, really cheap. Make sure to bring your pork to room temp by sitting out on the counter for a couple of hours before you cook.
- I've only ever done this on a grill, I don't know how well this would work on a vertical smoker. If you're using a propane grill set up for indirect cooking by just using one burner; and for some smoke grab some wood chips and put then in a foil pouch with holes poked in it directly over your burner. For a pellet grill obviously just turn it on and set temp. We are cooking at 275 degrees. That seems to be the magic temp to cook slowly enough to let the meat get tender and absorb the rendering fat, while still hot enough to crisp the excess fatty pieces that you better not dare even think about trimming off. Seriously, leave the fat on there. For wood I like to do pork with a blend of mesquite and cherry or apple. I love the bold smell and taste of mesquite. Also pecan is a nice all around wood with just enough sweet and savory together to work really well. But just use whatever you like. While the grill/smoker is getting to temp, move on to step 3.
- Get your pork out of the package and PAT IT DRY WITH A PAPER TOWEL, BOTH SIDES. This is a key step in any meat you grill/smoke. Do not skip it. Next season it up. We are going to build a couple nice layers of flavor here. First lay down a liberal layer of some sort of AP Rub (Salt, Pepper, Garlic Powder, Onion Powder). I love this Steak and Chop Seasoning in the picture, and it's just a cheap rub from Sav-A-Lot. Use your favorite AP rub or make your own. Next lay down your favorite BBQ rub. Pictured is my own BBQ Rub that I make myself (it's mostly just brown sugar and paprika) but I love it. Throw this on liberally, too. Flip it over and repeat the layers of flavor. By this time your grill should be just about up to temp and it's time to cook.
- Throw your meat on your grill, make sure not to crowd the steaks/chops too close together. Close your lid and set a timer for 20 min. When the timer goes flip your meat and begin to let your taste buds get fired up for the glorious meal they are about to be a party too. Close the grill and let it go another 20 minutes. After the second 20 check your temp. Pull at 135-145 and then let meat rest for 5-10 minutes tented in foil.
- Cut and eat. That's it.
Notes
This recipe will pair nicely with anything, veggies, baked potatoes, mashed potatoes, rice. Whatever you feel like doing. Save the bones for yourself and enjoy picking off all the flavorful morsels left behind from the cutting and throw the rest of the bones to the dogs. They will love you. Your family will love you, and you will love yourself. Enjoy!
Let us know how it turned out and what adjustments you made to make your own.
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