I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy!Continue reading“Glazed Double-Cut Pork Chops with a Spice Rub”→

The original recipe with a Dizzy Pig rub is from the Egg Head Forum. I cooked the pork chops using our Big Green Egg. This can also be cooked in a conventional oven, just skip the smoking bit. The results from a Big Green Egg are markedly better, especially with the addition of smoking chips.

Equipment

• Two small mixing bowls
• Kitchen foil
• Measuring spoons

Ingredients

Pork and Glaze

• 2 double-cut pork chops, skin and most top fat removed
• 2 tbsp honey
• 1 tbsp mustard powder (optional)
• Apple or cherry smoking chips (optional)

Rub

• 1 tbsp Demerara sugar
• 1 tbsp salt
• 1 tbsp sesame seeds
• 1 tbsp finely chopped garlic
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp black and red pepper

Method

The start is the same for Big Green Egg and oven, then they have different methods. When serving, if this is for four people simply cut the pork chops in half length-ways.

1. If adding mustard to the glaze, mix the honey and mustard powder. Set aside.
2. Prepare the rub by mixing all of the ingredients together in a bowl.
3. Cover the pork chops all over with the rub.

Big Green Egg (BGE)

1. If smoking (recommended), soak the chips an hour before the cook.
2. Light the charcoal in the BGE, wait until it is glowing. Drain smoking chips.
3. Add platesetter and grid (preferably cast iron). Get the BGE to 135°C/275°F.
4. Remove platesetter and grid, toss smoking chips onto glowing charcoal, replace platesetter and grid.
5. Add the pork chops directly onto the grid so that they are bone-side down (pictured below).
6. Close the lid and cook for 50 mins, or until the internal temperature of the chops is 63°C/145°F. Check that the juices are running clear when poked with a skewer.
7. Remove the pork chops and wrap tightly in two layers of kitchen foil.
8. Remove grid and platesetter, then return grid for direct cooking.
9. Get the BGE to 315°C/600°F.
10. Unwrap the chops, coat sides lightly with the glaze.
11. Sear both sides for 1-2 mins, ensuring they do not burn.

 

 

 

Conventional Oven

1. Pre-heat the oven to 135°C/275°F.
2. Put the pork chops on a rack over an oven dish, with the chops bone-side down.
3. Place the oven dish in the oven. Cook for 50 mins or until internal meat temperature is 63°C/145°F. Check that the juices are running clear when poked with a skewer.
4. Remove the pork chops and wrap tightly in two layers of kitchen foil.
5. Change the oven to grill setting, let it warm up.
6. Unwrap the chops, coat lightly with the glaze.
7. Grill the chops 4-5 minutes each side or until golden brown.

Hints and Tips

1. Ask your local butcher for double-cut pork chops. Some supermarket butchers will cut them for you. If you cannot get double-cut pork chops, go for four single chops and reduce the cooking time.
2. The pork can be brined prior to cooking. To do this, mix 1 litre of water with 3 tbsp of salt and 1 tbsp of sugar for four hours, then dry them in a cat-free room for 2 hours.
3. Use a Kitchen Thermometer to know when the meat is ready. Put the probe into the middle of the pork loin chops.
4. When the pork is ready to be served, slice down the middle to separate. If the inside is not quite done, put back into the BGE or under the grill for a few minutes. Using a Kitchen Thermometer should alleviate the need to do this.
5. Wrap the BGE platesetter in kitchen foil to stop drips. Or use a drip tray.
6. The pork chops taste great with triple cooked duck fat chips and baked beans cooked with some tamarind and date dipping sauce added.