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February 16, 2023
Pork chops are impressive, but they shine in this recipe! My Double-Cut Bone-In Pork Chops are a hearty meal no one will forget. They’re reverse-seared, keeping the moisture where it belongs. When seasoned with my tasty rubs, you have a pork chop fit for a king.
If you like sauced pork chops, you’ll adore topping your meat with my orange marmalade glaze. This recipe is the perfect mix of fruity, sweet, and spicy. Serve it for Sunday dinner or date night. You’re in for the culinary experience of your life.
Many people get stuck in a pork chop rut, leading them to avoid this meaty cut. There are so many unique ways to cook a pork chop; you’ll never get bored. This recipe is one of my favorite ways to use excess chops. It tastes like something you’d get at a 5-star restaurant. Try it and let me know if you agree.
When you make my Double-Cut Bone-In Pork Chops, dinner comes together with less than ten ingredients. You won’t use all your seasonings, so save them for the next great cook. Here’s what to add to your shopping cart.
Here’s the main equipment I used for this cook. Check out the equipment and tools section to find more of my grilling must-haves.
The Double-Cut Bone-In Pork Chops came off the Golden’s Cast Iron Cooker looking pretty as a picture. The meat was infused with the perfect balance of orange and spice. You'll be obsessed with this recipe if you love sweet and spicy BBQ.
I served my pork chops with roasted sweet potato fries. If I had been at the house, I would have pulled out a bowl of Mississippi Coleslaw!
You can store leftover pork chops in the fridge for up to 4 days or freeze them for up to 4 months.
Golden's Cast Iron Cooker, Royal Oak Hardwood Charcoal Pellets, Tumbleweeds, disposable cutting board, 1 or 2 half-size deep aluminum pans, ThermoWorks ChefAlarm, insulated gloves for handling meat, ThermoWorks Hi-Temp Silicone Brush.
1 Heritage Cheshire Farms 10 Rib Rack Bone-in Loin Roast OR 2" Double-Cut Bone-In Pork Chops from your local butcher
Binder for meat (mustard or oil of choice i.e. olive, grapeseed, avocado)
Heath Riles BBQ Everyday Rub
Heath Riles BBQ Honey Chipotle Rub
1 cup Heath Riles BBQ Tangy Vinegar Sauce
1 cup Orange Marmalade
Remove bone-in loin from package and dry off moisture, cut 2" thick chops from bone-in loin if cutting on your own, if not, you already have your cut pork chops from your local butcher
Apply binder to meat, in the video we used grapeseed oil
Season chops with a light layer of Heath Riles BBQ Everyday Rub on all sides
Season chops with a heavy layer of Heath Riles BBQ Honey Chipotle Rub on all sides
Let chops sit for about 20 mins while you get your grill ready
Get Golden's Cast Iron cooker (or the grill of your choice) up to about 225° using Royal Oak Charcoal, remember to set up for a 2 zone fire to reverse sear
Once your cooker is up to temp, add a piece of wood if you choose (we used hickory wood)
Put chops on cooker, remember to put them on the cool side in order to get the smoke going before searing
Flip chops after about 20-25 minutes or once they reach about 90° cook them for another 20-25 minutes until they reach 125°
Make glaze, 1 cup of Heath Riles BBQ Tangy Vinegar sauce and 1 cup of orange marmalade, reduce down to form a glaze
Once your chops are 120-125°, remove them and crank your fire up to 500-550° to sear them.
Glaze chops with sauce/marmalade reduction before putting back on grill.
Put chops on to sear flipping after a couple of minutes to get your chops to an internal temp of 145-150°
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