Pork Chops on the Blackstone - Steps for Juicy NOT OVERCOOKED Pork Chops

hey guys welcome to Flat Top King hey we just made some bad pork chops we're going to tell you everything from A&Z that you need to know if you guys want to see how we make this here we go one of the all-time classics favorites simple dishes you can possibly do pork chops I've got a homemade seasoning that a lot of times we use on pork chops I haven't really debuted a lot just because we've came out with our own seasonings but it's a dang good pork chop so here we go salt pepper we have garlic powder and we have chili powder we have smoked papika we have onion powder cumin and sugar okay basically this is this recipe doubled I just wanted to show you what it looks like very good pork seasoning all right what I have here is a pepperish mix that I'll just let set in the refrigerator see if I can taste any difference I've always made it as soon as I made the pork chops but I've let this one marry together and I can't taste the difference um throughout the journey we get a lot of comments and I've try to relay as much information to you guys as possible sometimes you guys don't want to buy the ingredients cuz you're stuck with them this is one of those things where I felt like when we did the Bea and we had to buy those Peppers whether it be through the grocery store Amazon we try to use different ways to incorporate those into a video that way you guys are getting like the full value of it same thing with these let's look see what we got some roasted red peppers um peros were on the list of things for me to get because when we make our homemade permento cheese what do you use those pentos for if you don't make pero cheese this is a perfect substitute for them I just opted to get these because I knew I was going to make in this dish if you have fermentos you can definitely throw that in there you can substitute it or just keep adding it B of pepper is always in the pantry I've got a sandwich relish typically like this that we use quite a bit hot pepper jelly another reason is because we've used this many times before no difference in this video and I've been suck on these peppers for about a year I love them the whole idea is basically you create your concoction you chop it up and you add your little relish and and then I'll throw some balsamic vinegar in there if it's too spicy you can throw a little honey in there if it's not spicy enough this stuff right here will set you on fire so weary so I'm going to add this little pepper relish I think it's a perfect balance for pork the heat the sweet the vinegar just marries well so let me show you kind of like what I did I'm just looking at it and I all I did was eyeball okay since this is so spicy and I know how spicy this is I'm only going to use a little bit I know that doesn't seem like a lot but there's a lot of it already in there and I want to balance those flavors I really like the sweetness from that pepper jelly so a little bit of that got that tang and the crunch from the banana peppers this is one of those things where I kind of like it's just more of an idea than it is a a recipe um you guys can definitely make it your own all right just seeed those little cherry peppers these have some heat but it's got a little sweet to them as well love these bad boys those can go in there and this is what I talk about balance this is your Roasted Pepper or peros or both right this has absolutely no heat at all but it does have a ton of flavor so depending on how spicy yours is you can always add a little bit more of this to balance those flavors and a few splashes of balsamic vinegar and that right there is a perfect accompaniment to those pork chops all righty the star of the show The reason why you see so much pork out here is because I feel like I'm deeply involved in this conversation I tried to teach from day one we get a lot of comments why does why is my pork dry okay what I did I bought every single type of pork chop I could find at my local grocery store but I did that with purpose and passion the most important thing you can possibly do it doesn't care about I don't care about marinade I don't care about the temperature of griddle your grill your smoker your oven your Skillet none of that matters the only thing that matters about pork is the internal temperature the only way to create juicy pork is to not overcook it because once it's overcooked you're not getting that juice back okay it's a thermometer has got to be key in any kitchen any outdoor kitchen I preach that from day one the reason why I say that I'm going to quickly go over these pork chops okay I bought thick and I bought thin I'm a thick kind of pork chop kind of guy just because for example like the steaks right I'd rather have a thicker steak so it can stay on the gdle a little bit longer develop a little bit more deeper flavor a little bit more Char a little bit more uh myard reaction more flavor more crust um the thinner it is you're not getting that typically your griddles are so hot 500 plus deg that's extremely hard to get a great sear without overcooking your thin pork chops what we have here is kind of like your standard grocery store cinder cut thin pork chop okay so we're going to open that up just show you basically kind of the thickness that you're looking at this is perfect for deep frying you can pound this out a little bit more more but it's not necessarily the best for putting it on your griddle can you absolutely I'm not telling you to break the bank or do something special I'm just telling you when you're talking about pork chops I take it seriously it's one of my favorite Cuts we have a loin now people call this pork chops and I'm sure it's somehow considered a pork chop but all this is is that big long fat piece of porkloin that's been cut in little medallions another perfect thing for pounding out and frying you can make Port snitzel out of it and yes you could put it on the griddle But ultimately this is going to dry out super super super fast I'm G show you why now we start getting into the the nitty-gritty my favorite part of pork this is what we call a Porter House okay this is the best of both worlds in my opinion this is the loin okay you got the T-bone right there and this is the filt so when you get a filet tenderloin this is what you're getting when you get the loin like this this is this is what you're getting it's the same here but look at the difference in the size and the quality okay turn it over here it might look a little bit different because this is the start of the center cut but this right here is a prize possession in my opinion that to me is the start of the show and to me this is very close to Second you can see all that dark meat in there this is actually rib meat from like the ribs like if you cut out uh ribs for like a baby back you got your loin here and it reminds you a lot of a a RI ey steak okay so let's go through the thought process you see the color different dations this is like your spinalis on your RI ey this is what makes the ri ey so special all that dark meat right there you got all that fat running through there the well marbled is this right here's your loin running through there okay and it's protected all that plus it's got the bone in for flavor these two neck and neck I mean it's it's almost like 1 a 1B okay you're you're going to find this a lot more common then you will this cut right here especially this large what is that cut called rib end pork chop yep so this is going to be kind of like your riye end and let me show you this end right here this is the exact opposite okay you can see this starts the loin this is the middle of the loin and this is the other end of the loin now yes you could start on this side of the loin but yeah I'm just working in my mind right to left okay look at the difference in the coloring all that dark meat all that marbling through there phenomenal cut of meat right there the reason why I did this is because it really irks me when I see some of the comments and I just can't I'm not there to to criticize anybody's comments or anything like that but there are different cuts of meat and there's different preparations for each method but the most important thing is an internal temperature and the quality of meat and what meat you're getting when you get these loins like this you know if you're cooking these at 140 pulling these at 145 or 150 you guys can do your own research FDA says 145 so if somebody says 160 it's wrong that's for ground this is for for chops the good thing about getting a bigger pork chop and most of our griddles out there especially on the Blackstone you can work your zones because if you don't want your uh meat to be on the hottest side of the griddle at all times you're able to move your meat over get off the intense heat on a lower Zone and be able to get up to that temperature as needed without overcooking uh the edges that being said I just wanted to show you that cuz I think it's very important all right we don't need a binder I'm just going to lightly season these all these chops get a nice coating on there pork chops are very versatile hey you can do um a lot of things with pork chops um kind of like a neutral canvas in a way you want to be careful that you don't overseason these especially the smaller ones you want to be careful when you season your pork too because this has a ton of surface area but it's also thin so you can imagine when you bite into it if you're careful if you're not careful you could overseason obviously the larger Cuts can take a little bit more seasoning all right little avocado oil you can tell that our griddle is ripping hot it's already smoking so the first thing we're going to do is lay down the three cuts of meat the three larger cuts of meat okay we're going to hold off on those small Cuts because they can overcook in a hurry I'm looking about 450° on the griddle all right we're looking at roughly 3 minutes I'm going to start flipping it smells amazing great color so far all right just give you an idea this griddle has been a low the whole time you got to adjust your heat accordingly you don't want this to run too hot cuz you don't want to overcook the outside for the inside's done these are large cuts of meat 3 minutes it's been just go ahead and flip it [Music] again temperature of The Griddle dropped to about 3:30 so we're going to turn that heat back up to about a medium heat just to give you guys an idea all right I've slowed move this one down to the cooler side of the griddle because it's going to be done the fastest put that right on the cutting board so we got a little ways to go check it in multiple spots all righty this side of the griddle on low this side of the G grle on medium using those zones and uh this one while it's coming up to Temp I'm going to add those smaller pork chops I'm going to give you a time frame of how long it's taken to cook these large ones once that one's done same thing with the small ones ready all right those three on The Cutting Board you guys think your domes are just used for the griddles top it just like that keep all that heat in there works just like aluminum foil looking about 2 minutes all right guys there you go there's some big old thick pork chops thanks to our kids off camera for holding the boards just right cuz if they didn't then the picture would look like too sunny the sun is way really move them on on Q girls wait no you're got to move them out of the picture so we can show them what it looks like I hit myself in the head oh my gosh we're really working with we're a family affair over here all right you got that relish that you made uh let's see the big pork chops took about 15 minutes roughly because obviously some were done faster than others the smaller pork chops took about 7 to 8 minutes clearly you get great color I'm just saying you can't walk away from these cuz they cook so fast how I like to Ser it to something like that just let that relish come right in kind of like do its thing that's my favorite so that's what I'm doing got some broccoli on the side as you can see guess you guys want to see inside of it I don't know if you can tell by the board juices that's just the juices from them resting yeah and they smell amazing at seasoning as a winter oh we'll just cut right down the middle I mean just how juicy that is how tender you just got to be very careful like I said pork is very finicky when you're cooking that high of the heat I mean just look at that it's a good workout arm workout for you girls subtle moist oh my gosh I like that relish like I said I can eat that relish all day let me try a piece with that you show it before you didn't care for it that one pepper blend is super spicy tell me if that's not here tell me if that's not the bite right there I'm telling [Music] you where's that loin at let me to show you this little loin before we get off here so this is the pork loin probably the most cost effective loin out there the grain to running this way so let's cut it this way there's just not a lot of fat in a loin to keep it moist so you got you're going to have to counterbalance that with cooking it right at the perfect Temp and you can see right there I mean it's just dripping with juice for a reason really quick you're going to ask could you Dome it and speed up the process you can I think the steam counteracts the crust and I think just allowing it to breathe and having it one side and just flipping it often helps develop a little bit more deeper flavor and that's what we enjoy steaming would definitely steam up the uh speed up the process if you guys are interested we have a join button down below it's the membership program we thank each and every one of you for taking time for doing so you can check out The Griddle group on Facebook we talk about griddles talk about pork chops talk about whatever you want to talk about cuz these Jokers are good thanks for watching don't forget to press that subscribe button pound the notification button share with your friends peace you guys ready for some pork chops yes they were dang good

Channel: The Flat Top King

Views: 20,480

Keywords: pork chops on a blackstone griddle, blackstone griddle pork chops, boneless pork chops on blackstone griddle, thick pork chops on blackstone griddle, thin pork chops on blackstone griddle, pork loin chops on blackstone griddle, how to cook boneless pork chops on blackstone griddle, griddle cooking, easy recipes for dinner, flat top griddle, flat top king, pork chops on blackstone griddle, juicy pork chops recipe, cooking pork chops on a flat top grill, easy pork chops recipe

Id: n8m0LcVg7ik

Length: 15min 7sec (907 seconds)

Published: Sun Feb 18 2024