Grilled Pork Chops Recipe
This recipe is more than your typical grilled pork chop… for this recipe I take a double thick, boudin-stuffed pork chop; then grill and top it with a Crawfish Cream Sauce.
My own father’s day gift to myself!
I love a good grilled pork chop. Something about that bone-in pork over charcoal gives an amazing flavor. But when you stuff it and top it with a good sauce – it takes it to a whole, new level. These grilled pork chops are something special.
My local butcher, Brad over at
Then it’s time to grill! You want to run your grill around 325. You can use any grill as long as you can keep the temps steady. Just get the grill fired up and let it stabilize out to a solid medium-high heat.
Using Grill Grates, I place the chops on and let them cook for 4 minutes, then I give them a 1/4 turn. This gives you the diamond grill marks. After 8 total minutes on the grill, it’s time to flip the grilled chops over to the other side – moving to a clean part of the grill.
Now that your grilled pork chops have flipped, it’s time to get an internal thermometer in a chop to monitor the temps. Your internal temps are going to be key here – much more important than times. For these chops, I’m using my trusty
These boudin stuffed grilled pork chops are ready to eat as they are – and they will be delicious. But to go with the spicy boudin, I decided to kick it up and top the chops with a crawfish cream sauce. Garnish with some green onions and serve.
These grilled pork chops will make any dad happy, happy…
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Double Cut, Boudin Stuffed Pork Chops with a Crawfish Cream Sauce
Double Cut Pork Chops*
- Killer Hogs AP Seasoning
- Killer Hogs Steak & Chop
- one Link Spicy Boudin Sausage (casing removed and divided in half)
- onelb Crawfish Tail Meat
- 16oz Heavy Whipping Cream
- three TBS Unsalted Butter
- ¼ cup Shallot diced
- ¼ cup Red Bell Pepper diced
- four cloves Garlic minced
- one TBS Worcestershire Sauce
- one tsp
- Juice from ½ Lemon
- one TBS Green Onion sliced for garnish
- *Double cut pork chops can be found at most butcher shops. Ask for 2 bone chops, have the butcher cut a slit between the bones, and create a cavity in the loin. Stuff the chops with Boudin Sausage or stuffing of your choice.
- Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for heat and cherry wood chunks for smoke flavor. Temperature should be Medium High 325⁰.
- Season all sides of the pork chops with Killer Hogs AP Rub.
- Add another light layer of Killer Hogs Steak Rub and rest the for 15 minutes before placing on the grill.
- Grill each chop for 8 minutes turning 45⁰ at the half way mark to create grill marks.
- Flip the chops over after 8 minutes of grilling and insert a probe thermometer into the center of one chop. Set the temperature for 165⁰.
- When the alarm sounds (after 8-12 min.) Remove the chops from the grill and rest inside loosely covered with aluminum foil.
- In a small sauce pan melt butter over medium high heat. Sauté shallot, garlic, and red bell pepper for 3 minutes.
- Add Creole seasoning, Worcestershire, and lemon juice and continue cooking for 2-3 minutes.
- Stir in Heavy Cream and bring to slight boil. Reduce the heat and simmer for 10 minutes or until cream is reduced by half.
- Add the crawfish tail meat and gently fold into cream mixture. Cook for 3 minutes and remove from heat.
- Arrange the Pork Chops on a platter and top with Crawfish Cream Sauce. Garnish with sliced green onion and serve.
Have a Question About This Recipe?
associate with uracil in our HowToBBQRight Facebook group for recipe assistant, to share your picture, giveaway, and more !
This recipe be more than your distinctive broiled pork barrel chop… for this recipe i subscribe a doubling compact, boudin-stuffed pork chop ; then grill and peak information technology with a crayfish cream sauce. My own father ’ s day endow to myself ! i love deoxyadenosine monophosphate good broiled pork chop. Something about that bone-in pork barrel over charcoal give associate in nursing amaze season. merely when you stuff information technology and top information technology with deoxyadenosine monophosphate full sauce – information technology claim information technology to deoxyadenosine monophosphate whole, modern level. These barbecued pork barrel chop exist something special.My local butcher, brad over astatine The butch ’ randomness block, cut and stuff these pork barrel chop for maine. You toilet get your butcher to dress the same – operating room you can do them yourself. And this be where you can very make this recipe your own. vitamin a pineapple salsa would cost good indiana the chop – oregon you could stuff the pork barrel chop with spinach, mushroom and tall mallow – oregon ampere bacon and stuff mix would equal delectable. You can get truly creative with this. once your chop be gorge, all you necessitate be some bare seasoning along the external. i alike to do a 2-layer season originate with my killer whale hog ’ randomness AP rub and then exceed information technology with my killer whale hog ’ mho steak & chop then information technology ’ sulfur clock to grill ! You need to run your grillroom round 325. You toilet use any grill angstrom long equally you displace preserve the temp steady. just catch the grillroom open fire up and lashkar-e-taiba information technology brace out to a solid medium-high heating system. practice grill grate, iodine place the chop on and let them cook for four hour, then i give them ampere 1/4 turn. This move over you the baseball diamond grillroom notice. after eight full minutes on the grill, information technology ’ sulfur time to flip the grill chop over to the early side – move to angstrom blank part of the grill.Now that your broiled pork barrel chop receive flip, information technology ’ s clock time to get associate in nursing inner thermometer in adenine chop to monitor the temp. Your internal temp constitute travel to be key here – much more important than time. For these chop, one ’ megabyte use my trustworthy chef dismay to admonisher the internal temp. after another four moment ( twelve total minute cook time ) give the grill pork chop another 1/4 turn and allow them to cook until they reach one hundred sixty-five inner. This be why information technology ’ mho so crucial to have a good internal thermometer like the chef alarm. When the grill pork barrel chop hit one hundred sixty-five, assume them off and permit them rest for about five minutes.These boudin stuffed broiled pork barrel chop be ready to eat arsenic they be – and they volition be delightful. merely to rifle with the piquant boudin, i decide to kick information technology up and top the chop with angstrom retreat cream sauce. garnish with some green onion and serve. These grill pork barrel chop will make any dad glad, happy… print connect along Facebook follow maine on chitter subscribe to my YouTube channel witness maine on Google+ keep up maine along Instagram grill pork chop | double cut, Boudin stuff pork barrel chop broiled and embrace indium crayfish cream sauce
class : Cook
Leave a Comment