Pork chops are a solid comfort food for me. I mostly had them pan fried and finished in the oven growing up, but my preferred method is just the simple grilled pork chop.
I don’t always use a binder with pork chops but the Spicy Ground Mustard from Duke’s pairs amazingly with The Gospel from https://www.meatchurch.com/. I usually let them season at least 2 hrs and pull them from the fridge 30 minutes before a start the cook.
You can do the entire cook on indirect or direct heat but I’m a fan of doing a two zone cook here. Once I get the hot zone up to 400, grill both sides of the chops for 3 minutes each. This will give you that great char you are looking for. Once you get both sides, you can move the chops to the indirect heat side. Thick (1 1/2-2 inch) chops will take about 16 minutes of total cook time to get to 145, but don’t worry about the time. You’re aiming for that temp. Pull them off at 145 and give them a 5 minute rest before you tear into them. Enjoy!
Made famous by Bob Gibon’s Bar-B-Q in Decatur, AL, Alabama White Souce is great on chicken and pretty much anything else I’ve put it on. Ivory and Duke’s make some decent ones that you can get in many stores but I love making my own.
1 cup of Duke’s mayo
1/2 cup of apple cider vinegar
1 1/2 tbsp horseradish
1/2 tbsp brown mustard
1 tsp lemon juice
You can get creative with adding seasonings. I start with the below measurements but add more if i’m looking for more of a flavor. Have fun with it.
1 tsp brown sugar
1/2 tsp of salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper
I like to use Mason jars. Makes it easy to mix and easy to store in the fridge. This sauce has a shelf life of 8-10 days but it’s never lasted that long in my house.