Glazed Pork Chops

Ingredients

4 bone-in pork rib chops (or any kind of chop you like)

Arturo’s grill seasoning

1/3 c. grainy Dijon mustard

1/3 c. molasses

Arturo’s Grill seasoning

4 tbsp. kosher salt

3 tbsp. New Mexico chili powder

2 tbsp. dried granulated garlic

2 tbsp. brown sugar

2 tbsp. ground cumin

2 tbsp. coarsely ground black pepper

1 tbsp. ground thyme

Combine all ingredients in a jar and shake.

Instructions

Begin by preheating the grill, building a 2 zone fire with one side rocket hot to sear the chops and one side at medium heat to finish the chops.

Next mix the Dijon mustard and molasses together to baste on the chops. We use a coffee cup (the handle makes it easy to work with at the grill).

Coat the pork chops liberally with grill seasoning.

Place chops on the hot side of the preheated grill and sear for 4 minutes on both sides. You should notice the juices will begin to run clear on the surface of the first seared side when the chops are close to being done and ready to be basted.

Once the chops have a nice sear, move them to the cooler side of the grill and baste the first side you seared.

Close the lid of the grill for about 1 minute, then flip the chop and baste the other side. Again close the lid for 1 minute. Then flip the chop and baste again on the first side. From this point on, the glaze will caramelize pretty fast so keep an eye on them (the glaze will taste like burnt sugar if it is over done). Flip once more and baste the second side again. Flip the chop about 30 seconds after you have basted the second side. Flip one last time to caramelize the second side again for about 30 seconds.

In total, you will baste each side at least twice. If your fire is good and hot, the chops should be done with about 12-15 minutes of total cooking time.

We like our chops medium to medium-rare, which is about 150 degrees. With practice you will learn the degree of doneness with the “poke test” just like you use on a good ol’ beef steak. If you need to, do not be afraid to use a thermometer, but the chop you test will be a little dryer than the others.

When the chops are done, remove from the grill to a plate and tent with foil. Let rest for 5 minutes before serving.

Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his PhD in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. Wrenn is a professional photographer and operates Wrenn Bird Photography. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com.

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