Grilled Double Bone-In Pork Chop




Chef Christina Wilson prepares the Hell’s Kitchen classic, Grilled Double Bone-In Pork Chop.

Ingredients:
-4ea 14oz Double Bone-in Pork Chop
-8oz Cajun Wet Rub
-TT Salt and Pepper

Preheat your grill and identify your “hot spots.” They will appear whiter than the other grill surface area. Season pork chops with salt and pepper and place on grill. Cook to desired temperature making sure to cook evenly on each side. With 2 minutes remaining, baste the chops with the wet rub evenly on each side. Waiting until the end of cooking will prevent the rub from burning and give a more front forward flavor. Allow pork chops to rest at least 5 minutes once removed from grill.

Additional Recipe(s) For Video Description Section:

CAJUN RUB
-1T Paprika
-1T Black Pepper
-1T Cayenne
-1T Thyme
-1T Kosher Salt
-½ T Onion Powder
-½ T Garlic Powder
-2T Brown Sugar
-1T Honey
-1T Bourbon
-6oz Olive Oil

In a bowl, combine and mix all the dry ingredients followed by the liquids. Add more oil if too thick.

SWEET POTATO PUREE
-5# Large Yams, peeled, rough chopped
-1/4# Unsalted Butter
-8oz Heavy Cream
-1/4 cup Brown Sugar
-TT Kosher Salt

Place yams in pot covered with water and boil until fork tender Meanwhile, on medium low heat, allow combine cream and butter and allow to simmer Strain water and place in mixing bowl At medium speed whip potatoes until broken up and starting to smooth Add brown sugar and make sure fully incorporated Add butter cream mixture to loosen and reach desired texture (you may need more than indicated above depending on starch content of potato) Pass through china cap Season with salt to taste

BRUSSEL SPROUTS
-1# Brussel Sprouts, cut in half and blanched
-6oz Bacon Lardons or thick cut slab Bacon
-6oz Apple Cider
-2T Butter, unsalted
-TT Salt and Pepper

In a large sauté pan over medium high flame, add bacon lardons or thick but bacon to dry pan. Allow fat to render. Place blanched Brussel sprouts (cut side down) into pan. Allow for a hard sear on the Brussel sprouts. Turn down heat and carefully deglaze with apple cider, allowing the liquid to reduce and coat Brussel sprouts. Season with salt and pepper.

Additional Recipe(s) For Video Description Section:

RED WINE DEMI GLACE – for home cooks, best to buy demi base from your preferred grocery store and prepare according to package directions or check with your local butcher.

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Season 17 of HELL’S KITCHEN will welcome the newest batch of determined chefs who will brave Chef Gordon Ramsay and his fiery command of the kitchen as he puts them through an intense culinary academy. Throughout the season, the competitors will face a series of Ramsay’s grueling challenges to prove they possess the right combination of ingredients to win a life-changing grand prize.

The chefs will leave the pleasantries at the door as the pressure to impress Chef Ramsay will reach a boiling point. Before Chef Ramsay determines which individual chefs are worthy of a black jacket, the contestants must prove their ability to work in teams. The rewards for winners of upcoming challenges will be lavish and memorable, while the punishments will be hellish.

Grilled Double Bone-In Pork Chop
https://www.youtube.com/channel/UC2Er1D-pyr6jKBe6SQ0h3lQ