You’ll need to plan an hour ahead for this. Pork chops can overcook easily, so watch them carefully and remove them from the grill as soon as the temperature hits 135°F; they’ll continue to cook as they rest. As a reminder, always when frying chops, leave them to rest as long as you cooked them so that they can tenderize and reabsorb their juices.
How To Make Gordon Ramsay Grilled Double Bone-In Pork Chop
Use this guide below, to learn how to cook Grilled Double Bone-In Pork Chop. Now go gather your equipment and let’s start cooking.
Equipment Needed for Grilled Double Bone-In Pork Chop Recipe
- Chefs knife
- Cutting board
- 12” Skillet
- Med mixing bowl
- 6 qt. Saucepan
1. Searing Double Bone-In Pork Chop
Preheat grill or a grill pan. Oil the grates or the pan. Add the chops and grill 8 minutes on one side, a quick sear on the edges, then 7 minutes on the other side, or until a meat thermometer registers 135°F. Move the chops to the outer part of the grill or lower the flame under the grill pan if they are getting too charred. Tent and allow the chops to rest before serving.
2. Make Sweet Potato Puree
In a mixing bowl mix, combine all the dry ingredients then add the liquids. if too thick add more oil
Add yams in pot lid covered water and boiling until fork tender In the meantime, on medium-low heat, Mix cream and butter, Let to simmer The strained water, place in mixing bowl. Then at medium speed whip potatoes until smashed and starting to smooth
Then add brown sugar and make sure fully mixed in and add buttercream mixture to loosen and till you reach your preferred texture as it passes through china cap strainer…Season with salt to taste
3. Preparing Brussel Sprouts
In a large sauté pan cook on medium-high heat, add bacon lard or thick-cut, but bacon to dry pan. Let the fat meltdown. Lay pre-cooked Brussel sprouts (cut side down) into the pan. Gat a good hard sear on the Brussel sprouts. Then lower heat and thoroughly deglaze with apple cider, letting the liquid to cook off and reduce to coat Brussel sprouts. Season with salt and pepper.
4. Red Wine Demi
Best to buy demi base from grocery store and prepare according to package directions.
Check out Bone-in Braised Short Ribs
Gordon Ramsay Pork Recipes
- Pan Seared Scallops with Celery Apple SaladHell’s Kitchen Pan Seared Scallops with Celery Apple Salad recipe by Gordon Ramsay. You’ll first want to get the pan extremely hot so you can get a good sear on both sides. The key is to have all your ingredients ready because once Scallops hit the pan it all moves very fast.
- Seared Crab Cakes with Haricot Vert Beans and Citrus Butter SauceThis Hell’s Kitchen crab cake with Dijon mustard recipe by Gordon Ramsay made with specifying “lump crab meat” or “backfin crab meat.” This is the white sweet crab meat that comes from the body of the crab. The other meat is “claw meat” and comes from the claws or legs of the crab.
- Bone-in Braised Short Ribs with Red Wine GlaceHell’s Kitchen Bone-in Braised Short Ribs Red Wine Glace with Butternut Squash Puree, Roasted Campari Tomato recipe by Gordon Ramsay These 3 Bone-in Beef Short Ribs in Red Wine known as flanken cuts are simmered low and slow in a rich deep sauce.
- Blackened Red Drum with Ancient Grains, Kale & Orange Butter SauceHell’s Kitchen Blackened Red Drum Recipe by Gordon Ramsay is one of my favorite ways to enjoy redfish. I love coating redfish with Cajun bold spices and frying it until it is blackened.
- Hell’s Kitchen Beef Wellington with Blackberry SauceHell’s Kitchen Beef Wellington with Blackberry Sauce recipe by Gordon Ramsay is a dish that enthusiasts are well familiar with, it finds its way onto the menu practically on every episode. Served with whipped or mashed potatoes are a must-have.