Grilled Double Bone-In Pork Chop


You’ll need to plan an hour 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 gather your equipment, and let’s start cooking.

My favorite pan to sear pork chops is a 12-inch cast iron skillet from the lodge; Lock in the flavor for Grilled Double Bone-In Pork Chop recipe. The grill pan is also perfect for grilling chicken breasts or grilling up some sweet summer peaches for a BBQ flavor any time of year.

1. Searing Double Bone-In Pork Chop

Preheat grill or a grill pan. Oil the grates or the pan. Add the chops and grill for 8 minutes on one side, a quick sear on the edges, 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 a buttercream mixture to loosen and reach your preferred texture as it passes through the 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 cook-off, and reduce Brussel sprouts’ coat season with salt and pepper.

4. Red Wine Demi

Best to buy demi base from the grocery store and prepare according to package directions.

Grilled Double Bone-In Pork Chop

5 from 1 vote
Course: MainCuisine: American
Servings

4

servings
Prep time

45

minutes
Cooking time

45

minutes

Learn to cook a Hell’s Kitchen, Grilled Double Bone-In Pork Chop.

Ingredients

  • 4 ea. 14oz Double Bone-in Pork Chop

  • 8 oz. Cajun Wet Rub

  • Salt and Pepper to taste

  • For Cajun Rub
  • 1 Tbsp.Paprika

  • 1 Tbsp. Black Pepper

  • 1 Tbsp. Cayenne

  • 1 Tbsp. Thyme

  • 1 Tbsp. Kosher Salt

  • ½ Tbsp. Onion Powder

  • ½ Tbsp. Garlic Powder

  • 2 Tbsp. Brown Sugar

  • 1 Tbsp. Honey

  • 1 Tbsp. Bourbon

  • 6 oz. Olive Oil

  • For Sweet Potato Puree
  • 5 Large Large Yams, peeled, rough chopped

  • 1/4 lb. Unsalted Butter

  • 8 oz. Heavy Cream

  • 1/4 C. Brown Sugar

  • Kosher Salt to Taste

  • For Brussel Sprouts
  • 1 lb. Brussel Sprouts, cut in half and blanched

  • 6 oz. Bacon Lardons or thick-cut slab Bacon

  • 6 oz. Apple Cider

  • 2 Tbsp. Butter, unsalted

  • Salt and Pepper To Taste

Directions

  • Searing Double Bone-In Pork Chop
  • Preheat grill or a grill pan. Oil the grates or the pan. Add the chops and grill for 8 minutes on one side, a quick sear on the edges, 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.
  • 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 a buttercream mixture to loosen and reach your preferred texture as it passes through the china cap strainer…Season with salt to taste
  • Preparing Brussel Sprout
  • 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 cook-off, and reduce Brussel sprouts’ coat season with salt and pepper.
  • Red Wine Demi
  • Best to buy demi base from the grocery store and prepare according to package directions.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hells Kitchen

Gordon Ramsay Diner Recipes

Pan Seared Scallops with Celery Apple Salad

Bone-in Braised Short Ribs with Red Wine Glace

Hell’s Kitchen Beef Wellington with Blackberry Sauce

Blackened Red Drum with Ancient Grains, Kale & Orange Butter Sauce

John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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