Pork Chops on the Blackstone - Steps for Juicy NOT OVERCOOKED Pork Chops

[@TheFlatTopKing]

Grab the recipe here ...theflattopking.com/blackstone-pork-chops/

[@tbonetx9736]

I've been buying pork chops for 30 years , Learned a lot in this video .. thanks for the information !!

[@TheFlatTopKing]

well thanks for commenting....cheers

[@ChrisBQue]

I eat a lot of pork because of my current diet. I've lost 100 pounds so far and I love your videos. Thank you for making it possible to stay on my program.

[@TheFlatTopKing]

geeeze....fantastic job brother...really cool....cheers to more...

[@praetorxyn]

A tip for this is pork loins. On any ordinary day at my local grocery store, a pork loin is around $28-30, but when they go on sale, you can get two of them for about $32 or something. So I just buy two, slice them about 1 1/4" thick, dry brine overnight with Diamond Crystal kosher salt, then I'll cook 4 of them and vacuum seal / freeze the rest. This way, I have a freezer basket full of dry brined loin chops ready to thaw and cook whenever I like. It's damn cost effective.

[@TheFlatTopKing]

very very true...

[@JimmyLee0757]

DUDE!!!!! I had to come back to the video and tell you that we tried the pork chops tonight. I normally use my own rub/seasoning but tried your seasoning and it made these some awesome pork chops. My Bride said she was saving half of her chop for lunch tomorrow. I said "I can't stop eating mine." Guess lunch will be a spam and egg samdwich🤣. Thanks for sharing your talent with us.

[@TheFlatTopKing]

Man thats awesome...love to hear good feedback...appreciate that...cheers

[@narbekalantarians6269]

Pork chops are so underrated. I need to try that relish

[@TheFlatTopKing]

well said...cheers

[@stonerscravings]

Love this. So many don’t know about the requirements for different cuts. I never had a pork chop cooked correctly until I did it myself. Great teaching video ❤

[@TheFlatTopKing]

Glad it was helpful! It just kills me when I see those comments when someone is asking a simple but legitimate question

[@RobbinsJoe]

Learned a lot from this video Boss. Well done and thank you for breaking down the cuts of a pork chop. Something most of us take for granted.

[@TheFlatTopKing]

Appreciate ya brother..cheers

[@IamJaneS]

Very jealous that you can get T-Bone pork chops! I've not seen them here in Aus. Not where I live anyway. Do you think those thicker cuts of meat would work as a reverse sear? I've not reverse seared pork before. They all looked good at the end, although I'd probably go without the relish. That's just me!

[@TheFlatTopKing]

They would be absolutely perfect for reverse sear...My favorite way to make its actually similar to that....charcoal grilled and set aside to come up to temp...we call it a forward sear....exact opposite of a reverse sear...but same concept

[@robertbernal3180]

Very interesting video about pork Neal. Glad that you showed all the different pork steaks. I really like eating pork but now l know more what to look for. All those pork meats that you cooked looked amazing and delicious. Really enjoyed to see how you made that Marinate because I like spicy. Enjoy your day and have a fantastic week.

[@TheFlatTopKing]

Thanks for watching Robert...cheers

[@hjaymorgan]

Nailed it, Neil! Cook to internal temp. Loved this episode. Thanks!

[@TheFlatTopKing]

Awesome, thank you!

[@RandomMind]

Not only do you make me want to grill...your video's make me hungry, you grill to perfection.

[@TheFlatTopKing]

I appreciate that....really do...thanks

[@chasbutturini2674]

This video explains so much that I had no clue about. This makes so much common sense. I do like a thin breakfast pork chop. Thank you

[@TheFlatTopKing]

very well said....i do as well..

[@DeborahBaker-z7i]

I’m so glad I happened onto your site. Hubby and I can’t wait till the weather gets better so we can try your recipes and techniques on our black stone. We’ve had it a year, but I think hubby was too intimidated to try it. Your videos have given him the courage to finally use it.(it was a birthday gift). Thank you , I love your videos. You teach in a way that makes it seem easy. Deb from Ky

[@TheFlatTopKing]

Deb really nice of you...thanks kindly and cheers...when it gets that time if something comes up just reach out...always glad to help

[@2Wheels_NYC]

I love all things pork, and these all look excellent! I dig the relish, those Calabrian Peppers are an awesome addition to any pantry!

[@TheFlatTopKing]

Yes they are!

[@fusfea]

Looks good, the only thing I would add to doing loin chops is to brine them for 3 hours.

[@TheFlatTopKing]

Absolutely.....

[@cedaroakfarm8596]

Never cooked this on the griddle, great recipe and more important, thanks for sharing the technique to get it done right. With a little experience, the Blackstone, or any griddle, is a perfect griddle to cook anything now, thanks to your hints and techniques.

[@TheFlatTopKing]

Glad you enjoyed it Craig...really appreciate it...

[@darksidemachining]

Terrific video. For the thin cuts of pork, have found great results (not dry or tough) when they are prepared via sous vide and then seared on only one side for 40 seconds on an extremely hot griddle or grill.

[@TheFlatTopKing]

Sounds great! Spot on...cheers

[@emerytakacs7040]

Looking Soo good. Well cooked juicy porkchops are the best and your seasoning with the pepper relish is like the icing on a cake. All Great videos...👍👍

[@TheFlatTopKing]

Appreciate ya

[@frankmarullo228]

Another good video Neil , lots of information in this one . THANK YOU FRANK FROM MONTANA....

[@TheFlatTopKing]

Thanks Frank....

[@1959RT]

All of those pork chops look so delicious.

[@TheFlatTopKing]

Appreciate that...

[@PopsAllgood6967]

Thank you for a great lesson on cooking pork chops on a griddle. Those look so good. I’ll need to get of those thermometers.

[@TheFlatTopKing]

for 20 bucks....its a must in all cooking...

[@PopsAllgood6967]

@@TheFlatTopKing Thanks brother

[@lorriew2812]

These look delicious. Which grill did you cook these on please. Thank you.

[@gharv1313]

Nicely done Neal! Nailed each and everyone, looks amazing! Cheers bro 🍻

[@TheFlatTopKing]

Hey thank you..

[@charlie0437]

Yummy! Definitely gonna try these chops! Thnks! I love ur recipes! Suzie in East Tn

[@TheFlatTopKing]

Hey thanks Suzie...cheers

[@jaybooth4815]

Great video Neal! Love me some thick chops...with the tenderloin. Very informative about the different cuts. You could dip nachos in that relish. I'm betting you've done that...haha. cheers brother!

[@TheFlatTopKing]

ahhaahha good on a flip flop...

[@danwaligursky4258]

Great explantation and info on the different cuts of chops, well done!!

[@TheFlatTopKing]

Thank you kindly!

[@jeffcustrin7708]

Great video, it's not only you share great receipes but also you take the time to inform us as well about diffefsng cuts of meat . The last cut of pork would that be considered a pork steak in some parts of the US ?

[@TheFlatTopKing]

Im sure it would...even the packaging on these were labeled lazy...im sure most people dont read the description and just look at price and what they are looking for..im sure people use different terms all around...

[@jeffreywhite4091]

Been looking for a good vid on pork chops and you made it

[@paulsanders1373]

Great video here and the pork tip and trick cooking! Nicely done mate!

[@TheFlatTopKing]

Thanks Paul...

[@guitfiddleblue]

Great information! Thanks! I’ve got the 3 spice combos from your website and have tried them all - excellent!!!

[@TheFlatTopKing]

Fantastic! I appreciate you taking chance on them...cheers

[@williamjohnson6152]

Very good video. I like the going over different cuts

[@TheFlatTopKing]

Awesome, thank you!

[@josephmartin2016]

Just saw the video of your wife grilling a steak for the first time and I loved it 😂. But in my house we don't call it Worcestershire sauce, we call it (what's diss here sauce ). Love y'all's videos ❤

[@TheFlatTopKing]

ahhahaha we call it alot of things and non of it close to the real name..ahahha

[@josephmartin2016]

@@TheFlatTopKing yeah you're right lol. I was at a buddy's house some years ago and that's what his sister called it. Been calling it that for over a decade now. I'd like to hear yall use that name in one of your next videos 🤣

[@bakingnanaskitchen4799]

Nice! Pork is still very affordable and has become our favorite protein. Cooking to 145° is essential. I buy the full pork loins and cut it into thick chops and a roast. Brine the whole lot in an apple juice brine. Then wrap individually and freeze. I can pull out exactly what I need. The thick bone in chops are my absolute favorite, so good but harder to find thick cut. I often do grilled apples with pork, cause "Pork Chop and Applesauce". The relish you made sounds really good.

[@TheFlatTopKing]

I am right there with ya...a charcoal grilled thick cut is probably top 5 for me...

[@bradcampbell624]

Those are all Fire! Great vid & tips. Pork is amazing when treated properly. We ate about 3 1/2lbs (of a 4 1b pork loin) between 4 of us for lunch (that I had rosemary salt brined overnight, then dusted with Kosmo's Texas Beef Rub) and cooked indirect on the 'ol Weber 1 hour naked, then 45 minutes more, foil boated with butter. Internal temp went a little high, but was still awesome after a 20 minute rest (in the "butter boat"). Side dishes of tabouleh and of spinach salad and of sweet potato with brown sugar and more butter. I'm still in a food coma 5 hrs later...

[@TheFlatTopKing]

good lord....thats just for lunch....count me in....cheers

[@lancedean5987]

I love a good thick cut pork chop!

[@TheFlatTopKing]

Amen brother...we do as well..

[@xtreemej7]

Crazy thing is, I just bought some center cut chops and broccoli. I was torn between the BS or the gas grill. Makes it easy now!

[@BigPeter1313]

Hey Neal & Amy!! I noticed the cutting board dancing around while you were chopping/cutting. Easy fix is to throw a dish towel under it; that sucker will never move. I also grew up in the 70's when there was a big pork scare and you NEEDED to cook your pork to either leather or jerky; just serve it with a side of an entire jar of apple sauce. In adulthood, I've cooked my pork until it had less flex in the meat and pulled it off the heat and let it set before cutting and they have always been the juiciest. I'll have to start using your temp guide to see if I have the same results. Another thing I do is season the remaining pork/beef/venison cuts and vacuum seal and freeze. The freezer seems to tenderize them, breaking the cell walls a bit, as well as draw in more of the seasoning during defrosting.

[@TheFlatTopKing]

Interesting idea on the season then freezing..thanks

[@sjgoff]

Neil is 100% correct on internal cooking temps. It's all about pasteurization or "temperature over time". Pork can be cooked as low as 140 degrees internal AS LONG AS it remains at that temp for at least 9 minutes. At 145 degrees, it only needs to remain at that temp for 3 minutes. If you want the juiciest pork (or poultry), you want to cook it at the LOWEST safe temperature. The USDA recommends 165 because it covers ground and non-ground pork at 0 seconds. Your pork will be tough and dry at that temp.

[@TheFlatTopKing]

100.....spot on...cheers

[@BonesBrewsBBQ]

Now I want some pork chops! Those look good.

[@TheFlatTopKing]

TY...

[@markkramer2908]

I stumble across your channel awhile back and now you got me thinking about buying a griddle. I have never learned how to cook at all. I do BBQ on a grill but that's about it. (And that is very limited) Do you have any recommendations for a new beginner to the whole cooking scene? The best of controlling the heat. You make it look so easy and I'm sure you are a very seasoned chief. I will probably pull the plug this spring and purchase my first griddle. Thanks for all the video lessons you and your wife Amy have showed us. (I do like watching her cook because she seems like what I will be when I start LOL) PEACE!

[@TheFlatTopKing]

Reach out to me privately...either fb or instagram...its hard to go back and forth on KZbin...the message does not show up as new and gets lost easily....

[@anthonykwietniewski5043]

I am down with pork chops!

[@TheFlatTopKing]

all day...

[@smokinjoeprestwood5889]

I prefer to buy a pork loin and cut chops 1.5 to 2 inches thick. When I'm ready to cook them, I brine them overnight. I have never had a dry chop. I do the same method with thick cut bone in chops...

[@TheFlatTopKing]

great idea...cheers

[@kevinwhite5827]

Just to let you know that Weber is coming out with new griddles Slate™ 36" Rust-Resistant Griddle and two 30” they cost a lot more but they look a whole lot better.

[@TheFlatTopKing]

Thank you...I have been talking back and forth with Weber for a while now...looks promising...

[@hometown215]

That sun light looked like God looking down on those chops

[@jakespencer8077]

Dude I’m making that pepper relish 🤤🤤🤤🤤

[@TheFlatTopKing]

its addicting

[@bobbicatton]

Look at that pork glisten! Perfectly moist👍😊

[@TheFlatTopKing]

Thanks Bobbi.....

[@ralphveasey7274]

I use loin chops most of the time. I can get 18 or 20 nice chops from a big loin for under $14.00 and have the tips for grind. I feed three families a good meals for under $25.00. I use a thermometer but also add a pat of butter to each chop. My 87 yo aunt and 90 yo uncle say they are the juiciest chops ever.

[@TheFlatTopKing]

Sounds great!

[@davidchase8170]

Where do you get your hats made? I own a concrete business and I’d like to get hats like that with the leather patch.

[@TheFlatTopKing]

authentic leather patch co...there are others as well...some good ones in fl..

[@jeffkuipers1030]

that is what the wife made today in the slow cooker with mushroom soup.

[@TheFlatTopKing]

heck yeah....

[@malcolmboynton7652]

i do a lot of pork and chicken because beef prices are insane. i just wish that that the stores didn't trim the pork so close. leave some fat on the edge please....FLAVOR.

[@malcolmboynton7652]

side note. i recently watched a video of an aircraft carrier kitchen feeding thousands. it would be fun to hear your experiences.

[@TheFlatTopKing]

Yeah brings back memories for sure...sometimes we talk about it on lives...when we have more time...but typically doesnt come up..

[@m.d.fleener192]

How to eat a pork chop lol

[@mikedelacruz3135]

lol, I quote Magic from the movie Bound by Honor * “ I WANT MY CHOP” 🫵🏻😠… Lol. I appreciate the intel between each of the cuts, usually I just go for the loin due to price and uncertainty. Now that you hipped me to the game I can dabble with a few of the others. Excellent episode my guy, Cheers y’all 👊🏼😎🤙🏼

[@TheFlatTopKing]

Yeah man...the addition of dark meat really keeps it juicy.....the thicker cuts also allows for more error and thicker crust...all around better flavor

[@gtowsweet]

Great video, so did you pull the chops around 140 or 145 degrees to let them rest?

[@TheFlatTopKing]

145 is the min requirement for doneness...if your pulling at 145 you have already cooked to high..