♪ I'm gonna smoke me a fatty brisket ♪
- [Bobby Fame] Welcome to Barbecue Pit Boys dot com.
Today, we're grilling up some
smothered pork chops at the pit.
And it's real easy to do.
All right, we have to thank the National Pork Board
for sponsoring this Pit Boys video.
We appreciate your support.
All right, here I have a half loin roast.
This is a pork loin roast.
And with this recipe, we're gonna need some
chicken broth, some oil, some seasoning.
Here, we've got an onion.
You're gonna need a stick of butter.
You're gonna need some garlic. Oh yeah.
You're gonna need some sprigs of thyme.
Here, we've got some flour for thickening.
Here we have some paprika.
We've got some mustard.
And we've got some mushrooms.
All right.
Let's put this together.
Now, this is considered a half of a pork loin, right?
It's actually the blade end or rib end
and a sirloin end have been removed,
so they're calling this a roast.
And um,
just take a look at that, how lean.
Now, we got ours at Walmart.
You definitely gotta check it out.
Now, to make chops like this,
it'll cost you about half
of what a butcher would charge you, right.
Literally half.
So, get a half pork loin like this or a whole pork loin
and make your chops from that.
Now, look how lean that is.
Now, we're gonna be grilling this.
So, we're gonna hit it with some cooking oil.
You know I'm all about that.
Now, pork is real easy to grill.
You're just, you're gonna need to cook it up
to about 145 degrees Fahrenheit inside.
Here, we're throwing on some seasoning.
Use your favorite seasoning, all right?
Salt, pepper, garlic or whatever.
Get the seasoning on both sides.
Now, I told you this was gonna be real easy to cook.
All right, now we got our big black iron pan here.
And um, we're gonna heat it up.
We're using an indirect grilling method.
On the grill, we got most of the heat
concentrated to one side
and this way we can regulate the heat.
If you've been watching us over the years, you know that.
Oh, man.
Now, if you've never had smothered pork chops before,
you definitely gotta check it out.
All right, now we've chopped all the veggies we needed.
Got some onions going in into the oil.
We're gonna sear it a bit.
Add some butter. It will easily brown quick.
Mm, that smells good already.
Now, the USDA considers the pork
a very lean meat protein.
It takes on the flavors of the seasoning or
marinades, whatever you got. It's great.
Now, to that, we threw in some mushrooms
and here we're throwing in some chopped garlic.
We're gonna add some more butter
to continue to brown it down.
Now, you can find out the exact
ingredients and quantities by going to our website.
BBQPitBoys.com.
All right, we've cooked this down.
That smells good.
Now, here we're adding at the last minute, some mustard.
This'll give it a lot of flavor.
And here we've got some paprika.
It's actually smoked paprika.
And this is all pit master privilege.
This is your basis for your smother, alright?
I'm gonna show how we're gonna do that now.
Now, here
we have, oh I'd say about eight cups of chicken stock.
You could use a beef stock if you want.
Need plenty of stock because we need
plenty of gravy for this smother.
Now, we're gonna simmer this a bit.
Bring all those flavors together.
And um,
we're gonna make up, make up some thickening for the gravy.
Now, we're gonna use flour and water, that's simple right?
You can use rice flour
or whatever kind of gravy mix you have.
We're gonna add just a little bit to the pan.
Thicken it up.
Oh man, it smells good.
With all that garlic in there.
Mushrooms, onions.
All right.
Bring it up to a quick simmer.
All right?
It's gonna take a few minutes.
Now.
We've got the smother simmering away there.
We're gonna pull it off the direct heat.
'Cause this is where we're gonna sear these chops, right.
Both sides. Just briefly, all right?
We want the flavor.
Profile. The grill flavor to get on these
and you can't do those in the kitchen over coals.
It only takes a few minutes.
Looks good enough to eat already. Give them a flip.
Now, like I said, this'll bring a lot of flavor
into your smothered gravy right there, huh.
You'll get that flavor right in there.
All right.
They're just about the way we want them.
They're still raw on the inside.
So, this is where we're gonna slow simmer.
In this gravy.
Just like that.
Oh baby. We're gonna be eating good tonight, Martha.
Put that pretty red dress of yours on, whew.
All right.
Now,
we're gonna bring it up to simmer again.
And here, we've got um,
some sprigs of thyme going in.
Simmering, we'll pull it off the direct heat,
kind of indirect.
Gives you plenty of control over the simmer, all right.
Perfect.
All right.
I'm gonna check on these chops, maybe flip them, all right?
Oh, they're gonna be good.
Can you smell that? It smells good.
Few minutes to go.
And in the miracle of time,
these smothered pork chops are done.
And I say it's time to eat.
Now, you can serve these chops up any way you want.
We have some mashed potatoes.
We've got some corn on the cob.
We have some fresh coleslaw.
You can throw these onto an open-faced sandwich.
Any way you want, there's some good eating at the pit.
Now, we have to thank the National Pork Board once again
for supporting the Barbecue Pit Boys and this video.
We appreciate your support and your support for
over 15 thousand Barbecue Pit Boys chapters
in the 100 countries.
Oh man.
Yeah!
Man, and you can get these down at Walmart too.
So, we appreciate Walmart's support on this.
Now, look how thick
that gravy is
on those grilled chops.
Are you kidding me?
And of course, we do have to apologize
for eating in front of you like this.
But we call this, pit master privilege. Mm!
Good!
Now, of course, I know you're asking.
So take a look at what these look like on the inside.
And remember, don't overcook your pork loin, all right.
It's ready to eat
and only 145 degrees Fahrenheit internal.
So, the next time you're looking for a recipe for your pit,
check out BBQPitBoys.com.
(raven crowing)