Monroe County–Style Pork Chops
By Bryan RoofPublished on June 8, 2015
Time
1 hour
Yield
Serves 4
Ingredients
2 tablespoons kosher salt 2 tablespoons pepper 1 tablespoon paprika ¾ teaspoon cayenne pepper 1 tablespoon cornstarch 8 (6-ounce) bone-in blade-cut pork chops, ½ inch thick, trimmed8 tablespoons unsalted butter ½ cup distilled white vinegar
Before You Begin
Thin pork chops buckle during cooking. To prevent this, we snip the fat surrounding the loin portion of each chop. In Monroe County, these chops are considered finger food.
Instructions
- Combine salt, pepper, paprika, and cayenne in bowl. Transfer 2 tablespoons spice mixture to separate bowl and stir in cornstarch. Using kitchen shears, snip interior portion of fat surrounding loin muscle of each chop in 2 places, about 2 inches apart. Season chops all over with cornstarch mixture. Reserve remaining spice mixture for sauce.
- Heat butter in small saucepan over medium-low heat. Cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add reserved spice mixture and cook until fragrant, about 30 seconds. Carefully add vinegar (mixture will bubble up), bring to quick simmer, then remove from heat. Let cool completely, but do not let butter solidify.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place chops on grill and cook without moving them (covered if using gas) until well charred on first side, 3 to 5 minutes. Flip chops and continue to cook on second side until well charred and meat registers 140 degrees, 3 to 5 minutes longer.
- Transfer chops to rimmed baking sheet. Pour sauce over chops, flipping to evenly coat. Tent with aluminum foil and let rest for 5 minutes, flipping chops halfway through resting. Serve.
Time
1 hourYield
Serves 4Ingredients
2 tablespoons kosher salt
2 tablespoons pepper
1 tablespoon paprika
¾ teaspoon cayenne pepper
1 tablespoon cornstarch
8 (6-ounce) bone-in blade-cut pork chops, ½ inch thick, trimmed
8 tablespoons unsalted butter
½ cup distilled white vinegar
Test Kitchen Techniques
Ingredients
2 tablespoons kosher salt
2 tablespoons pepper
1 tablespoon paprika
¾ teaspoon cayenne pepper
1 tablespoon cornstarch
8 (6-ounce) bone-in blade-cut pork chops, ½ inch thick, trimmed
8 tablespoons unsalted butter
½ cup distilled white vinegar
Test Kitchen Techniques
Ingredients
2 tablespoons kosher salt
2 tablespoons pepper
1 tablespoon paprika
¾ teaspoon cayenne pepper
1 tablespoon cornstarch
8 (6-ounce) bone-in blade-cut pork chops, ½ inch thick, trimmed
8 tablespoons unsalted butter
½ cup distilled white vinegar
Test Kitchen Techniques
Why This Recipe Works
Using thin-cut bone-in blade end pork chops contributes just enough fat to keep the pork moist and tender while grilling. Snipping the edge of each chop through the fat prevents the chops from curling as they cook. A combination of black pepper and cayenne adds just the right amount of authentic heat to the “dip” that we baste the chops with, and we serve more of the fiery concoction on the side. Distilled white vinegar and melted butter help balance the flavor profile.
Before You Begin
Thin pork chops buckle during cooking. To prevent this, we snip the fat surrounding the loin portion of each chop. In Monroe County, these chops are considered finger food.
Instructions
- Combine salt, pepper, paprika, and cayenne in bowl. Transfer 2 tablespoons spice mixture to separate bowl and stir in cornstarch. Using kitchen shears, snip interior portion of fat surrounding loin muscle of each chop in 2 places, about 2 inches apart. Season chops all over with cornstarch mixture. Reserve remaining spice mixture for sauce.
- Heat butter in small saucepan over medium-low heat. Cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add reserved spice mixture and cook until fragrant, about 30 seconds. Carefully add vinegar (mixture will bubble up), bring to quick simmer, then remove from heat. Let cool completely, but do not let butter solidify.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place chops on grill and cook without moving them (covered if using gas) until well charred on first side, 3 to 5 minutes. Flip chops and continue to cook on second side until well charred and meat registers 140 degrees, 3 to 5 minutes longer.
- Transfer chops to rimmed baking sheet. Pour sauce over chops, flipping to evenly coat. Tent with aluminum foil and let rest for 5 minutes, flipping chops halfway through resting. Serve.
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