Best 4 Kentucky Colonel Barbecue Pork Chops Recipes

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
• Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
• Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
• Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

KENTUCKY KERNEL OVEN BAKED PORK CHOPS

Steps:

• In a shallow dish combine egg, melted butter, milk and ground black pepper.
• Place Kentucky Kernel Seasoned Flour in another shallow dish.
• Dip pork chops into egg mixture.
• Dip pork chops into flour, covering both sides.
• Place in 13x19x2-inch baking pan.
• Bake, uncovered, in a 425 degree oven for 10 minutes. Turn chops.
• Bake for 10 to 15 minutes more or until done (160 degrees) and juices run clear.

KENTUCKY COLONEL BARBECUE PORK CHOPS (PAULA DEEN)

Steps:

• Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5-8 minutes per side for medium-well. Baste with sauce each time they are turned.
• Chef's Note: Please note--this is not what you might call a sauce or a glaze--it is a "mop". It is thin, but it packs a ton of flavor.

MONROE COUNTY-STYLE PORK CHOPS - CC RECIPE - (3.1/5)

Steps:

• 1. 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. 2. 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. 3A. 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. 3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. 4. 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. 5. 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.