Monroe County-Style Pork Chops
Paper-thin pork “steaks” cooked on the grill? Sounds like a recipe for shoe leather. But a trip to Monroe County, Kentucky, showed us the light.
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.
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