MY FAMILY CAN’T STOP MAKING THESE! SWEET & STICKY PORK CHOPS ON THE GRIDDLE! EASY FLAT TOP RECIPE

This is a HUGE HIT with the FAMILY! In fact, MY FAMILY CAN’T STOP MAKING THESE! Today, we’re making SWEET AND STICKY PORK CHOPS ON THE GRIDDLE! This EASY RECIPE is so good, you have to try it and tell us what you think! Recipe below!

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Sweet & Sticky Pork Chop Sauce (for 4 boneless pork chops)

1/2 tbsp minced garlic
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1/4 cup ketchup
1/2 cup brown sugar

Mix all ingredients together, prepare to use as a glaze and/or dip

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over the past I would say a couple months my family has fallen in love with what we’re calling these Sweet Sticky pork chops okay I’ve told Brett about him and I’m showing him how we do it today you want to see how we do this very simple basic pork chop cook that’s going to change your griddle game stick around while we dig in I can’t believe the wall twins they’re right there that’s one of them that’s the other one I’m the other one br’s getting into the griddle but while he’s doing while he’s bing up why don’t he get to the groceries and by the way we only showed the groceries for the sauce that we made yes a couple ingredients but also it’s got the pork chops and then our usual suspects y exactly we got these loin chops is what we have but for the sauce we’ve got uh soy sauce wor theere ketchup and brown sugar and picture garlic that’s right garlic we mixed up about a half tablespoon of garlic for this in fact BR you’re already saying that you know what we got it though in when we mixed this sauce what do you talk about what’s going into the sauce sauce is really easy normally I have garlic paste on hand so I was going to use that but I didn’t so fortunately we had garlic which we always have on hand so I use this handy dandy garlic mincer I mined some garlic about a half tablespoon and then we measured with love on this one by the way other ones we actually did measure 2 tablespoons of soy sauce one tbspoon of wor theer one4 cup 1/4 cup of ketchup and a/ cup of brown sugar and there we have it bada boom bada bing putting it on the surface to kind of warm up right there now I have this burner on and then I’ve got the three to the right so I’ve got the fourth burner off and that’s it so we’re going to do the cook over here we’ve got the four port chops we’re going to Plate them up with Brett also not pictured jasmine rice rice jasmine rice exactly right now these are already pre we we hammered these flat well somewhat flat and we’ve uh pre-seasoned with Usual Suspects right so we got just four boneless Adam forgot butter but I’ll tell you what he’s super excited for this all right also not picture bro we missed a lot of groceries we’re going to do about a tablespoon and a half of butter and this is just this is how we like to do this now if we were on a griddle on a roll steel griddle we would definitely be using some oil so um we’ve done this we’ve done chops a lot of different ways uh where we do them cook we cook them a lot of times like we do our steaks now the reason why we’re doing this slow and slow because this actually with this sauce I copied this recipe from a baked pork chop recipe so because we’re doing that we’re just going to do low and slow we just want to bring these to Temp over time we’re going to get in 145 internal and then when we get that we’ll be good to go and uh yes we’ll cook these up and sauce them up towards the end and then we’re going to eat them with the rice smells so good so these are cooking great so what we’re doing is we move them to the hotter area well well Brett had the had it up just a little bit more because we want to cook these a little bit more we’re not looking for a sear or anything We’re just trying to get cooked through but they’re cooking well so uh we’re moving the temp up and and one thing with griddle cooking and we we talk about this is we started with low because now we we moved it up we’re in control we’re controlling the cook if we started higher it’s harder to cool it down so we figured you start low and then you can come up if you feel the need we felt the need so we made that happen and so that’s that’s what we have going on show show the bottom with what we’re looking at that’s how we knew we’re getting a little Seer get a little more with this one see we got a little more so this it’s it’s warmer over here say time to turn it maybe give it 30 more seconds yeah I’ll give it 30 more seconds but I want to put more butter down yes sir oh we got some bubble all right you think we should pull it then nope we’re just going to give that a little stir a little mix it’s is going to just help the sugars and then I can just move it to where the the burner is off there we go and uh just turn it off now Pro tip if you ever are putting a pan or pot on the griddle make sure you have uh something to protect the handle cuz it gets insanely hot and look at that we got a nice little sear on there I like it and it’s funny Adam said we weren’t trying to go for a sear but uh we that one nonetheless yes it’s perfect ner the less how less ner okay so 7 minutes total time so far we did about what 4 minutes the first time 3 minutes the side right go and pro it let’s see where we’re at all right so we’re about 1 mid 130s these ones over here are done for sure so I’m going to actually move these over yep to the to the to the cool side there we go in the done side and these two are going to go right there and Brett I toss some sauce on those right now let them cook while it’s hot so we can get a little of the glaze to stick on there all right BR as the Winds of Change are picking up we know we’re expecting some storm so we’re going to glaze these ones that are done oh wow that smells tell you wish we had smell a vision y’all well you and I do right now okay so let’s get these ones uh go ahead and sauce these ones too actually I’m going to flip them and see what they’re like I would like to get a little more o doneis here that’s remarkable I’ll bet those are done now I’ll bet you them I think they’re dunzo this is our thickest one this is our thickest one so it’s almost there which we could pull it but we’re going to give it a couple more minutes and then we’re going to call it good all right so we’ll sauce that one so this burner is off but they’re still cooking a little I want that to kind of cook into it so we’re going to flip it and we’re going to glaze the other side Glaze The Other Side Glaze The Other Side here we go so we’re going to glaze the other side is going to kind of cook on a little bit let these glaze up and then whatever sauce is left we kind of want to pour on kind of thick we just want to we kind of want a dipping sauce don’t we yes so whatever we don’t use we’ll we’ll reserve for the dipping sauce yes BR I would go ahead and get that one pulled over it’s probably good probe it one more time probe it Baby One More Time 145 on the nose here we goes go pull it over all right ladies and gentlemen these look spectacular Brett I’m going to take a pick of this because this looks unreal to me and so good all right so all we got left to do is pull it and uh be roll footage [Music] and the that tion keep ity the up up give it a Sweet [Music] Emotion every time every night you and I Y A roll switch it Swit it Swit it up where I’m going stay on the flly down the right way to go I’m on the road is my time taking control of my life I want to run the red light I’ve got to run this show you always take me so high you always make the Highlight I’m Not The Way We R you’re like aone o that’s sweet you got [Music] I got to tell you man dude Le there it is in all of its Glory this smells so good obviously it looks good you want to jump to that part yeah and I’m really I’m really happy because uh we we had done a few different sauces we’re we’re prepping some barbecue Cooks yep and some Wing Cooks maybe yeah and some Wing Cooks when Brett first tasted the sauce he’s like oh it’s okay it was off pudding because of the other sauce that we I wouldn’t say off pudding wasn’t it wasn’t what I thought it was going to be but it was it was still good just not what I expected so I didn’t have the reaction that he wanted there you go and because I told him my family’s done this a few times like we say can look amazing this looks this looks perfect absolutely amazing they can smell amazing oh dude this smells absolutely amazing of this moment this is my favorite part so far know yeah correct can I get a smell yeah oh oh my gosh that’s how much I’m looking forward to the bite can I get a smell yeah smell yeah you can but if this doesn’t taste amazing this is all cheers I’ll leave to that my brother oh all yeah that sauce now I’m getting some of the rice that’s absorbed some of that sauce yep let’s do that mhm it’s one of my kids’s favorite Parts we’ve had this cook set up for about three different businesss so about 3 months two three months mhm I’m so glad we finally got to this oh this is dinner tonight this is like perfect what do you think good amazing and I always say like my thing is like reminds me of like a Hawaiian pork chop like need it needs some fresh pineapple on there it’s funny I was going to say almost has like an Asian kit to it the soy sauce obviously with the rice but man chops chops were cook to Perfection The Usual Suspects I I taste that savoriness of the good Adam wanted to go with just salt and pepper cuz that’s normally how he does it I said can we just use the usual suspects it’s been a minute there you go and uh we eventually want to sell the stuff so you know we’ll get there someday yeah we will hopefully sooner than later but but uh I I love putting Usual Suspects two top things are wings chicken like wings chicken wings uh pork chops absolutely any pork products Y in fact the very first thing you ever put on it was your Boston butt theer should the shoulder and uh it was spectacular so uh we love this one you do have to try this one it is so good let me know what you think of the sauce now this isn’t our invention we’ got this recipe online and we absolutely love it for our pork chops we change it up only a little to cook on The Griddle that’s right if you’ve stuck it out with us this long you know we really appreciate that so make sure and including your comment not to bust your chops but that’s sweet cuz these are sweet pork chops you got to try them yeah again we love those that stick it out with us if this gave you an idea of something else you can cook on your G make sure and give this video a thumbs up we really do appreciate it it’s one way in which you can support us and what we do another way you can support us is by purchasing one of our two cookbooks the Epic outdoor griddle cookbook and smash smashed both are available on Amazon or anywhere books are sold man love that we get to come and do this and I got to say we do have a storm coming in we’re trying to get more Cooks done I don’t think it’s going to happen tonight the lighting is perfect the purple FL the pink flowers in the background I planted them myself no he didn’t I know but we love getting to come and share these cooks with with you all and uh thank you so much for sticking around with us man aside from coming and knocking out bangers like this these sweet and S pors why else do we do all this cuz all we do is Twin no matter what and with that we beid you a do and don’t forget to like And subscribe gdle on