Grilled BBQ Pork Chops with Sesame Sprouts Slaw

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a west-meets-east barbecue fusion with these Grilled BBQ Pork Chops & Sesame Sprouts Slaw!
Full recipe: https://www.atbbq.com/thesauce/grilled-bbq-pork-chops/

hey everybody I’m chef Tom with a tbq calm and this is grilled barbecue pork chops with sesame sprout slaw but today we’re going to be making a very simple but flavor-packed dish that you can pull off any night of the week and best of all it’s not gonna bust your New Year’s resolutions we’ll start with a nice lean pork chop soaking in some marinade to pump up the flavor and we’re gonna grill it off and brush it with a very light glaze of a bourbon barbecue sauce on top of the chop we’ll do a bright green slaw with the sesame vinaigrette so here we have some nice big thick bone-in chops as you can see they’ve already kind of been trimmed up a little bit of fat left on the outside I’m not really gonna worry about any of that we’re just going to kind of leave what’s there behind you can see the nice lean pork has just the smallest veins of fat running through which is great it’s a lean product with a little bit of fat to carry the flavor so nothing much to do with these we’re just going to go straight into a zip-top bag here and add our marinade now for the marinade we’re using the smoke on wheels pork marinade and injection this is a great product for pork as the name implies it’s got some great stuff in it like apple juice pineapple juice soy sauce have been a worchestershire things that lend itself to all kinds of different flavor profiles today we’ll be going Slightly Asian with our flavor profile but this works just as well for a barbecue profile as well all right so let’s just zip this up we’ll get the air out of there we’ll let these soak in here for about Oh 30 to 45 minutes while we put together a slaw and get the grill going so now we’re going to prep the veggies for the slaw just three really easy vegetable ingredients here we’ve got Brussels sprouts bean sprouts and carrots my Brussels sprouts I’ve already rinsed we’re going to cut that stem end off we’ll cut these in half here and then we’re just going to kind of do a shred on them so line them up right next to each other and slice them as thin as you can take the stem off cut that in half and then just go in as thin as you can so once you got all your Brussels sprouts finished off we’ll move on to our bean sprouts just about a quarter of the weight that you use on your Brussels sprouts whatever that number happens to be and these we don’t want to chop up too fine we still wanted to have that nice long texture so we’re going to just go a rough chop and last we’ve got our carrot which I scrubbed really good so we’re not going to bother peeling that we’re just going to go right on the grater here that large grate there we go and now we’ve got that bright orange pop to add to our slaw look at that now before we move on to the dressing we’re gonna add a little bit of sugar to our veggies I’ve got about 2 teaspoons of sugar here that we’re just going to sprinkle over the vegetables and then we’ll just kind of work that in there start to break down some of those cell walls open it up so that they can release some moisture and then we’re gonna go build our vinaigrette so four simple ingredients here we’re going to start off with our vinegar we’ve got a quarter cup of rice vinegar and I add to that two tablespoons of soy sauce and one tablespoon of sesame oil now for that extra citrus pop we’re also going to squeeze in the juice of half of a lime all right so we’ve got some acid in here we’ve got some fat in here two things that we have to have for a vinaigrette we’ve added the soy sauce for the salt and our sugar is already in the slaw so just a quick shake gives you that temporary emulsion you get with a vinaigrette I’m not gonna add all of this at first we’ll make sure that we don’t have more than we need we just want to soak the veggies here we can use most of this and honestly let’s just top it off here if you want to scale this recipe up you always can but this is a pretty good little amount to make during the week something you can get through before it goes bad so let’s check this out Oh beautiful crunch it’s so bright and acidic but that sesame fat just calms everything down the fat carries the flavor the only thing that I’m thinking we can use is a little bit of garnish sesame seed would be a great garnish but we’ve also got everything bagel seasoning so I’m going to shake some of this in here and this way not only do we get the sesame seed we also get some garlic and some onions um and those little poppy seeds as well so cover this up throw it in the fridge and just let it sit it’s a good idea to do this right when you do the porkchop marinade that way you can kind of compact everything this gets a nice amount of time to sit for those juices to soak up and you’re not wasting time doing this way ahead during the day so we’re trying to compact this into a nice let’s say hour-long schedule approximately on that 30 to 45 minutes is up on those chops which we’re coming up on pretty quick here we’re gonna get them right onto the grill all right well it’s time to pull these out of the marinade and soaking up all that fruit juice goodness a little bit of saltiness a little bit of sweetness in there starting to break things down and I’m just gonna Pat the surfaces dry here so that we can put a little bit of seasoning on the outside but what we’re doing today is a little bit different than what we normally do we kind of talked about all the flavors that we worked into the pork already so instead of using a dry rub today we’re simply going to be using some gochujang paste now this is a fermented chili paste so it’s got some heat to it it’s also got some funkiness and some salt to it and it’s got that nice bright red color so we’re just gonna rub this into the surface of our pork chops so we’ve kind of accomplished a bit of a balance here with with the sweetness in and the salty this is going to end up more salty than sweet which is fine because we’re gonna finish it off with a light glaze of our bourbon barbecue sauce today we’ll be grilling on the Oder smokers ys6 40s pellet grill it’s running at 475 degrees I’ve got it set up for direct grilling so we’ve got the door removed on the two-piece diffuser so we get direct flame onto the grill grates and we do have grill grates installed on the left side so that we can get those really nice sear marks also got the baffle pushed all the way in to really trap the heat in this area so we get some really nice intense heat I’m gonna hit the grates here with just a little bit of duck fat to prevent some sticking and then right on to those super hot grates all right we’ve been going for about five minutes now look at those grill marks that’s looking beautiful we’re gonna flip this over these are nice thick steaks so we’ve been cooking with the door closed this one’s not quite ready to release yet getting really close so as soon as those pop they’re ready to go there we go a little coaxing so we’ll do the same thing on this side and then we can kind of get a nice crosshatch going and always finish indirect if need be alright so some great color going on there we’re just gonna turn these slightly so we get that nice crosshatch going on we’ll flip them and do this one more time before moving in to indirect to finish cooking all right let’s see how this is looking Wow that’s beautiful I love that very nice let’s go ahead and take a little reading on the internal temperature here we’ll start with the big guy in the back dead center we’re still at 90 degrees that means we’ve got a ways to go see the little guy right in the hot spot 100 so we’re gonna fall in that range we’re gonna let these get their grill marks one last time here before we move them indirect so now we’re gonna finish these indirect we’re shooting for an internal temperature of 135 to 140 and that’s going to finish this in the end at about 1:45 after the carry over cooking that’s right where the USDA says that we should be finishing these off and more importantly that’s right where we still have a very juicy pork chop if you’re going to go any further than this you really risk drying them out so I recommend pulling at 135 to 140 beautiful now remember the baffle is pushed in so we’ve kind of got this indirect zone created right here we can let these continue to come up to temp without significantly darkening the outside all right well the little guys come up to temp now so we’re going to pull that one off the bigger ones still have a few degrees to go these out yeah about five or so on the bigger ones so let’s just let those ride and then as each of these chops comes off we’re just going to hit it with a little bit of our smoke on wheels bootleg barbecue sauce I mean just a light glaze so we’re gonna get some sweetness out of this this has got some really cool flavors in it as well it’s actually got some Cola in it some some soda pop [Music] spread it evenly so this is gonna sweeten things up a little bit of bourbon in there as well so we’re mixing together our KC and our Asian flavors on this one so I would just pop a little bit of slaw on top of the each one of these before serving them now you’ve still got your barbecue but you’ve got a nice fresh salad on top as well all right let’s get a taste right in the center there let’s take a look oh yeah nice and juicy just barely pink in the middle hmm well the slaw is the first thing that hits it’s bright its citrusy and then you get the smoky char from the pork I’d say the sugar is pretty understated which is great you don’t want a lot of sweetness in this dish but you really get the impression that you’re eating barbecue here from KC to the Far East it all comes right together well thank you guys so much for watching be sure to check out ATB BQ comm for all the products featured in today’s video if you enjoyed the recipe hit that subscribe button and if you have any questions or comments or there’s anything you’d like to see me cook let me know in the comment section down below and let’s be 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