Kentucky Colonel Barbecue Pork Chops Food

KENTUCKY COLONEL BARBECUE PORK CHOPS

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 minutes per side for medium-well. Baste with sauce each time they are turned.

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.

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 FRIED PORK CHOPS

Steps:

• NOTES: FOR LOWER SODIUM PORK CHOPS YOU MAY SOAK THEM IN BUTTERMILK OVERNIGHT INSTEAD OF BRINING. IF YOU WISH TO MAKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE): RINSE fresh or naturally-thawed 3/4-1-inch thick boneless top loin pork chops and blot.
• MIX the TENDERIZING BRINE ingredients together in a large resealable container until dissolved: 4 cups water, 1 tablespoon unseasoned meat tenderizer, and 1/2 teaspoon Accent seasoning; ADD pork chops to brine; TRANSFER container to refrigerator; MARINATE pork chops between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful pork chops).
• INTO a large resealable container or Ziploc bag, add 1 level cup all-purpose flour and 3 level tablespoons Recipe #453973; SEAL the container; SHAKE mixture well until thoroughly combined.
• FILL a large bowl with very warm water; REMOVE pork chops from marinade with tongs; SOAK chops in very warm water a minute.
• PLACE 1-2 pork chops at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chops until evenly and generously breaded.
• PLACE breaded pork chops on a wire rack; BREAD remaining pork chops; ALLOW chops to rest and absorb the breading for a few minutes before frying.
• PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
• ADD breaded pork chops to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded pork chops using tongs into stovetop pot, turning once halfway through frying duration).
• DEEP-FRY pork chops about 7-8 minutes until golden brown and fully cooked, depending on portion/size (meat will no longer be pink and pork juices will run clear when done); PLACE pork chops onto a paper towel-underlined rack to drain for a minute or two; REPEAT the same cooking procedures until all pork chops are fried; KEEP pork chops warmed in a 175°F oven until serving.
• FOR SOFTER BREADING: Place pork chops into a large resealable container then seal (the steam will soften the breading for added Original Recipe authenticity). Re-heat pork chops if necessary before serving in microwave oven, using same setting as if reheating 2 frozen pastries; SERVE with gravy if desired and enjoy!

KENTUCKY BBQ PORK RIBS

Steps:

• PREPARE Recipe #453973 for the SEASONING RUB.
• PREPARE Recipe #486192 for the BARBECUE SAUCE.
• PREHEAT oven to 300°F.
• RUB the SEASONING RUB mixture evenly over ribs (save any spare seasoning rub for another use).
• POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
• REMOVE baked ribs from oven and pour off the fat.
• BASTE all sides of ribs with the BARBECUE SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
• BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
• BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
• SERVE and enjoy.