Coppa Cut Pork Chops

Coppa Cut Pork Chops

Coppa pork chops come from that “money muscle” section of the pork butt, so they’ve got more marbling and cook up a lot juicier than a typical chop. These are grilled over a two-zone fire, finished hot for a little char, then glazed with a sweet heat peach chipotle sauce that sets up sticky on the outside with real grilled flavor in every bite.

Author

Malcom Reed

Ingredients

• Coppa cut pork chops (about 1.5 inches thick)
• Killer Hogs Hot Rub
• 1/2 cup Heath Riles BBQ Hot Peach Glaze
• 1-2 Tablespoon chipotle sauce (based on your heat level)

Directions

1. Coat each coppa chop evenly with Killer Hogs Hot Rub on all sides. Let them sit at room temp and sweat while the grill comes up to temperature.
2. Set up your charcoal grill or drum smoker for a two-zone fire:
3. Indirect side running around 275°F Direct side for searing (you’ll bring this up later)
4. Place the chops on the indirect side of the grill.
5. Close the lid and cook at 275°F until they reach about 130°F internal. This usually takes around 30-45 minutes, depending on your fire.
6. In a small bowl, mix: - 1/2 cup Hot Peach Glaze - 1 tablespoon chipotle sauce Set aside for finishing.
7. When the chops hit around 130°F internal, pull them off the indirect side and set them aside to rest for a few minutes while you open up the grill and get the fire or direct side up to 500-500 degrees.
8. Place the chops back over the hottest part of the grill.
9. Brush on a light coat of glaze. Flip after about a minute. Glaze again. Keep flipping and glazing every minute or so.
10. Repeat until the glaze caramelizes and sets on the outside.
11. Cook until the internal temperature reaches 140°F, then pull the chops off. Rest for 5 to 10 minutes before serving.