Weber Kettle Fried Breaded Pork Chops?


 
Wilmer Cogburn

Wilmer Cogburn

TVWBB Fan
I had started a previous thread about pork panko fried chicken. Well, that's not in the cards for this weekend as the freezer is pork heavy. So, I have a package of 10 boneless center cut pork chops defrosting. Chops look like they are about 1/2" thick. The pork panko fried chicken is still on the list for a future cook.

I am thinking the chicken skin has its own fat which aids in the kettle fry process. The chops will be much more lean. Spray before/after coating with a cooking spray? Wife won't want me to coat with olive oil or similar (calorie counting, etc, although I might be able to sneak it in).

I want to cook these on the Performer. I scrolled thru the pork recipes here and nothing caught my eye.

Found these links which give me some ideas but I am looking for input from the forum members as I am certain someone here has done this.

Thinking of Vortex indirect. Open to suggestions on the coating - I have Lefty's fry mix, Shake and Bake, and simple flour, panko and various spices to make something from scratch. I want to save the pork rinds for the chicken project.

www.grillingcompanion.com

Breaded and Grilled Pork Chops | Pork Chop Recipe

Healthier than a fried pork chop, but the breadcrumbs add flavor and a bit of crunch that make these one of our favorites.
www.grillingcompanion.com www.grillingcompanion.com

https://www.reddit.com/r/grilling/comments/mmfw2s/weber_kettle_fried_chicken_and_pork_loin_chops
I pasted and cut this poster's description as reddit forum (at least for me) is difficult to navigate. Soaking in buttermilk would require a run to the store today which is not planned.
"I soaked it in buttermilk with a little Frank's for two days. The seasoned flour I've been using is Kentucky Kernel, found at Walmart. Go straight from the buttermilk to the flour, coat completely. Shake off the excess and sit on a wire rack for 20-30 minutes. I used the Vortex in the kettle with B&B orange bag briquettes. I threw a couple Pecan chunks on top. It was just shy of 600 when I put them on. It settled down to around 500 for the balance of the cook. At 30 minutes I sprayed them with cooking spray. Went another 10 minutes and pulled them."
www.justalittlebitofbacon.com

Grilled Breaded Pork Chops

For a tasty summer dinner, try breaded and grilled pork chops!
www.justalittlebitofbacon.com www.justalittlebitofbacon.com

 
I have sprayed avocado oil (Costco product) on dusted or breaded proteins once in the grill.

The little extra fat helps crisp up the outside coating without adding a heavy oil flavor to food.

For the pork chops or pork loin, I’ve come to enjoy them wet brined in 5-6% solution for a few hours and then grilled.

The wet brining really helps them stay juicy and moist. Not wet like a ham and not dry like an overcooked pork loin.

I also run my panko crumbs through the blender to get a smoother coat. We’re not into the heavy crunchy panko layer.

We like chicken breast schnitzel this way; milled panko and the dredge the thinned breasts though egg wash and the smooth panko.

The choices are all yours.
 
Brett-EDH said:
I have sprayed avocado oil (Costco product) on dusted or breaded proteins once in the grill.

The little extra fat helps crisp up the outside coating without adding a heavy oil flavor to food.

For the pork chops or pork loin, I’ve come to enjoy them wet brined in 5-6% solution for a few hours and then grilled.

The wet brining really helps them stay juicy and moist. Not wet like a ham and not dry like an overcooked pork loin.

I also run my panko crumbs through the blender to get a smoother coat. We’re not into the heavy crunchy panko layer.

We like chicken breast schnitzel this way; milled panko and the dredge the thinned breasts though egg wash and the smooth panko.

The choices are all yours.
Click to expand...
What would be your recommendations for a "wet brine"? I have not tried that.

I have actually been leaning towards using Shake and Bake as we like that on chops in the oven. Mustard binder to hold the coating on better? Looking at Heinz yellow mustard I see it has a fat content of 5%. I have never used a binder when doing butts or briskets but supposedly it imparts no taste when used for smoking.

About 1.5 years ago I did shake and bake chops on the pellet grill. They were ok. Shake and Bake chops on the smoker were maybe 8/10 with 10/10 from the oven. Don’t understand, but 400F 30-40 min in oven is not same in pellet smoker at same temp. Ran near an hour long in pellet smoker and I finally had to cranked it up to accelerate the cook. Thus I am thinking the Vortex will be much more like an oven.
 
Low n slow cooks are a different beast. You definitely notice the mustard on shorter cooks, but that can be a good thing. Its been a while since I tried mustard on my meat, I would definitely add honey or some other sweetener to it.

You can google wet brining. The easiest way to set up is via a scale. Setup 950 grams of water, add 50 grams of salt, and you have a wet brine of 5%. Dry the meat, then add your rub.

Wet brining encloses more moisture in the meat, and salts it through and through.
 
For grilling I'd go mayo over mustard.
I did S&B a few times with chops but they were bone in and I did indirect then direct.
Loin chops are lean so watch your internal temp if you like pink with the vortex.
 
Wilmer Cogburn said:
What would be your recommendations for a "wet brine"? I have not tried that.

I have actually been leaning towards using Shake and Bake as we like that on chops in the oven. Mustard binder to hold the coating on better? Looking at Heinz yellow mustard I see it has a fat content of 5%. I have never used a binder when doing butts or briskets but supposedly it imparts no taste when used for smoking.

About 1.5 years ago I did shake and bake chops on the pellet grill. They were ok. Shake and Bake chops on the smoker were maybe 8/10 with 10/10 from the oven. Don’t understand, but 400F 30-40 min in oven is not same in pellet smoker at same temp. Ran near an hour long in pellet smoker and I finally had to cranked it up to accelerate the cook. Thus I am thinking the Vortex will be much more like an oven.
Click to expand...
since your pork is already sliced, i'd do a 6% salinity (measure 500g of water and then dissolve 30g kosher salt into the 500g of water), by placing the sliced pork into a ziplock bag and add the salt solution.

if you want more flavor, add 3 Tbs of frozen apple juice concentrate to the 6% brine once it's made, get it all into a ziplock and squeeze out the air so you have full solution coverage of the protein.

marinate/brine this for 2-3 hours max. then start your dredging.

i don't do a mustard binder so i'll leave that to others for their replies.

you could do a simple dredge in flour, then egg and finally panko last.

here's a link to my similar cook, sans no panko:

https://tvwbb.com/threads/wurst-pork-loin-mashed-pots-and-hunter-sauce-oktoberfest-dinner.99660/

@Wilmer Cogburn, see this little secret using baking soda too: https://tvwbb.com/threads/wurst-por...r-sauce-oktoberfest-dinner.99660/post-1175108
 
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