Kansas City Pork Chops Recipes

Steps:

• Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
• If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
• If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
• 3 cups

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Steps:

• In a large skillet or Dutch oven, crumble sausage. Over medium heat, cook sausage just until meat is no longer pink transfer to a medium bowl.In the skillet or Dutch oven over medium heat, sauté onion in oil for 3 to 4 minutes or until limp. Transfer to the bowl with sausage and add bread crumbs, water, parsley, thyme, salt and pepper toss until well blended and set aside.Trim fat from each chop and make a deep lengthwise slit in side to create a pocket for stuffing. Pack one-fourth of the sausage mixture into each pocket securely close with long wooden sandwich picks. Reserve any leftover stuffing.In the skillet or Dutch oven over medium heat, brown chops in oil for 8 to 10 minutes, turning until lightly browned onboth sides. Remove chops set aside and keep warm.In the skillet or Dutch oven over medium heat, sauté carrots and onion for 3 to 4 minutes or until golden. Gradually pour in water. Add bouillon granules and pepper, stirring to loosen browned bits. Return chops to skillet cover. Reduce heat to low and simmer, turning chops occasionally, for 30 to 40 minutes or until chops are tender and no longer pink inside. Remove chops to a platter keep warm. Remove skillet or Dutch oven from heat.In a cup or small bowl, stir water and flour until smooth. Slowly stir into hot broth mixture. Stirring over medium heat, bring to a boil and boil until thickened. Stir in any reserved stuffing.To serve, pour about 1/2 cup of the gravy over chops. Serve remaining gravy separately.

Steps:

• For the sauce, cook onion and garlic in the olive oil until onion is tender.
• Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt and pepper.
• Bring to a boil, reduce heat to simmer uncovered for 25 -30 minutes stirring occasionally.
• Soak the wood chips for 1 hour in water before grilling. Trim fat from ribs.
• For rub: In a small bowl combine brown sugar, garlic, pepper, paprika, chili power, salt and celery seed. Brush ribs with vinegar and sprinkle rub all over the ribs working it in with your fingers.
• Drain wood chips. Spread 1/3 of the wood chips across the coals. Place ribs bone side down. Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender at 275°F max temperature. Add more wood chips as needed.