“Following a dry rub, these pork chops are brushed with BBQ sauce right before they are taken off the grill.” Let the pork chops marinate at least all day up to 24 hours (The longer the better). Really tasty, each bite melts in your mouth, and the spices add lots of great flavors! If you don’t like heat, adjust the amount of chili powder to your liking. ” Original is 6 servings.
In the world of barbecue, Kansas City is renowned for its melt-in-your-mouth ribs and smoky pulled pork. But there’s another Kansas City specialty that deserves just as much attention – the Kansas City pork chop. This juicy flavorful cut puts a regional spin on a classic pork dish.
Keep reading to learn all about the Kansas City pork chop including
- Origins of the dish and how it became famous
- Differences between KC chops and regular pork chops
- Dry rubs and sauces that give it signature flavor
- Tips for choosing and cooking the perfect chops
- Traditional sides that pair well with KC chops
- Other regional pork chop styles
By the end of this guide, you’ll be an expert on making these barbecue-glazed beauties at home!
What Is A Kansas City Pork Chop?
A Kansas City pork chop is a thick, bone-in rib chop that is typically marinated or rubbed with spices, then grilled, pan seared, or baked until juicy and tender.
These chops are cut extra thick, usually between 1 to 2 inches, which allows them to stay incredibly moist when cooking over high heat. The bone contributes lots of savory pork flavor as well.
Unlike pork chops you buy in the grocery store, Kansas City pork chops are personalized with unique spice rubs and sweet, tangy barbecue sauces.
The History Behind The Dish
Kansas City has a long history as a barbecue mecca. The region’s abundance of meat processing plants in the early 1900s supplied plenty of beef and pork. This allowed Kansas City-style barbecue to develop and focus on slow-smoked and sauce-slathered meats.
Pork chops emerged as a specialty in KC during the 1950s and 60s. Restaurants would source extra thick rib chops and develop signature dry rubs to crusted the outside. The chops were then grilled over hickory wood or charcoal to develop a smoky, charred crust.
Eventually, sauces were incorporated to add sticky sweet and tangy flavors during the last few minutes of grilling. This helped established the Kansas City pork chop as a local favorite.
What Makes Them Different From Regular Pork Chops?
There are a few key differences that set Kansas City pork chops apart from typical pork rib chops:
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Thicker cut – Usually 1 to 2 inches thick compared to 1/2 to 1 inch.
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Bone-in – The bone adds tons of extra flavor during cooking.
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Signature rubs – Coated with spice blends specific to Kansas City BBQ.
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Sauced – Brushed with thick, sweet and tangy Kansas City-style barbecue sauce.
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Smoky flavor – Often grilled over an open wood or charcoal flame.
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Long marinade – Marinated for hours (or days!) before cooking.
Kansas City Chop Dry Rubs and Sauces
The signature flavors of a KC pork chop come from the specialized dry rubs and sauces.
Popular dry rubs include:
- Brown sugar
- Chile powder
- Smoked paprika
- Mustard powder
- Garlic powder
- Onion powder
- Black pepper
Classic sauces feature:
- Molasses
- Tomato paste
- Vinegar
- Mustard
- Brown sugar
- spices
Apply the rub liberally and let it penetrate the meat for at least 2-3 hours, or even overnight. The sauce can be brushed on during the last 5 minutes of grilling.
How To Cook Kansas City Pork Chops
You can cook Kansas City pork chops several ways, but grilling or pan searing are most traditional.
Grilling method:
- Preheat grill to medium high.
- Grill chops for 5-7 minutes per side.
- Brush with sauce during last 2 minutes.
- Grill until internal temp reaches 145°F.
Pan searing method:
- Pat chops dry and coat with rub.
- Heat skillet with oil over medium high heat.
- Cook chops 5-6 minutes per side until browned.
- Baste with sauce and cook 2 minutes more.
- Rest chops 5 minutes before serving.
The key is basting the sauce on at the end to avoid burning. Letting the chops rest ensures juicy, tender meat.
Classic Side Dishes
To make it a true Kansas City-style barbecue meal, try pairing your chops with:
- Smoky baked beans
- Tangy coleslaw
- Corn on the cob
- Roasted potato wedges
- Sweet cornbread muffins
- Buttermilk biscuits
- Southern-style greens
A cold beer or homemade pie round out a traditional KC barbecue dinner!
Other Notable Regional Pork Chop Styles
If you love pork chops, try seeking out these other regional specialties:
Iowa Chops – Also thick and bone-in but coated in a crispy breadcrumb crust.
St. Louis Chops – Marinated in Italian dressing then grilled.
Memphis Chops – Dry rubbed with lots of paprika and cayenne pepper.
Cincinnati Chops – Soaked in buttermilk then breaded and fried.
The next time you fire up the grill, consider taking your pork chops in a Kansas City direction. With the right preparation and seasoning, you’ll impress your guests with these finger-licking, barbecued beauties.
Step by Step Method
Mix together brown sugar, paprika, garlic powder, chili powder, onion powder, salt and pepper.
Place pork chops in a Zip-Lock bag. Add brown sugar mixture. Seal bag and shake to coat pork chops. Refrigerate 2 hours to overnight.
Remove pork chops from bag, and grill until done, 4-5 minutes per side. Brush pork chops with BBQ sauce on each side before removing from grill.
Kansas City Steak Co. (8) 8-oz Heritage Pork Chops on QVC
FAQ
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