Coppa pork chops come from the collar of the hog, right out of that "money muscle" area of the pork butt, which's what gives them all that marbling. When you cook them on the grill, they remain juicy, tender, and filled with real pork taste from start to complete.

You do not need to worry about them drying out since that marbling keeps them juicy the whole time. Complete them hot and set a sweet heat glaze right on the outside with a little char and a lot of taste.

WHAT MALCOM USED IN THIS DISH:
– Killer Hogs Hot Rub
– Heath Riles Hot Peach Glaze
– Non Reusable Barbeque Cutting Boards
– barbeque Gloves

Coppa Pork Chop Dish with a Hot Peach Chipotle Glaze

This is all about controlling the internal temp so you can render the fat without drying them out, then completing hot to construct color and set the glaze.

ACTIVE INGREDIENTS
– Coppa cut pork chops (about 1.5 inches thick).
– Killer Hogs Hot Rub.
– 1/2 cup Heath Riles Barbeque Hot Peach Glaze.
– 1-2 Tablespoons chipotle sauce (based upon your heat level – you can even add more for more heat).

DIRECTIONS.
1. SEASON THE CHOPS.
– Coat each coppa chop evenly with Killer Hogs Hot Rub on all sides. – Let them sit at room temperature and sweat while the grill comes near temperature.
2. FIRE UP THE GRILL.
– Set up your charcoal grill or drum smoker for a two-zone fire:.
– Indirect side running around 275 ° F Direct side for searing (you'll bring this up later).
3. COOK INDIRECT.
– Place the chops on the indirect side of the grill.
– Close the cover and cook at 275 ° F up until they reach about 130 ° F internal. This normally takes around 30-45 minutes, depending on your fire.
4. MAKE THE GLAZE.
– In a small bowl, mix:.
– 1/2 cup Hot Peach Glaze.
– 1 tablespoon chipotle sauce – Reserve for completing.
5. REST THE CHOPS AND STOKE THE FIRE.
– When the chops strike around 130 ° F internal, pull them off the indirect side and set them aside to rest for a couple of minutes while you open the grill and get the fire or direct side approximately 500-500 degrees.
6. SEAR AND GLAZE.
– Place the chops back over the most popular part of the grill.
– Brush on a light coat of glaze. Flip after about a minute. Glaze once again. Keep turning and glazing every minute or two.
– Repeat up until the glaze caramelizes and sets on the outside.
– Cook till the internal temperature reaches 140 ° F, then pull the chops off.
– Rest for 5 to 10 minutes before serving.

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