“Ditka’s Style” Double Cut Pork Chop is a thick cut chop with two bones, twice as thick as a Mino Prime French Cut Chop, making it twice as nice! If you have ever been to Ditka’s restaurant in Chicago you know know what I’m talking about, hence the name. This 18oz. chop is great to share or eat alone. The presentation alone makes it a standout at any dinner party.
Due to this bad boy’s size I recommend setting up your grill with two zones, one high heat and the other side with the burners either off or on low (depending on how hot your grill gets.) I have a Napoleon Prestige Pro and it gets up to 900 degrees easy so I leave one side off completely.
If you have time and thought ahead, brine your double cut pork chops. An easy quick brine consists of just equal parts salt, sugar and water dissolved then cooled. Throw the chops in for a least an hour, rinse then pat dry and season liberally. I made these the first time without brine and they were still incredibly juicy.
I season my double cut pork chops with the Mauro Provisions Black Powder and my Mino Prime Pork Rub. Season liberally then toss on the indirect heat side of the grill until internal temperature is 138 degrees Fahrenheit. Then transfer them over to the high heat side, grilling both sides and the fat cap until the internal temp is 145 degrees Fahrenheit. Let the chops rest for 5 minutes then Enjoy the Magic!