Kansas City is renowned for its unique style of barbecue. From burnt ends to Kansas City ribs, this Midwest city has developed iconic dishes that epitomize American barbecue cuisine But there’s one Kansas City specialty that often gets overlooked – the Kansas City pork chop In this article, we’ll explore what exactly is a Kansas City pork chop and why it deserves a place alongside KC’s most famous barbecue fare.
A Kansas City pork chop is a thick, bone-in pork chop cut from the center of the loin. It’s seasoned, grilled, pan-fried or broiled until perfectly cooked. The chops have a distinct flavor and texture that set them apart from other pork chop styles.
Kansas City pork chops tend to be at least 1-inch thick or greater. The bone contributes tremendous moisture and flavor as the chop cooks. The meat has beautiful marbling that keeps each bite juicy and tender. A simple seasoning of salt, pepper and spices is all that’s needed to bring out the chops full flavor.
While Kansas City is most famous for ribs and burnt ends locals know that a grilled Kansas City pork chop is pure barbecue perfection. The chops have a rich heritage in KC, dating back to the boom of stockyards and meatpacking in the city in the late 1800s.
What Makes Kansas City Pork Chops Special
There are a few key factors that set Kansas City pork chops apart from other pork chop styles
Thick Cut – Kansas City chops are cut at least 1-inch thick from the center of the pork loin. This gives them a substantial size and weight that allows the interior to stay juicy as the exterior gets nicely browned.
Bone-In – Leaving the bone in is crucial, as it keeps the meat extra moist and adds tremendous flavor. Most KC chops have a hearty T-bone.
Marbling – The loin section of the pig has beautiful fat marbling through the meat, which provides moisture and a more robust pork flavor.
Simple Seasoning – Unlike saucy ribs, the seasoning for KC chops is simple – usually just salt, pepper and spices like garlic, paprika and onion powder. This lets the natural flavor shine.
Char – Good color from grilling or pan searing gives the exterior a slightly charred flavor that accentuates the pork’s taste.
Juicy and Tender – When cooked properly, the interior stays succulent while the exterior gets nicely caramelized.
Substantial – The thick cut and bone make KC pork chops into hearty, meaty slabs packed with juicy flavor.
How to Cook Kansas City Pork Chops
To experience Kansas City pork chops at their finest, just follow these simple steps:
Buy Thick Bone-In Chops – Select chops at least 1-inch thick, preferably with a T-bone still attached. Go for good marbling.
Season Generously – Coat all sides with a basic blend of salt, black pepper and spices like paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, etc.
Let Sit – Let the seasoned chops rest for at least 15 minutes and up to a few hours in the fridge so the seasoning really penetrates.
Sear Hot – Get a thick cast iron skillet or grill extremely hot. You want plenty of browned exterior for maximum flavor.
Cook Through – For pan frying, sear chops hard on both sides then lower heat and cook through until 145°F internal temp. For grilling, sear both sides then grill indirectly until done.
Rest – Let chops rest for 5 minutes so juices can redistribute through the meat.
Serve – Slice into the pork chop and dig in! Be sure to pour any meat juices over the top.
Top Recipes for Kansas City Pork Chops
To experience the magic of Kansas City pork chops, try out these mouthwatering recipes:
Basic Grilled KC Pork Chops – Seasoned with a homemade rub then grilled over hot coals. Finish with your favorite barbecue sauce glaze.
Cast Iron Skillet KC Chops – Pan fried until crusty and tender with sautéed onions and apple cider gravy.
KC Stuffed Pork Chops – Butterflied chops stuffed with peppers, onions and cheese then oven baked.
Smoked KC Pork Chops – Rubbed and smoked low and slow for 4-5 hours until fall-off-the-bone tender.
Breaded KC Pork Chops – Chopped seasoned and breaded then fried crispy and served with gravy.
KC Pork Chop Sandwich – Grilled chops served on a bun with pickles, onions and barbecue sauce.
KC Pork Chop Sheet Pan Dinner – Chops roasted alongside potatoes and green beans for an easy oven meal.
Side Dishes for Kansas City Pork Chops
A perfect Kansas City pork chop plate needs the right classic barbecue sides like:
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Baked Beans – Sweet and smoky.
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Coleslaw – Cool and tangy.
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Corn on the Cob – Grilled or roasted.
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Cornbread – Warm and crumbly.
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Mac and Cheese – Rich and cheesy.
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Potato Salad – Cool and creamy.
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French Fries – Crispy and salty.
Don’t skimp on sides – they provide the perfect accompaniment to highlighted the flavors of the chops.
Why You Should Add Kansas City Pork Chops to Your Barbecue Menu
If you’re looking to expand your barbecue horizons, Kansas City pork chops deserve a spot in your grilling rotation. Here are some key reasons to fire up a batch:
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They’re easy to make, needing just simple seasoning and hot quick cooking.
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The boneless loin cut cooks faster than tougher shoulder or butt cuts.
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They offer gorgeous marbling and juiciness you don’t get with leaner cuts.
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The bone adds tremendous moisture and flavor.
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Thick chops have hearty meatiness perfect for barbecue.
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They’re less expensive than beef cuts like ribeyes.
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Kids love the tenderness and milder pork flavor.
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The simplicity lets the stellar pork flavor take center stage.
So if you want a break from ribs and brisket, give Kansas City pork chops a try. You’ll fall in love with this Midwest specialty.
A Kansas City Original: The History of KC Pork Chops
While American barbecue began in the South, Kansas City put its own unique stamp on smoked meat starting in the late 1800s. At the time, KC was the second largest livestock market in America after Chicago. Millions of cattle and hogs were processed annually in the city’s giant stockyards and meatpacking plants.
This gave pitmasters and home cooks access to high quality fresh pork. Creative local barbecue joints began offering thick pork loin chops as an alternative to spare ribs and pulled pork. They discovered the succulent bone-in loin chops cooked up incredibly juicy and flavorful with a simple seasoning and sear.
The classic preparation was born – straightforward and unfussy, putting the focus on the stellar natural taste of the meat. KC pork chops became a staple menu item at barbecue restaurants and a favorite recipe for local home cooks. Their fame spread nationwide as Kansas City rose to prominence as an American barbecue mecca.
While the huge stockyards have long closed, you can still find fantastic Kansas City pork chops at barbecue institutions like Gates Bar-B-Q, Arthur Bryant’s and Joe’s Kansas City. They remain a beloved local treat.
Next time you’re craving American barbecue, look beyond ribs and brisket. Grab some thick, juicy Kansas City pork chops and experience a taste of KC’s meatpacking heritage.
Frequently Asked Questions About Kansas City Pork Chops
What cut of pork is used for Kansas City pork chops?
Kansas City pork chops are cut from the center section of the pork loin. This area offers the perfect balance of tenderness and fat marbling.
How thick should they be?
A minimum of 1-inch thick, but thicker chops from 1 1/2 to 2-inches are ideal. The thick cut stays juicy when cooked.
Should the bone be removed?
Absolutely not! The T-shaped loin bone is crucial for adding moisture, flavor and structural integrity when cooking. Bone-in is a must for authentic KC chops.
How are the chops seasoned?
Simply with salt, pepper and spices – the focus is on highlighting the natural pork flavor rather than complicated wet marinades or sauces.
What’s the best cooking method?
Grilling, pan frying and broiling are all excellent options. The key is searing to develop the crispy flavorful exterior.
What makes the flavor so special?
The cut of meat naturally has excellent marbling, and the bone adds succulence. Good char from high-heat cooking enhances the porky flavors.
What should they be served with?
The usual barbecue suspects