Food and Recipes Appetizers Billy Reid's Cajun-Rubbed Pork Chop Bites Will Be The Star Of Your Tailgate Be the first to rate & review! These pork chops bites are juicy, perfectly cooked, and have a crispy crusted exterior. By Billy Reid Published on September 7, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Brian Woodcock; Styling: Lydia Pursell Active Time: 20 mins Chill Time: 12 hrs Total Time: 14 hrs 30 mins Servings: 12 Alabama-based designer Billy Reid shares his secret to perfectly juicy pork chops in this recipe. His go-to technique is to use a reverse sear, which is exactly what it sounds like. “You cook them on low for about an hour, real slow, and then just flame them,” Billy says. Cut into little bites, the pork chop bites become a great appetizer for casual entertaining, like cookouts or tailgates. Taking the time to let the seasoning sit on the chops overnight before cooking helps ensure the meat is flavorful throughout. Ingredients 1 Tbsp. paprika 2 1/4 tsp. kosher salt, plus more to taste 2 1/4 tsp. garlic powder 2 tsp. black pepper 1 1/4 tsp. cayenne pepper 1 1/8 tsp. onion powder 1 tsp. dried thyme 1 tsp. dried oregano 1/2 tsp. dried parsley flakes 4 (9- to 10-oz.) bone-in pork chops (about 1 inch thick) Directions Stir together paprika, salt, garlic powder, black pepper, cayenne pepper, onion powder, thyme, oregano, and parsley in a bowl until combined. Rub seasoning mixture on both sides of pork chops. Place pork chops on a wire rack over a rimmed baking sheet. Chill, uncovered, at least 12 hours or up to 24 hours. Let pork chops come to room temperature, about 1 hour. Meanwhile, preheat a gas grill to low (250°F to 300°F) on 1 side or push hot coals to 1 side of a charcoal grill. Place pork chops on oiled grates over unlit side of grill. Grill, covered, until a thermometer inserted into thickest portion registers 130°F, about 1 hour, 5 minutes, rotating pork chops halfway through grilling time. Remove pork chops from grill. Increase temperature of grill to high (450°F to 500°F). Place pork chops on lit side of grill. Grill, uncovered, until a thermometer inserted into thickest portion registers 145°F and pork chops are evenly seared, about 2 minutes per side. Transfer to a cutting board; tent with aluminum foil, and let rest for 5 minutes. Cut pork chops into bite-size pieces; sprinkle with additional salt to taste. Rate It Print