Tommy’s BBQ rolls out red carpet for new King of Pork Chops

VICKSBURG, Miss. (VDN) — Ever heard the phrase, “So good it will make you want to slap your Momma!”? Well, the new smoked pork chop at Tommy’s BBQ is so good not only will you consider slapping your life-giver, but you might also consider selling your first born child!

Just when you thought delicious wood-smoked meats couldn’t get better at Tommy’s, the crew has now introduced a double-boned hunk of pork chop that leaves your taste buds salivating for more. Seriously, you will get full off of half of this thing, but it tastes so good, you’ll be sweating and forcing your stomach to expand just so you can continue to eat it.

Unlike most pork chops, this smoked, two bone beast is moist and succulent without an ounce of dry texture. Tough to chew, over-cooked pork chops will be limping away looking sadly over their shoulders at the new king in town as lines form to pay homage to this new BBQ Highest.

The crew at Tommy’s pairs the King of Chops with a side of fresh made applesauce whose sweetness melds incredibly with the spicy heat of the cracked pepper and paprika rubbed into the outside of the pork. The combination simultaneously makes you want to shout, “OMG! You have to try this!” and also hunch over your plate hissing and growling like a feral, half-starved cat unwilling to share its latest meal.

The Porkly Highness is also paired with handmade Yukon Gold mashed potatoes topped with Tommy’s signature house gravy and a side greens.

And I’m talking real potatoes and greens. Not the packet or canned kind your Mama grabs in the grocery store, adds water, microwaves for two minutes and has the audacity to call “homemade.” Sorry, Terri Kay, just because you made it in your kitchen, doesn’t make it homemade. That’s the same as painting by numbers and calling it a “Rembrandt”…we aren’t buying it.

So if you get a hankering for the good ol’ home-cooked food of Granny’s house and yonder-years, back when things were real and made with love, hard-work and effort, head to Tommy’s.

I asked the man himself what was his inspiration for adding this chop to the menu.

“I would argue the best pork chop in the United States is at Perry’s Steakhouse in Houston. They have several locations – – including one in Chicago. Anytime I traveled to a city with a Perry’s steakhouse, at least one night would be spent at Perry’s devouring a pork chop along with mashed potatoes and creamed spinach. Jaiden Demby, R&D and Buying Director for Tommy’s BBQ, has developed a new rub and a new glaze to honor the experience of Perry’s pork chop,” said Tommy Hughes, owner and namesake of Tommy’s BBQ.

He went on to downplay the party that happens in your mouth when eating this Porkly King by saying, “Tommy’s pork chop is slow smoked, then kissed with a sweet glaze as it’s finished, delivering a succulent chop that is my new favorite item.”

Well, of course it is the new favorite! It will be for anyone that tries it! Just take my advice. When you make the decision to head over to Tommy’s located at 1540 U.S Highway 61, ditch the jeans and tight fitting pants and belt. Don those sweatpants and expandable waistband with pride and embark on an unforgettable journey of delectable pork heaven.

Disclaimer: This is an unpaid honest review of Tommy’s BBQ by Vicksburg Daily News staff member Stephanie Cunningham. If you disagree, cool. Wanna fight about it? Let’s meet out back, roll up sleeves, sling fists, and hurl insults. Or we can all be adults and go about our merry way.