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Served with Shrimp Cocktail and a Champs house Mac-N-Cheese


Grilled Bone-In Berkshire Pork Chops

Bring the Champs Berkshire Bone-In Pork Chops to room temperature – about an hour or so before cooking.

Pre-season the chops with a little salt, garlic powder, and pepper or simply use Champs KISS seasoning. Today, we are using BPOS sweet mesquite seasoning.

Place your chops in the oven at 200F for about 12 minutes. Next, heat your outdoor grill or cast-iron skillet to high, very hot. If using a skillet, add some oil to the pan. An oil that can take heat such as vegetable or canola or a blended olive oil. Chef’s note: Extra Virgin can’t take the heat and will burn.

Sear on each side for 3 minutes and take temp. 145F for done.


Shrimp Cocktail with Texas Armadillo Juice Bloody Mary Mix

For a little color and flair

  • 1-2 pounds 26/30 count boiled shrimp
  • 2 cups Texas Armadillo Juice
  • 1 small fresh diced jalapeno
  • 1/4 cup chopped red onion
  • 1/2 cup diced fresh tomato
  • 2-4 tablespoons lemon juice (to taste)
  • 1/2 cup chopped green onion
  • Cilantro to taste
  • 1 chopped avocado

Cooking Instructions:

  1. Season shrimp with Champs KISS and boil for 2 minutes. Ice down to chill.
  2. Take all remaining ingredients and toss into a gallon size bag, make sure all ingredients are mixed well.
  3. Put bag in the refrigerator. Let sit for 20 minutes, then mix again. Put mixture back in the refrigerator to marinate another 10-20 minutes.
  4. Put into a serving dish and garnish with cilantro or parsley.
  5. Skewer one whole shrimp and hang it on the side of your preferred cocktail glass.

Champs house Mac-N-Cheese

Heat oven or grill to 400F

Cook for 30 – 40 minutes, open faced or covered, depending on preference.

View Full Video Transcript

Managing Partner, Christian Ockels

Hello everybody. Welcome back to Champs TV. Today, we have a special presentation for you. It’s a little bit different than what we’ve been doing. We’ve been doing all beef. Today, we’re going to change it up with a little bit of pork but not just any pork. Today, we’re featuring our Champs Berkshire pork, fed, and finished in Floresville, Texas.

Pasture raised; our pork is getting all the good stuff. Roots, acorns, all that great stuff and then we’re finish it with only top-quality corn. Today, we’re going to be cooking our bone-in pork chop. It’s hard to see here but it’s a darker pork than what you’re used to, and I don’t know if that really has to do with the acorns or the grass or what, but it’ll be a little darker than what you’re used to buying.

It also has a unique flavor to it. Very good. We’re going to be using a BPOS seasoning on that. BPOS is great. Made by Randy Branscomb. Hey, Rand all the way up in Lubbock, Texas. I know Lubbock is not South Texas but I’m going to tell you, it’s honorary South Texas. It’s a great spot. Randy does a great job. He’s been doing it for several years.

BPOS works great on pork.

And today, we’re also going to be featuring a shrimp cocktail.

Well, we’re doing our pairing on Friday, March 19. So, everybody that’s like me, not eating meat on Fridays, we have an option for you. So, come see us and we will make it with our Texas Armadillo juice. Now, before I’m going to show you how to do that, I want to introduce to you Montray ‘the man’ our GM here and he’s going to be showing you how he cooks this pork chop.


Montray ‘the Man’ Johnson, GM

Hey, how y’all doing today, Corpus Christi?

I brined the pork chops in sea salt for about four hours. Then, I seasoned them and let rest at room temperature about an hour.

Next, put cooked the pork chops in the oven – reverse searing for about 12 minutes.

From there, put the chops straight in a hot skillet or grill. It needs about one more minute and it’ll be right. Ready to eat.

What temperature was your oven when you were reverse searing?

My oven was about 200F? No more than 200F. It’s all you need for 12 minutes.


Managing Partner, Christian Ockels

We take a lot of pride in our pigs just like we do our cattle and so I guess that segues into our shrimp cocktail. Now, Texas Armadillo juice. It’s good stuff. I’m not a Bloody Mary drinker. Just not my thing. I do like a michelada. Works great for that but even if you don’t drink, there’s several things you can make with it. One is chili. Of course, For Lent, we’re going to do a shrimp cocktail.

Texas Armadillo Bloody Mary Mix. Every bottle comes with a card attached to the back of it. It shows you your recipes. I’m not going to bog you down with all the exact ingredients and the measurements but they’re all right here. Really easy for you. So, I have everything here ready to go. I’ve got jalapenos, onions, tomatoes, and green pepper or green onion. I also have some cilantro and some avocado and some lemon. Now, what I did is I took all that. I took two cups of is. I put it all in a plastic bag, a Ziploc bag, and then I took some lemon and squeezed it in there too.

I let it sit for 20 minutes.

Forgot one thing, the shrimp. Okay, so the shrimp, best way to cook’em, boil’em for 2 minutes. I seasoned the shrimp with our Champs house KISS seasoning. All that shrimp for 2 minutes. No more than 2 minutes. Take it out. Put it on some rocks. Not rocks, Some ice. Uh put it on some ice. No. Sorry. We ain’t going to lie but you know, the great thing about doing this. The great thing about doing is all natural and it’s all just simple but we put on top of ice for about 2 minutes, then we put it in the bag and then we serve it.

That’s right. So, I cut the shrimp and added it in my bag with the rest of the ingredients. Let it sit for about 20 minutes. That’s going to give me plenty of time to get more shrimp boiled and ready to go and cool down. So, by the time that’s chilled down, ready to go. Our other shrimp are ready to garnish the top and so, there you go.

Two great partners, Champs Meat Market, Armadillo Juice, and BPOS. We love you. We thank you and we look forward to doing more business.

Oh, so come see us on Friday. It’s our monthly pairing and tasting and every one can enter to win the monthly giveaway and so this month, it’ll be two of our Berkshire pork chops along with our mac and cheese and a bottle of wine. The wine for this Friday, Cross Barn Chardonnay. I don’t know how well it’s going to pair with the pork.

Thank you all very much for your time today. So, come out Friday and eat some pork chop, eat some shrimp cocktail, and come have a good time with us Friday.