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Grilled Applewood Smoked Pork Chops
- Makes: 4 servings
- Prep 30 mins
- Chill 2 hrs
- Grill 1 hr
The rub used on the pork chops is a version of the Asian five-spice powder. A homemade mustard sauce, spiked with bourbon, tops the chops.
Ingredients
-
4
boneless pork top loin chops, cut 1-1/2 inches thick
-
2
tablespoons
Pork Dry Rub (recipe follows) or your favorite barbecue spice rub*
-
6 -8
apple, cherry or orange wood chunks
-
1
tablespoon
butter
-
1
medium apple, peeled, cored and chopped
-
1/4
cup
chopped onion
-
1
small clove garlic, minced
-
3
tablespoons
bourbon or apple juice
-
1
tablespoon
apple cider vinegar
-
2/3
cup
chicken stock or broth
-
1/3
cup
yellow mustard
-
1
tablespoon
Dijon-style mustard
-
2
tablespoons
honey
-
Salt and ground black pepper
-
Cornbread stuffing
-
Apple cut into julienne strips
Directions
- Trim fat from chops. Place chops in a single layer in a shallow dish. Sprinkle 2 tablespoons of the Pork Dry Rub evenly over chops; rub in with your fingers. Cover and chill for 2 to 4 hours.
- At least 1 hour before smoke cooking, soak the wood chunks in enough water to cover. Drain before using.
- In a smoker arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.
- Meanwhile, for mustard sauce, in a medium skillet, melt butter over medium heat. Add apple, onion and garlic. Cook over medium heat for 5 minutes or until onion is tender, stirring occasionally. Add bourbon and vinegar. Cook and stir over medium heat until liquid is reduced by half, about 1 minute. Add chicken stock; bring to boiling and cook, uncovered, until liquid is reduced by half, about 3 to 4 minutes. Stir in mustards. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute, stirring often. Remove from heat; add honey. Season to taste with salt and black pepper. Carefully add sauce to a food processor or blender. Cover and process or blend until smooth. Serve warm sauce over chops. Top with apple, if you like.
Note
- *Choose a rub that is not too high in sugar. Rubs high in sugar tend to overbrown during long cooking.
Pork Dry Rub
Ingredients
- 1
tablespoon
coriander seeds
- 1
tablespoon
whole cloves
- 1
tablespoon
whole allspice
- 2
tablespoons
packed brown sugar
- 1
tablespoon
dry mustard
- 1
tablespoon
chili powder
- 1
tablespoon
coarse (kosher) salt
- 2
teaspoons
whole pink peppercorns
- 2
teaspoons
celery seeds
- 1
two-inch piece cinnamon stick
Directions
- In a spice or coffee grinder, combine cooled seed mixture, the brown sugar, dry mustard, chili powder, salt, pink peppercorns, celery seeds, and cinnamon stick. Cover and pulse until coarsely ground.
- In a small cast-iron or heavy skillet, combine coriander seeds, whole cloves and whole allspice. Toast and stir over low heat on a gas range for 1 to 2 minutes or until seeds become fragrant and lightly colored. (For an electric range use medium-low heat for 2 to 3 minutes). Cool completely.
Nutrition Facts
(Grilled Applewood Smoked Pork Chops)
Servings Per Recipe 4, vit. A (IU) 292, sodium (mg) 1066, fiber (g) 2, carb. (g) 20, Fat, total (g) 21, chol. (mg) 178, vit. C (mg) 5, iron (mg) 3, calcium (mg) 91, sat. fat (g) 8, pro. (g) 71, cal. (kcal) 594, Potassium (mg) 1244