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.

Source: Midwest Living


Recipe Summary

30 mins
2 hrs
1 hr 45 mins
4 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


*Choose a rub that is not too high in sugar. Rubs high in sugar tend to overbrown during long cooking.

Nutrition Facts

594 calories; fat 21g; cholesterol 178mg; saturated fat 8g; carbohydrates 20g; insoluble fiber 2g; protein 71g; vitamin a 291.5IU; vitamin c 4.7mg; sodium 1066mg; potassium 1244mg; calcium 90.9mg; iron 3.1mg.