SMOKED PORK CHOPS
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
- Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g
SAUCY PORK CHOPS
I don't always have time to fix the home-cooked meals my family loves, so I've come to rely on my slow cooker a lot. I fix these tangy chops at least once a week-the meat's so tender you can cut it with a fork-and we all love it! -Jennifer Ruberg, Two Harbors, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 371 calories, Fat 12g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1748mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
EASY SMOKED PORK CHOPS
Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
- Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
- When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
- Remove from the smoker and let rest, tented with foil, for 10 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 1 g, Cholesterol 40.6 mg, Fat 9.8 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 495.1 mg
SMOKED SAUCY PORK CHOPS
This comes from Rob Rainford of License To Grill. Sounds absolutely fantastic and didn't want to lose this recipe so I am posting on here.
Provided by Carmen B.
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Southern BBQ Sauce:.
- To prepare barbecue sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic, adobo sauce and salt.
- Place skillet over medium high heat and let mixture come to a boil. Lower the heat and simmer lightly for 5 minutes. Remove from heat and place the sauce in the refrigerator for 1 hour to allow flavours to infuse.
- Pour into a large resealable bag along with the pork chops. Let marinade for 20 minutes.
- Soak 2 cups of hickory wood chips in water for one hour.
- To build smoke pouch, add the soaked, drained wood chips on 1 sheet of aluminium foil. Place 1 cup of dry wood chips to wet and mix. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
- Preheat bbq to medium high heat on one side 375 F /190°C.
- Place one smoke pouch directly over the heat source. Leave the opposite side cool. Close lid and wait until the smoke has begun to fill the cavity of the barbecue.
- Once you have achieved smoke place the pork on the cool side of the grill. Reduce heat to 220 F / 110 C and smoke for 1 hour.
- Remove pork from grill, place on tray and cover with aluminium foil. Let pork rest for 10 minutes. Warm the southern barbecue sauce in a large skillet over medium heat.
- Place pork chops in the skillet with barbecue sauce to warm.
Nutrition Facts : Calories 770.1, Fat 37.1, SaturatedFat 12.7, Cholesterol 191.4, Sodium 657.5, Carbohydrate 39.2, Fiber 0.5, Sugar 35.1, Protein 59.4
SMOKED PORK CHOPS WITH PEACH BOURBON BBQ SAUCE
Steps:
- Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.
- Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
- Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
- Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
- Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.
- Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
- In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.
- In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.
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