Smoky Grilled Pork Chops Recipes

SMOKY GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

SMOKED PORK CHOPS

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.

SMOKY GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and liquid smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 160°F (70°C). Allow chops to stand for 10 more minutes before serving.

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

SMOKY GRILLED PORK CHOPS AND ZUCCHINI NOODLES

Steps:

• To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt.
• Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture.
• Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes.
• Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise.
• Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.