Many people love to order smoked pork chops whenever they go to a restaurant. If they try to make the recipe at home, it doesn’t turn out to be as delicious as the restaurant one.
So, today, I will be sharing the recipe of restaurant-style smoked pork chops. Everyone will surely be wow-ed with this delectable dish.
SMOKED PORK CHOPS
Pork chops are one of the most ignored types of meat. I love to experiment with different recipes on them because they are quite inexpensive. You will find many different ways to serve them for a fancy dinner on the weekend.
In this recipe, the pork chops are smoked at a low temperature. This will make them quite tender and juicy. For this recipe, it is better to use bone-in pork chops. I wouldn’t recommend using boneless chops.
You can start by bringing pork chops. Many people skip this step. If you want your smoked pork chops to turn out to be full of savory flavors, you should soak them in a brine solution.
You can also add herbs and spices to the brine solution. Make sure that you boil the water after adding salt. Otherwise, the herbs will not add any flavor to the pork chops.
Then, when they are coated with a savory BBQ rub you can purchase the spice rub from the local store. If you want, you can also make it at home.
You can garnish the dish with parsley. If you want to make it look fancy, you can cut out different shapes of cucumber. I like to cut thin lemon slices. This adds a nice color to the dish as well as a citrusy flavor.
After you have brushed them with a spice rub, you can smoke them. I like to sear the pork chops first. This adds depth to the flavors. If you don’t have a grill, you can sear the pork chops on a skillet or grill pan.
You can serve the smoked pork chops with roasted potatoes or loaded corn casserole. If you want to go for something less fancy, you can also serve the dish with a simple Italian salad. Whatever you serve it with, everyone will rave about the savory flavors of this recipe.
Do smoked pork chops need to be cooked?
You don’t need to cook hot-smoked pork chops. You can reheat them in the oven if you need to. However, cold-smoked pork chops will feel like raw meat.
So, you will have to cook them. If you eat cold-smoked pork chops without cooking them, you can get food poisoning.
How do you smoke pork chops on a charcoal grill?
It is quite easy to smoke pork chops on a charcoal grill. Even if you are not very experienced at it, a few tips will save the day. The coal should be placed on one side of the grill.
Also, check the internal temperature after 45 minutes have passed.
I like to place a pan directly under the pork chops while grilling them. This ensures that any juices fall directly on the pan instead of making the grill dirty.
How long does it take to smoke pork chops?
It depends on the thickness of your pork chops. Usually, it takes 45 minutes to an hour. So, you should check the pork chops after 45 minutes. If you overcook them, they will not taste as delicious.
Also, don’t sear them for too long. Otherwise, they will get cooked before you get to smoke them.
How long does it take to smoke pork chops at 250 degrees?
It takes about an hour to smoke the pork chops. You can use a probe thermometer to check when the internal temperature is about 135 degrees.
Make sure that you check the temperature of the thickest part of the pork chops. If the pork chops get hotter than this temperature, the moisture in them will dry up, making the meat tough and dry.
Smoking pork chops can add a depth of savory flavors to the pork chops. Even writing about them makes my mouth pooled with saliva. Don’t take my word for it; go and try out this recipe!
HOW TO MAKE SMOKED PORK CHOPS
- First, prepare the brine, in a bowl add the water, dilute the salt and sugar beating with a spoon. Then, in a mortar, crush the peppercorns with the cumin seeds. Add the bay leaves and rosemary. Finally, dip the chops in this preparation
- Remove the chops from the refrigerator, drain the marinade liquid, and discard it. Dry the chops with a towel. Drying the chops before smoking makes the smoking process much faster. Sprinkle pork chops with salt, pepper, and paprika. Rub them on both sides. The paprika gives a beautiful coloring to the chops, particularly when they smoke. Then varnish the chops with abundant barbecue sauce on both sides.
- In the kitchen, heat a grill pan over high heat (with diagonal stripes). Add two tablespoons of oil and when it is very hot place the chops. Press them down, without moving them with a slotted spoon. The idea is that the grill is well marked, after 4 minutes the chops should have the first stripes.
- Turn the chops, but of orientation inside the pan, the idea is now to mark the grill crosswise, cook them 3 more minutes and turn them over to cook on the other side.
- Then, place the chops on a greased tray. To smoke the chops, heat the smoker to 110 ° C, then add the wood of your choice. When the smoke begins to come out, then insert the tray with the chops in the smoker, these steaks take a smoking time of between 45 and 90 minutes, depending on the thickness of the fillets. We smoke them for an hour. If you have a thermometer, you can remove the chops when their indoor temperature is 70 ° C.
Check Out Last Awesome, Pork Recipes We Have Made, it’s called Smoked Pork Tenderloin.
Ingredients
- • 3 or 4 pork chops (1 Kg.)
- • 1 lemon
- • 4 cups of water
- • ⅛ cup of salt
- • ⅛ cup sugar
- • 1 tablespoon cumin seeds
- • 1 tsp of Sichuan pepper (If you don't get Sichuan pepper you can use black peppercorns)
- • 1 tsp paprika
- • 2 sprig rosemary
- • 4 tbsp BBQ sauce
- • 1 bay leaf
- For service
- • 500 g. of potatoes
- • 2 tbsp butter
- • 250 g. green beans
- • 2 tbsp BBQ Sauce
- • Salt and pepper to taste
Instructions
- Rinse the pork chops under running water. Cut the lemon into two equal parts and rub all the chops with lemon juice. Let them stand for about 5 minutes and rinse again. Dry them with a kitchen towel.
- Prepare the brine, in a bowl add the water, dilute the salt and sugar beating with a spoon. Then, in a mortar, crush the peppercorns with the cumin seeds. Add the bay leaves and rosemary. Finally, dip the chops in this preparation. Store the covered container in the refrigerator for a smallest of two hours. If possible, let them marinate overnight.
- Remove the chops from the refrigerator, drain the marinade liquid and discard it. Dry the chops with a towel. Drying the chops before smoking, makes the smoking process much faster.
- Sprinkle pork chops with salt, pepper and paprika. Rub them on both sides. The paprika gives a beautiful coloring to the chops, particularly when they smoke. Then varnish the chops with abundant barbecue sauce on both sides.
- In the kitchen, heat a grill pan over high heat (with diagonal stripes). Add two tablespoons of oil and when it is very hot place the chops. Press them down, without moving them with a slotted spoon. The idea is that the grill is well marked, after 4 minutes the chops should have the first stripes. Turn the chops, but of orientation inside the pan, the idea is now to mark the grill crosswise, cook them 3 more minutes and turn them over to cook on the other side.
- The trick to get a perfect grilling is to grease the pan, heat over high heat. Only when the pan is very hot, add the piece you want to grill, place it, next to each other if you are going to grill several pieces at the same time. Then if you can, press the pieces down a little, without moving them sideways. I press them with the potato’s masher. When you have the first stripes, turn them over. That is, if you placed the vertical chops in relation to the command of the pan, now turn them over and place them, always on the same side of the meat, to get the appetizing rhombuses that have a good grilling. Then cook them on the other side.
- Then, place the chops on a greased tray. To smoke the chops, heat the smoker to 110 ° C, then add the wood of your choice. When the smoke begins to come out, then insert the tray with the chops in the smoker, these steaks take a smoking time of between 45 and 90 minutes, depending on the thickness of the fillets. We smoke them for an hour. If you have a thermometer, you can remove the chops when their indoor temperature is 70 ° C.
- Remove the chops from the smoker, varnish once more with a little barbecue and serve with mashed potatoes and steamed green beans.
Notes
- One technique that I usually use when I have time and that improves the flavor of pork is to dilute two tablespoons of salt and two tablespoons of sugar in a cup of wine. Then I fill an injector with the brine and inject it to the piece with all that liquid. I leave it marinating for two hours and the result is perfect.
- Although it seems obvious, remember, serve the chops on the side that have the most marked grill diamonds.
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