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Wednesday, September 29, 2010

Smokey Grilled Pork Chops

****Before I get started on today's delicious post, I just want to say HAPPY BIRTHDAY to my Mom!!  Wish I could be there with you, Mom, but you'll be here soon enough and we can celebrate then!  Hope you have a fantastic day...Love you!!****

Ok, so what did I learn this time when I used my smoker?
1.  I learned that I needed bigger, thicker pork chops then what I had purchased...but unfortunately, they were the thickest ones I could find (grrrrr).
2.  I learned that mopping or brining would have helped to ensure these pork chops stayed nice and moist.
3.  I learned that from here on out, any time I use my smoker, I am going with my gut feeling!

Although these chops did not turn out exactly as I had intended them too, they were still very good.  The flavor was amazing!  The smokey sweet flavor of the apple wood chips blended well with the spicy rub and sauce.  I have changed a few things...things that I did wrong..things that I believe would work better.  I did over cook these just a tiny tiny bit, they were still wonderful, but they were a bit on the dry side.  I think if I had not thrown them on the grill in the end, they would have stayed moist, but I wanted them to have a darker exterior.  I think thicker chops would have made a difference too.  I also believe that if I had brined these (or even marinated them actually), they would not have been dry.  I guess my pal Stephen is right, sometimes meat just really needs to be brined!

So even though I have not had the best luck with timing when it comes to my smoker, I still LOVE IT!!  I can't thank Chris at Nibble Me This for the AWESOME giveaway gift!  And, I MUST keep working at getting the timing right because my mom and dad are coming for Thanksgiving and I want to smoke the turkey!!  I can't wait!

Now, I know most of you do not have smokers yourself, so you can easily do these on the grill.  You can still cover it with the spice rub and then mop the sauce on as it grills.  Ok, you won't get the smokey flavor like we had, but you will still get a good pork chop when it's all said and done!  Oh, and one more thing....I changed this recipe from how I did it, it should make everything much better!!

Smokey Grilled Pork Chops
Printable Recipe 
1 Tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 bone-in pork loin chops 1-inch thick
1 cup buttermilk
1/4 cup honey
2 Tablespoons beer
1 Tablespoon Sriracha
1 teaspoon lime juice
1 teaspoon Hoisin

Additional Items for smoking:
Apple wood chips (about a cup), soaked in water for 30 minutes
Apple juice or beer 2 cups

In a small bowl, mix the paprika, cayenne, brown sugar, garlic powder, salt, and pepper together until well combined.  Rub over both sides of each pork chop.  Allow to rest in the refrigerator for 1 hour.  Pour buttermilk over the chops and continue marinating for 2-4 more hours.

In another bowl, mix together the honey, beer, Sriracha, lime juice, and Hoisin.  Set aside.

Heat smoker to 220 degrees.  Remove pork from marinade; discard marinade.  Place the pork on the top rack of the smoker.  Smoke for 30 minutes.  Mop both sides of the pork with the Sriracha sauce.  Continue smoking another 30 minutes, mopping with sauce every 10 minutes.

Preheat grill to medium high.  Remove pork from smoker and place directly on the grates (rub oil on the grates first) and cook directly over the fire for 2-3 minutes on each side, or until the pork is cooked through, 160 degrees.  Enjoy!

****Don't forget to enter for your chance to win a $55 CSN gift certificate.  Check out the giveaway post here for all the details****


Andrea the Kitchen Witch said...

Mmm they look good!!! I have got to get my smoker going again. If the weather would just decide to feel like fall already then I'd be more motivated I think LOL Love the buttermilk marinade/brine, its a trick I've used often, too. Another great recipe Jenn!

Pam said...

They look moist, flavorful, and so delicious. Great job.

StephenC said...

It's good that you are taking charge when it comes to that smoker. I would think a marinade or brine with some liquid smoke would lend it a nice flavor for those without a magic box. Have you asked your butcher if he/she can cut you some thicker chops?

Miss Meat and Potatoes said...

Happy B-day Jenn's mama! These look so good...and smokey. I had Schiraka (still can't spell it) today on my eggs and thought of you. Best condiment on planet earth!

Chris said...

"I learned that from here on out, any time I use my smoker, I am going with my gut feeling!"

That is one of the most important lessons you can learn in BBQ! While thermapens give great data, your experience and instincts should not be ignored.

And yeah, pork chops LOVE a good brine.