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Dijon Smoked Pork Chops w/Qview

post #1 of 12
Thread Starter 

I smoked some pork chops tonight, and they sure did turn out good!!!! 


I love the longer smokes of ribs, butts,etc..but sometimes I just don't have the time to do that stuff. We are always looking for "short smokes" to fit our schedule. These chops were just the ticket!


I marinated overnight, fired up the smoker tonight, and smoked these at 250 for a little over an hour using pecan. Very tasty!!!! We could definitely taste the smoke, as well as the dijon mustard.


After marinade but before smoke




out of the smoker



time to eat!




The only thing that I would do different would be to pull the chops off a little sooner. I pulled off the smoker at 157. I think I should have pulled off at 145-150.

Edited by TNDawg - 6/16/10 at 7:57pm
post #2 of 12
Thread Starter 

apparently I need to do some reading on how to post pics in this new forum...


***got it...

Edited by TNDawg - 6/16/10 at 7:58pm
post #3 of 12

That's some fine lookin chops .

 The corn i could eat everyday

post #4 of 12

Those look awesome!!!!   What did you marinade them in?

post #5 of 12

holy crap those look great!! i havent made pork chops in a long time, nice smoke!!

post #6 of 12

Nice job, TND!


Smoked Chops... one of my FAVORITES!


I'll second Piney - you got me hang'en on all that speak about dijon... don't hold back on us brother!


I've been messing around with adding regular yellow mustard to italian dressing... whoo wee it is GOOD!  I've tried it on thighs as well as my last batch of chops and am really impressed with the carry through.


good job, man.

post #7 of 12

That looks sweet!  I like the dijon mustard sauce.



post #8 of 12

Now I know that your plate had to have more then that on it. You make some really good chops and only eat 5-6 slices. But they looks killer thou. I like to take my pork to maybe 145°ish too.

post #9 of 12

they look great and so does the corn

post #10 of 12
Thread Starter 

Thanks all!!!


Yup...there was more meat than that! I thought it would "picture" better if some of the chop was sliced more like brisket style. The rest I ate like normal (chunks instead of slices).


Here's was what I used for my marinade:


6 Tbs Dijon mustard

6 Tbs brown sugar

3 tsp apple juice

3 tsp worcestershire sauce

a few good shakes of rib rub

a few good shakes of crushed red pepper

post #11 of 12

  Thanks for the marinade recipe, Dawg!

post #12 of 12

I'll have to put that on my short list for the weekdays when I wish I could be smokin! Thanks for sharing!  

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