Last Tuesday I got some thick cut boneless pork chops and felt a little experimenting was in order. I placed 1/2 cups of Pecan halves in the food processer along with 1/2 cups of dry bread crumbs. I pulsed everything until the Pecans were small bits. I coated each chop with yellow mustard, fresh cracked black pepper and kosher salt. The chops were than rolled in the nut/crumb/sugar mixture. The chop on the lower right is just coated with bread crumbs cuz on of the kids doesn't like pecans! The chops were then hot smoked at 300* it an internal temp of 160* (still can't get the family to accept that 140* pork is safe to eat :roll: ) The chops were then served with cornbread dressing and cheesy mashed potatoes. The verdict-The pork tasted great, but the smoke flavor was a little heavy. I used 5 maple chunks and one chunk of cherry (in memory of Bro. Scott). I may have to try this on the grill with a foil smoke pouch and see how it fairs.