Smoked and Seared Pork Chops

[rubrchickenhead]

I took 4 pork chops and marinated them overnight in 1/2 cup worcestershire sauce, 1/8 cup soy sauce, and 2 tablespoons of molasses. I placed the chops into some foil and covered them with cavender's greek seasoning, garlic powder, onion powder, and coarse ground black pepper.

DSC01057.JPG

• rubrchickenhead
• Feb 9, 2013

I placed the 4 chops into my bbq at 250 on top of some foil with the ends bent to hold the marinade while they smoke.

DSC01058.JPG

• rubrchickenhead
• Feb 9, 2013

After about 30 minutes in the mesquite smoke I placed the chops over hot coals for a quick sear on each side.

DSC01064.JPG

• rubrchickenhead
• Feb 9, 2013

I got this recipe from Malcom Reed's Newsletter at HowToBBQRight.com, except he made it with pork tenderloins. I've done it with whole loin and tenderloin and its always fantastic, so I thought I'd try some pork chops with this recipe, and I'm glad that I did!

 

[aneura]

I love smoked chops, those look killer!  Well done!

 

[kathrynn]

Yummy :drool

 

[opsmokin]

Love me some reverse sear...those chops look great.

 

[the duster]

Ummm, i want to try that.  maybe monday!

 

[smoking b]

Good looking chops man!  Nice job with those 

  I bet there weren't any leftovers 

 

[pgsmoker64]

Very nice job on the chops!  Makes me hungry!

Bill

 

[1beezer]

I need to try this.

 

[dirtsailor2003]

Nice looking chops! I bet the marinade would have been a good base for some gravy!

 

[jp61]

 

[bredbaker]

Last night with little warning the Wife changed up the menu and brought home pork chops.  Due to economical reasons we were not planning to smoke anything this weekend, but when I saw them I got an idea, I had a little charcoal left and some apple wood chips and hickory chunks, so I cleaned up the big propane grill and grabbed a small pan I usual use as a water pan and started a small amount of charcoal in the pan so that I could make a rudimentary attempt at "cold" smoking.  No time for brine, so I dusted the chops with some season salt and some rib rub and threw them on the top rack and set the charcoal and wood on the opposite side of the grill and closed the lid for half an hour.  After that I cranked on the propane burners and finished the pork chops.  They came out really well, with a hint of smoke and some great color.  Neither rain, not sleet nor five days short of a paycheck will keep this Q'er from his appointed smoke! 

 

[woodcutter]

I need to try this.

X2. Beautiful!

 

[bysmoker]

Great idea, I think I am going to try that. Thank for the idea.