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Smoked pork chops (this is to die for!)

Discussion in 'Pork' started by prplptcrzr2003, Jun 20, 2006.

  1. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    This weekend is going to be awesome! I am going to smoke some thick pork chops and they will be served with a sweet potato gravy I found on the FoodTV website! It's an Emeril recipe that I tried a few years ago when I first saw him do it on his show - the drool factor kicked up a billion notches! I thought I'd try it again, only this time with smoked pork chops instead of doing them on my indoor grill (I know I know - don't hate me!). I am going to get my hands on some apple wood chunks and baby - it's going to be righteous!
    Any suggestions for some side dishes are welcome - after you're done drooling, of course. LOL
  2. willkat98

    willkat98 Smoking Fanatic OTBS Member

    Last night, I had thick chops fried, lightly dusted with seasoning, no flour, in an inch of peanut oil.

    Good stuff.

    But we had applesauce which might not work with your smoking.

    I would crack out your indoor grill, and grill up some fruit. Grilled peaches, pineapples, etc always seem to taste better in the summer (which officially started 2 hours ago!).

    Let us know how you cook comes out, Purple.
  3. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Smoking some pork chops sounds like a good idea. Would you brine them first, if yes, what would you use? I like the flavor of apples with pork chops, I am thinking of using apple juice in the brine.
  4. willkat98

    willkat98 Smoking Fanatic OTBS Member

    I have never brined, but have smoked plenty of chops.

    The thicker the chop the better. Those 1" thick monsters are good. The thinner ones, lets just you might end up with fillet of Sole if you over do them.
    PT mentioned he had thick variety so this might not be an issue.

    And I spray them the whole time.

    Grilled asparagus might be another "side" suggestion for you PT.
  5. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Rub down some taters with veggie or olive oil and sprinkle them with kosher salt and put them in the smoker-you might have to start them early as I find they usually take about 1 1/2 to 2 hours til they're fork tender.
  6. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Told a guy at work about an ECB from Home Depot for less than $40.00 for camping purposes. He told me where a butcher's shop is in my neighborhood. I WILL be stopping by on Friday, and pricing/buying some meat. I want pork chops, Son wants steak, wife wants tuna/fish. I am going, I will make the choice, of the meat, Pork Loin and . . . I will let you know
  7. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Great suggestions guys - Willk, I love grilled pineapple and I think I may do that along with some peaches. I like apple juice in my brine but I have a fondness for pineapple juice. The high acidity in the pineapple helps with the tenderizing of the meat as well.