Already Smoked Pork Chops Food

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

PAT'S SMOKED PORK CHOPS

Steps:

• Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
• Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
• Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
• In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

SMOKED PORK CHOPS WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized skillet over low-medium heat, melt the 4 tablespoons of butter, add the sugar and stir until dissolved. Add the sweet onions, stir. Cook the onions until tender; stirring often, don't let them brown. Add the pineapples with their juice and arrange in a single layer. Reduce heat to low and allow them to caramelize, 5-7 minutes. Remove from heat.
• In a large skillet add 1 1/2-2 cups of water and bring to a boil, place pork chops in the boiling water and cook until no longer pink, 5-6 minutes Remove from the water.
• In a separate large skillet over medium-high heat, melt the 2 tablespoons of unsalted butter, add the garlic and cook for 1 minute, add the mustard and stir into the butter. Sprinkle both sides of each chop with pepper and salt and add to the skillet with the garlic and mustard. Cook on each side for 5-7 minutes. Don't move them while cooking. Remove from heat. Allow them to rest in skillet for 2 minutes.
• Transfer pork chops to a large ungreased glass baking dish, arrange the porkchops in a single layer. Put one pineapple slice on top of each chop and spoon the onions from the pan over them. Bake for 15-20 mins or until done (depending on the thickness of you porkchops) Enjoy!

SMOKED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Put oil and the pork chops in a large deep skillet.
• Pour the hot water over chops.
• Simmer for 20 minutes,turning chops twice.
• Remove chops from pan,discard water.
• Pat chops dry.
• Saute apples in butter till tender.
• Add pineapple,brown sugar, cinnamon, and nutmeg.
• Cook till liquid evaporates.
• Place chops in a baking dish,cover with fruit mixture.
• Pour remaining water into bottom of pan.
• Cover and bake for 30 minutes.
• Uncover and continue baking for another 20 minutes.

SMOKED PORK CHOPS WITH MAPLE GLAZE

Steps:

• In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
• Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
• Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
• Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.

PERFECT SMOKED PORK CHOPS

Steps:

• Start your work at least 8 hours before you want to eat.
• Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
• Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
• Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
• But, in my opinion, at that temperature, you've just wasted a day's work.