Best Charcoal Grill Smoked Pork Chops Recipe 455 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.

EARLY AUTUMN SMOKED PORK CHOPS

Steps:

• Combine ketchup, soy sauce, sugar, strawberry jelly, horseradish, tomato paste, butter, oil, vinegar, salt, black pepper, and paprika together in a saucepan over low heat; cook and stir until marinade is smooth, about 5 minutes.
• Place pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for 1 hour.
• Remove pork chops from marinade, reserving the extra marinade.
• Light charcoals in the grill and add several bags of fall leaves throughout getting the coals ready for grilling.
• Place pork chops on the grill when the coals are about halfway ashed over. Baste pork chops with marinade and flip pork chops. Cover grill with lid so smoke from the leaves can permeate the pork chops. Cook until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BEST GRILLED PORK CHOPS

Steps:

• In deep bowl mix all marinade ingredients.
• Marinate at least 2 hours.
• Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

BEST GAS GRILL-SMOKED PORK CHOPS

Steps:

• FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ½ cup sauce to small bowl and set aside to serve with cooked chops.
• FOR THE CHOPS: Place soaked wood chips in shallow disposable aluminum pie plate and place plate on primary burner (burner that will remain on during barbecuing) and reposition cooking grate(s). Turn all burners to high, close lid, and heat until hot and chips are smoking, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
• While grill is heating, pat chops dry with paper towels. Using sharp knife, cut 2 slits about 1 inch apart through outer layer of fat and connective tissue to prevent buckling. Sprinkle entire surface of each chop with 1 teaspoon salt and ½ teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end. Once chops have been threaded onto skewers, pull apart to create 1-inch space between each.
• Place skewered chops, bone-side down, on cooler side of grill, over aluminum pan. Cover grill and cook until instant-read thermometer inserted into center of pork chop, but away from any bone, registers 110 degrees, 20 to 25 minutes.
• Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter parts of grill (2 on each side) and cook, covered, until browned, 4 to 7 minutes. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone, registers 140 to 145 degrees, 4 to 7 minutes longer. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing ½ cup reserved sauce separately.