Smokey Mesquite Pork Chops Food

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
• Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
• While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
• Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer 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.

MESQUITE GRILLED PORK CHOPS WITH SWEET ONION

Steps:

• In large shallow dish or resealable food-storage plastic bag, mix marinade mix, water and oil. Add pork chops and onion; turn to coat. Cover dish or seal bag; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill.
• When grill is heated, remove pork and onion from marinade; reserve marinade. Place pork and onion on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 15 minutes, turning once and brushing frequently with marinade, until pork is no longer pink in center. Discard any remaining marinade.

SMOKY GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

SMOKEY MESQUITE PORK CHOPS

Steps:

• Combine orange juice, bourbon (if using), brown sugar, and mesquite seasoning in a shallow bowl or zip lock bag.
• Add pork chops, cover or zip and marinate in refridgerator a minimum of 1 hour.
• Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.

MESQUITE PORK LOIN NORMANDY

Steps:

• Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours.
• Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate.
• Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour. Remove from oven, transfer pork loin to a cutting board, and let rest.
• In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes. Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl. Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper. Add the soaking liquid mixture to the apples and stir to coat. Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place.
• Slice pork loin down and transfer to a serving dish. Spoon sauce and apples over the meat and garnish with parsley sprigs.

MESQUITE GRILLED PORK CHOPS

Steps:

• Place mesquite chips in water and let soak for at least 30 minutes.
• Set pork chops out at room temperature for 30 to 45 minutes before grilling.
• Combine all paste ingredients.
• Spread paste mixture on pork chops covering all sides completely using all of the mixture.
• Drain mesquite chips and place in a small disposable aluminum foil pan.
• Preheat gas grill on high until hot using both burners.
• Lift up grate on one side and place aluminum foil pan directly on fire.
• Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
• Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
• Place pork chops on grill side with no heat.
• Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
• Remove from grill, cover with foil and let rest for 5 minutes.

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.