Smokedporkchop Recipes
PAT'S SMOKED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 11
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.
EASY SMOKED PORK CHOPS
Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
- Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
- When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
- Remove from the smoker and let rest, tented with foil, for 10 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 1 g, Cholesterol 40.6 mg, Fat 9.8 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 495.1 mg
SMOKED PORK CHOPS
This recipe came out of Maya Angelous' Hallelujah! the welcome table. I love pork chops and am always looking for new ways to prepare them.This one sounds promising.
Provided by ang_can_cook
Categories Pork
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 409.3, Fat 22.8, SaturatedFat 8, Cholesterol 85.2, Sodium 104.5, Carbohydrate 29.2, Fiber 2.9, Sugar 24.9, Protein 23.1
SMOKED PORK CHOPS
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
- Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g
SMOKED PORK CHOP
Found this one online and everybody thought it was great . I wanna remember where to find it , so there it is .
Provided by Chef Lisonh
Categories Pork
Time 15m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown chops on both sides. Stir in sugar, mustard, vinegar and 1/4 cup water. Bring to boil, reduce heat cover and simmer about 10 minutes or until chops are well covered and hot.4.
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2019-06-16 Instructions. Combine the apple juice, acv, salt, sugar, and bbq rub in a ziplock bag. Add the pork chops to the brine, and then place in the refrigerator for at least an hour, and up to two hours. Setup your smoker to smoke at 225 degrees. Remove the pork chops …
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- Add the pork chops to the brine, and then place in the refrigerator for at least an hour, and up to two hours.
- Remove the pork chops from the brine and pat dry with a paper towel. Season each side of the pork chops with the same rub you used in the brine, and then place the pork chops in your smoker.
THE BEST SMOKED PORK CHOPS RECIPE - JUICY AND NEVER DRY
2021-05-11 Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels. Combine the Rub seasoning in a small bowl, coat all sides of the pork chops. …
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- Start your brine by heating 1 quart of water in a saucepan. Let the water come to a simmer, add the brine ingredients (kosher salt, dark brown sugar, and apple juice). Stir until dissolved then add 1 quart of ice water to the mixture. Add pork chops and brine mixture to a container large enough to hold the pork chops submerged, refrigerate for at least 4 hours, and up to overnight.
- Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels.
THE EASIEST SMOKED PORK CHOPS RECIPE FOR ... - THE SPRUCE EATS
2008-11-13 For our recipe, you'll need fully cooked smoked pork chops, and just a few minutes in a frying pan, under the broiler, or on the grill. These chops are the perfect …
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SMOKED CURED PORK CHOPS - TASTE OF ARTISAN
2020-02-22 Salt-cured pork in this recipe is perfectly fine after two weeks. Salt, cold and dry air of the fridge will protect the meat from spoilage bacteria growing and spoiling the meat. Smell it, it should an …
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- Remove the membrane from the bones on the back of the loin rack. Mix the rub ingredients together and apply evenly all over the loin rack. Put the meat in a pan fitted with a rack.
3 WAYS TO COOK SMOKED PORK CHOPS - WIKIHOW
From wikihow.com
84% (43)Published 2017-11-29Estimated Reading Time 6 mins
- Turn on your grill and set it to medium-high heat. Make sure the grill grates are clean before you put the smoked pork chops on them.
- Brush the grill grates with vegetable oil. This will keep the pork chops from sticking to the grates. Brush the oil on using a basting brush. If you don't have vegetable oil, use a different cooking oil, like olive oil, instead.
- Cook the smoked pork chops on the grill for 2 minutes. After 2 minutes, the bottom sides of the pork chops should be browned.
- Rotate the pork chops 90-degrees and cook them for 2 more minutes. Rotating the pork chops will give them diamond grill marks. If you don’t want the pork chops to have diamond grill marks, you can leave them as they are and let them cook for 2 more minutes.
- Flip the pork chops and cook them for 2 more minutes. After the 2 minutes, check the temperature of the pork chops with a meat thermometer. If the pork chops aren’t at least 145 °F (63 °C), they’re not safe to eat.
- Transfer the pork chops to a plate for serving. Let the pork chops cool for a few minutes before serving. Advertisement.
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- Heat a skillet or grill to high heat. Sear the pork chops briefly on each side, just enough to form a slight crust.
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- Weigh your pork chops in grams. Yes, you need a scale for this recipe because I have no idea how heavy or thick or large your chops are. Once you have your weight, measure out 1.25% of that weight in grams of sea salt, or kosher salt. Now measure out 0.25% - that's one-quarter of one percent - in curing salt if using. If you are not using curing salt, sub in more regular salt.
- Mix the salts and the sugar, if using, together and massage that into the pork. Ideally, you then vacuum seal the pork. If you don't have a vacuum sealer, put the pork chops in heavy freezer bags. Set them in the fridge to cure. You will need to cure these chops for a minimum of 2 days, and for chops as thick as mine, up to a week. Don't worry, this method of salting them prevents the pork from every getting too salty. You can leave the chops in there for 10 days if you wanted.
- When you are ready, get the smoker going. Any wood you like works, but I prefer apple or cherry. Rinse the pork chops in cold water and pat dry. You want them still damp.
- Smoke at 200F for at least 4 hours. You want them to be fully cooked inside, about 150F to 160F. Serve hot or cold.
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- Sprinkle rub on both sides of pork chops. How much you apply is really up to how much you'd like on your pork chops!
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