Grilled Applewood Smoked Pork Chops

The rub used on the pork chops is a version of the Asian five-spice powder. A homemade mustard sauce, spiked with bourbon, tops the chops.

Recipe from Midwest Living
Grilled Applewood Smoked Pork Chops
30 mins
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  • 4 boneless pork top loin chops, cut 1-1/2 inches thick
  • 2 tablespoons Pork Dry Rub (recipe follows) or your favorite barbecue spice rub*
  • 6 - 8 apple, cherry or orange wood chunks
  • 1 tablespoon butter
  • 1 medium apple, peeled, cored and chopped
  • 1/4 cup chopped onion
  • 1 small clove garlic, minced
  • 3 tablespoons bourbon or apple juice
  • 1 tablespoon apple cider vinegar
  • 2/3 cup chicken stock or broth
  • 1/3 cup yellow mustard
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons honey
  • Salt and ground black pepper
  • Cornbread stuffing
  • Apple cut into julienne strips
Pork Dry Rub
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 2 tablespoons packed brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon coarse (kosher) salt
  • 2 teaspoons whole pink peppercorns
  • 2 teaspoons celery seeds
  • 1 two-inch piece cinnamon stick

Trim fat from chops. Place chops in a single layer in a shallow dish. Sprinkle 2 tablespoons of the Pork Dry Rub evenly over chops; rub in with your fingers. Cover and chill for 2 to 4 hours.
At least 1 hour before smoke cooking, soak the wood chunks in enough water to cover. Drain before using.
In a smoker arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.
Meanwhile, for mustard sauce, in a medium skillet, melt butter over medium heat. Add apple, onion and garlic. Cook over medium heat for 5 minutes or until onion is tender, stirring occasionally. Add bourbon and vinegar. Cook and stir over medium heat until liquid is reduced by half, about 1 minute. Add chicken stock; bring to boiling and cook, uncovered, until liquid is reduced by half, about 3 to 4 minutes. Stir in mustards. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute, stirring often. Remove from heat; add honey. Season to taste with salt and black pepper. Carefully add sauce to a food processor or blender. Cover and process or blend until smooth. Serve warm sauce over chops. Top with apple, if you like.
Pork Dry Rub
In a spice or coffee grinder, combine cooled seed mixture, the brown sugar, dry mustard, chili powder, salt, pink peppercorns, celery seeds, and cinnamon stick. Cover and pulse until coarsely ground.
In a small cast-iron or heavy skillet, combine coriander seeds, whole cloves and whole allspice. Toast and stir over low heat on a gas range for 1 to 2 minutes or until seeds become fragrant and lightly colored. (For an electric range use medium-low heat for 2 to 3 minutes). Cool completely.


  • *Choose a rub that is not too high in sugar. Rubs high in sugar tend to overbrown during long cooking.

nutrition information

Per Serving: cal. (kcal) 594, Fat, total (g) 21, chol. (mg) 178, sat. fat (g) 8, carb. (g) 20, fiber (g) 2, pro. (g) 71, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 1066, Potassium (mg) 1244, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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