Grilled Applewood Smoked Pork Chops
Recipe from Midwest Living

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.


Grilled Applewood Smoked Pork Chops

by 2  people


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Servings: 4
Prep Time: 30 mins
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Ingredients
  • 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

Directions
1.
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.
2.
At least 1 hour before smoke cooking, soak the wood chunks in enough water to cover. Drain before using.
3.
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.
4.
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
1.
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.
2.
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.

Note
  • *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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