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
SERVINGS
4
PREP TIME
30 mins
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

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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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