Smoked Double-Thick Pork Chops

Published June 1, 2007.

Why this recipe works:

Most grilled double-thick pork chops recipes result in a charred exterior and raw meat, or gray meat that tastes steamed. We wanted our Smoked Double-Thick Pork Chops recipe to have great taste, color, and tenderness. Cooking our pork chops over indirect heat made for juicy and tender meat,… read more

Most grilled double-thick pork chops recipes result in a charred exterior and raw meat, or gray meat that tastes steamed. We wanted our Smoked Double-Thick Pork Chops recipe to have great taste, color, and tenderness. Cooking our pork chops over indirect heat made for juicy and tender meat, but it wasn’t the best method for adding flavor. For that, we added some hickory chips to the wood to infuse the pork with a nice level of smoke flavor. Coating the double-thick pork chops with a rub of brown sugar and potent herbs and spices helped produce a flavorful crust, and quick grilling over hot coals at the end of cooking gave the crust a crisp texture and rich mahogany color.

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Serves 6 to 8

Ground fennel can be found in the spice aisle of most supermarkets.

Ingredients

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