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Smoked Double-Thick Pork Chops on a Gas Grill

From

June/July 2007

Smoked Double-Thick Pork Chops on a Gas Grill

Double-thick pork chop recipes can be a tricky endeavor—grilling them over direct heat will char the exterior before the inside is cooked, while “slow and low" cooking makes them grey and pale and leaves the chops tasting steamed. We wanted our Smoked Double-Thick Pork Chops recipe to have great taste, good color, and tenderness—all from the grill. Cooking our pork chops over indirect heat made for juicy and tender meat, and adding some hickory chips infused the pork with a nice level of smoke flavor. Coating the chops in our recipe with a rub of brown sugar and potent herbs and spices helped produce a flavorful crust—quickly grilling the chops over direct heat at the end of cooking gave the crust a crisp texture and rich mahogany color.

Serves 6 to 8

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

Ingredients

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