Quick Smoked Pork Chops
Long-cooked barbecue is great, but we wanted that deep smoke flavor (and tender meat) in less than an hour.
Why This Recipe Works
Traditional barbecue involves cooking big cuts of meat over smoke for hours to develop smoky flavor. For optimal smoky flavor in our quicker-cooking thick-cut pork chops, we scatter the wood chips directly over the coals and keep the grill covered throughout cooking to trap the smoke. Brining the chops keeps them moist over high heat, and a rub of salt, pepper, and sugar adds flavor and aids in browning. After developing flavorful char on the hotter side of the grill, we move the chops to the cooler side, swab them with homemade barbecue sauce, and let them cook through while the sauce thickens and caramelizes.
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