Best Glazed Smoked Pork Chops Recipes

Bourbon-Glazed Smoked Pork Chops image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

6 smoked bone-in pork rib chops (1/2 inch thick; 1 pound total)
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon light-brown sugar
1 tablespoon bourbon
1 tablespoon safflower oil

Steps:

Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.

Cold Smoked Maple-Balsamic Glazed Pork Chops image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups wood chips (hickory or applewood or mesquite), soaked in cold water for at least 30 minutes
4 (1-inch) bone-in center cut pork chops
1 cup balsamic vinegar
1/4 cup maple syrup
Pinch allspice
Salt and freshly ground black pepper
Canola oil

Steps:

Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

Glazed Smoked Pork Chops image

Yield Serves 6

Number Of Ingredients 11

1/4 cup red currant jelly
1 teaspoon cider vinegar
a center-cut smoked pork loin (about 8 chops)*
mustard sauce:
as an accompaniment
1/2 cup Dijon mustard
2 tablespoons sugar
1/4 cup white-wine vinegar
2/3 cup vegetable oil
3 to 4 tablespoons water
*available at some butchers

Steps:

To make the pork chops:
Preheat oven to 350°F.
In a small saucepan melt jelly with vinegar over moderate heat, stirring, and in a roasting pan brush pork all over with jelly. Cover pork with foil and roast in oven 1 hour. Remove foil and brush pork with pan juices. Reduce temperature to 325°F. and roast pork, uncovered, 15 minutes more. Let pork stand 15 minutes.
Serve pork, cut into chops, with mustard sauce.
To make the sauce:
In a bowl whisk together mustard, sugar, and vinegar until sugar is dissolved and whisk in oil until sauce is emulsified. Whisk in water to thin sauce to the desired consistency. Sauce may be made 1 day in advance and kept covered and chilled. Serve sauce at room temperature. Makes 1 1/2 cups.