SMOKED SAUCY PORK CHOPS
This comes from Rob Rainford of License To Grill. Sounds absolutely fantastic and didn't want to lose this recipe so I am posting on here.
Provided by Carmen B.
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Southern BBQ Sauce:.
- To prepare barbecue sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic, adobo sauce and salt.
- Place skillet over medium high heat and let mixture come to a boil. Lower the heat and simmer lightly for 5 minutes. Remove from heat and place the sauce in the refrigerator for 1 hour to allow flavours to infuse.
- Pour into a large resealable bag along with the pork chops. Let marinade for 20 minutes.
- Soak 2 cups of hickory wood chips in water for one hour.
- To build smoke pouch, add the soaked, drained wood chips on 1 sheet of aluminium foil. Place 1 cup of dry wood chips to wet and mix. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
- Preheat bbq to medium high heat on one side 375 F /190°C.
- Place one smoke pouch directly over the heat source. Leave the opposite side cool. Close lid and wait until the smoke has begun to fill the cavity of the barbecue.
- Once you have achieved smoke place the pork on the cool side of the grill. Reduce heat to 220 F / 110 C and smoke for 1 hour.
- Remove pork from grill, place on tray and cover with aluminium foil. Let pork rest for 10 minutes. Warm the southern barbecue sauce in a large skillet over medium heat.
- Place pork chops in the skillet with barbecue sauce to warm.
Nutrition Facts : Calories 770.1, Fat 37.1, SaturatedFat 12.7, Cholesterol 191.4, Sodium 657.5, Carbohydrate 39.2, Fiber 0.5, Sugar 35.1, Protein 59.4
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