Apple Smoked Pork Chops
Boneless pork chops seasoned with rub and slowly smoked with apple and hickory, with optional vegetable sides.
Servings 6 servings
Ingredients
Pork Chops
- 6 boneless butterflied pork chops
- Jeff's original rub to coat both sides
- Jeff's barbecue sauce optional, for serving
- yellow mustard or oil optional binder
Optional Brine
- 1 gallon cold water
- 1 cup kosher salt
- ¾ cup brown sugar
Optional Baby Potatoes
- 1 lb baby red or gold potatoes washed and trimmed
- ½ cup extra virgin olive oil
- 2 tablespoons salted butter
- ¼ cup Italian flat-leaf parsley coarsely chopped
- salt and coarse pepper to taste
Optional Brussels Sprouts
- 1 lb Brussels sprouts cleaned and trimmed
- butter to taste
- salt and coarse pepper to taste
Instructions
Pork Chops
- If brining, dissolve salt and sugar in the cold water, cover the chops and refrigerate about 4 hours. Discard the brine and drain.
- Sprinkle rub on one side of the chops, wait until it looks wet and adheres, then turn and season the other side. Use a little mustard or oil first if desired.
- Prepare the smoker for 215–225°F with equal amounts apple and hickory, using a water pan if available.
- Place the chops on the grate with space between them. Apply smoke for about 2 hours, then continue cooking with heat.
- The source's chops took about 3 hours and were removed at 160°F. Serve hot with sauce on the side if desired.
Optional Sides
- Simmer the potatoes in salted water about 20 minutes until just tender. Drain, dry and quarter. Gently toss with olive oil, butter and parsley; season to taste.
- Steam Brussels sprouts 7–8 minutes until just tender, or boil about 5 minutes. Slice while hot, toss with butter and season.
Notes
Yield: 6 pork-chop servings. Optional side quantities are preserved as written and may make smaller side portions for six. The source's 160°F pork finish is retained, rather than substituting a newer or different doneness preference. Brining is optional and adds about four hours.