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Something New-Honey-Chili Glazed Pork Chops

FearlessGrillFearlessGrill Posts: 695
edited 5:45PM in EggHead Forum
My wife developed a pork allergy while she was pregnant last year (:(), so I've been pig-deprived for a while. She took the baby to visit her parents last weekend, so I planned to have a nice porky weekend and make some ribs and pulled pork. Unfortunately, when I went to the butcher shop, they were decidedly unprepared for the nice weather we were having, being mostly stocked with some grey looking leftover corned beef from St. Patrick's Day. I grabbed some pork chops and decided to have those for dinner, and try another butcher the next day (where I did score a butt and some baby backs).

Since I hadn't planned to have pork chops for dinner, I was making it up as I went. I didn't have time to brine or marinate them, so I decided to put on a rub (used some leftover rub I had made up for a butt cook), quickly sear them, then smoke them over low indirect heat till done. I sprayed them with some cider vinegar a few times while cooking, and glazed them during the last few minutes of the cook with a glaze I made up using 1/3 cup honey, 2 tablespoons orange juice, 1 teaspoon garlic powder, and a coarsely chopped serrano chile.

I liked how these came out, and I really liked the flavor of the glaze. They came out a bit dry though, which I could have fixed by brining if I had the time. Also, while I got a nice smoke flavor, I barely got any visible smoke ring, which I thought was a bit strange. Not sure if this is because I seared them 1st, but they tasted fine, so I guess I don't really care.

A full writeup of my cook can be found on our blog at http://www.fearlesskitchen.com/2010/03/recipe-smoked-pork-chops-with-honey-chili-glaze-guest-post-from-fearless-grill.html

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Enjoy!

-John

Comments

  • MickeyMickey Posts: 18,501
    John it looks as you are on to something.
    Just a thought: what if you seared after smoking and would also sear in the sauce even more?
    They do look good....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mickey,

    I thought about searing after to improve the smoke penetration, and will probably try that next time. I'm a bit concerned about burning the glaze though.

    -John
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