Adapted From Pork Chops Recipe

fiver29

Here we go! This recipe was adapted from Cooks Illustrated Best Charcoal Grill-Smoked Pork Chops recipe in the July/August 2009 issue. The original recipe can be found here:

http://www.cooksillustrated.com/recipes/detail.asp?docid=19838

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Best Charcoal Grill-Smoked Pork Chops



Serves 4. Published July 1, 2009. From Cook's Illustrated.

Ok, when I went to the butcher shop I told them I wanted an inch and a half thick bone in rib loin chops. They needed to be about 12 oz. each. For the grated onion I used the large holes on a box grater. I also used hickory chunks on the fire.

Ingredients
Sauce
1/2 cup ketchup
1/4 cup molasses , light or mild
2 tablespoons grated onion (see note)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
Chops
2 cups wood chips , soaked in water at least 30 minutes (see note)
4 bone-in rib loin pork chops (12 ounces each), 1 1/2 inches thick (see note)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons ground black pepper
Disposable 13- by 9-inch aluminum cake pan
Instructions

1. FOR THE SAUCE: I combined all the ingredients in a small saucepan over medium heat. I cooked for 5-7 minutes or until it thickened into a ketchuplike consistency. Transfer ½ cup sauce to small bowl and set aside to serve with cooked chops.


2. FOR THE CHOPS: I lit my fire in the back and front of the egg leaving the center fire free. I hooked up my Guru and set it to 250*.

3. Ok, while the egg is coming to temp, pat the chops dry with a paper towel. I cut two slits in the outer fat so they don't buckle when grilled. Then I put some salt and pepper on each side until it looked right. I used 2 skewers through the loin muscle of each chop about an inch apart close to the bone. The idea here is when I put the chops on Mr. Egg I'll put them bone side down standing up for the smoke phase.


4. Here I put on some hickory chunks, then put a disposable aluminum pan in the middle of the main grate, then added a raised grate on top of that. I put the skewered pork chops on the raised grate above the pan. I kept my Guru probe attached to the main grate and kept it at 250*. Unlike the original recipe I cooked them to 140* internal. I simply prefer my chops cooked more done than the original recipe. It took about 30 minutes to get to 140* internal.

5. I removed the raised grate and drip pan. Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter parts of grill (2 on each side) and cook. I cooked at 375* I cooked covered 5 minutes per side. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone. I cooked until thermapen registered 150* internal. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing ½ cup reserved sauce separately.

These were AMAZING!!!

AnnaG

And where are the pics??? You can't leave us hanging...

Grandpas Grub

Thanks for your adaptation, looking forward to giving it a try.

Kent

Jersey Doug

Yes, thank you for posting. I'll probably give them a try this weekend.