Can't Wait Till Summer!
I know it's not officially Summer yet, but it sure does look like it outside today. It's so sunny I had no choice but to bring out the smoker. I decided to smoke some pork chops and serve them with some Hawaiian macaroni salad.
I started with some beautiful bone-in pork chops. I like the bone-in because I want my meat to stay real moist throughout the smoking process and I find that the bone-in pork chops helps keep the meat moist.
Mix up the seasoning blend add a little olive oil and mix well. You could marinate the meat overnight if you have the time, or head straight for the grill.
There done, that quick and look, can I get a YUM!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hr. 10 min.
Servings: 8 pork chops
Ingredients:
8 bone in pork chops
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
2 tbsp. extra virgin olive oil
Directions:
Preheat smoker to 240 degrees.
Rinse pork chops, pat dry, sprinkle all the seasonings and olive oil, mix well. You can marinate this overnight if you choose. Smoke pork chops at 240 degrees for 2 hours. You can also grill the meat if you so desire.
Huli Sauce:
2 c. ketchup
1 c. pineapple juice
1/4 c. apple cider vinegar
8 tbsp. brown sugar
1/2 tbsp. black pepper
1/2 tbsp. dry mustard
2 tsp. creole seasonings or seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. molasses
1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce
Mix everything together, bring to a boil, reduce heat, simmer for about 30 minutes, stirring occasionally.
these look great. anything tastes better with smoke - Feed Your Soul too
ReplyDeleteThank you Peter.
Deletedo you use the huli sauce for basting while these are grilling?
ReplyDeleteHello Sue,
DeleteNo I don't baste with the sauce while they cook, only after they are done to prevent burning the meat. Now, lol....my husband does baste with the sauce the last twenty minutes...just because I say not to do it...the choice is up to you, but if you decide to baste make sure you really watch the meat or they will burn.
We are making these today, I'll let you know how they turn out! Not sure what wood we will use to smoke them with, probably apple. Thanks again for these great recipes, Contessa!
ReplyDeleteThanks Anastasia, I used hickory but apple wood would work great.
Delete