Smoked Pork Chops

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!

Smoked Pork Chops

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.