Check out these bad boys: Niman ranch charcoal smoked pork chops (a pound each!) with homemade bbq sauce.
When I was young, a pork chop equaled a very thin patty of tough pork coated in shake and bake. I hated it.
This pork chop? I do not hate. I LURVE this pork chop.
I would like to institute a national day in honor of this beautiful piece of pork, but I can’t, so please, instead, enjoy the food porn and recipe.
Start out with two fatty pork chops, preferably bone-in rib loin chops (these are center cut), and make sure both are around 1 1/2 inches thick.
Prepping the chops for the grill- salt and pepper, skewers to help hold it's shape while smoking.
Prepping the grill- the heated coals get pushed to both sides, and a foil pan (could use a small sheet pan) is placed in the center to catch any drips. Finally, the grate is placed on, and the meat is placed in the center of the grill and covered with the lid, allowing it to cook through indirect heat.
Cooking the chops: 25 minutes or so in the center of the grill, and they look like the photo in the upper left. At that time, you remove the skewers, brush on homemade sauce, and place the chops directly over the coals to brown and crisp up the fat.
My finished charcoal-smoked pork chops with homemade bbq sauce.
Recipe: Leena’s BBQ Sauce
Summary: Inspired by a Cook’s Illustrated recipe
- 1/2 cup ketchup
- 1/4 cup mild molasses
- 2 TB grated onion
- 2 TB Worcestershire sauce
- 2 TB Dijon mustard
- 2 TB cider vinegar
- 1 1/2 TB Brown Sugar
- Place all ingredients into a small saucepan and bring to a simmer over medium heat. Cook while stirring the mix occasionally, until it is reduced and thicken to around 1 cup, roughly 7 minutes.
- Set aside around 1/2 cup to baste the pork chops, and save the other 1/2 cup to serve with the chops on the side.
Microformatting by hRecipe.