Pork chops often have a reputation for being a little dull . . . dry . . . lifeless . . . but this needn’t be the case.
Here’s a step-by-step guide to how I cook the best pork chops you’ll ever have . . . pretty much guaranteed!
The Chops
As you possibly expected, I was back off to the ‘Village Butchers‘ website to order these chops.
Left with the bone in and rind on (the traditional way) I purchased 2 x Pork Loin Chops for just £4.99.
The Prep – Chops
I simply covered both sides (and edges) in ‘Norfolk Smoke Pit – Honey & Mustard‘, wrapped in cling film and placed in the fridge for 4 hours.
The Prep – Bourbon Glaze
Mix the following ingredients together:
- 80g Maple Syrup
- 40g Bourbon
- 30g Ketchup
- 30g Brown Sugar
- 2 tsp Apple Cider Vinegar
- 2 tsp ‘Honey & Mustard‘ Rub
This glaze needs bringing to the boil and then simmering for around 15 minutes until you get a nice syrupy consistency.
The Smoke
Today I decided to use the ‘Kamado Joe – Joe Jnr‘ simply because it was bloody freezing outside and I knew this little beauty wouldn’t give me any problems.
I set up for indirect cooking and once up to temp (300°F) I added a block of cherry wood from ‘Hot Smoke Dorset‘ and put the chops and glaze in for some cherry smoke goodness.
Once the MEATER was showing me the chops were at 135°F it was time to switch things up a gear. I removed the deflector, stirred up the coals a little and opened up all vents.
The Glaze
All I needed to do in this final step was to cover the chops in the sticky Bourbon glaze and get ready for 2-3 minutes of high heat searing on each side.
Note: I like to stand the chops up against each other and give the skin / fat a blast too . . . why not eh!
Once the internal temperature is 145°F it’s time to remove and let rest for 5 minutes before slicing / serving.
The Final Result
