Kentucky-Style Smoked Pork Chops

Recipe

Main Dish
Kentucky-Style Smoked Pork Chops

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

4
Servings
10min
Prep
3hr5min
Total

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    Description

    It's not a Kentucky recipe if bourbon isn't involved... right? Well, this brined and smoked and have a healthy dose of Kentucky bourbon whiskey and bourbon-barbecue sauce. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 c.plus 2 tbsp. water, divided
    2 tbsp.Hy-Vee salt
    2 tbsp.Hy-Vee brown sugar, packed
    2 c.ice cubes
    1 tsp.black peppercorns
    2 tbsp.Kentucky bourbon, optional
    4(8-oz. each) Hy-Vee Midwest Pork boneless top loin chops, 1-inch-thick, trimmed
    2 c.hickory wood chips
    ½ c.bottled Kentucky bourbon barbecue sauce
    Grilled Broccolini, for serving
    Grilled collard greens, for serving
    Grilled cherry tomatoes, for serving

    Things To Grab

    • 2-quart saucepan
    • Large resealable plastic bag
    • Shallow dish
    • Charcoal or gas grill
    • Paper towels
    • Silicone pastry brush
    • Meat thermometer
    • Aluminum foil

    Directions

    1. Combine 1 cup water, salt, and brown sugar in a 2-quart saucepan. Heat and stir until salt and brown sugar dissolve. Remove from heat. Stir in ice cubes, peppercorns and, if desired, bourbon.

    2. Place chops in large resealable plastic bag set in a shallow dish. Pour brine over chops in bag; seal bag. Refrigerate for 2 to 4 hours.

    3. Soak wood chips in very hot water for 30 minutes; drain. Meanwhile, preheat a charcoal or gas grill with a greased grill rack for indirect cooking over low heat (275 degrees). For a charcoal grill, sprinkle wood chips over coals. For a gas grill, place wood chips in a smoker box or smoking pouch. Place over direct heat. 

      Hyvee Culinary Expert Tip
      To make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.
      Hy-Vee Seasons Magazine
    4. When chips begin to smoke, remove chops from brine; pat dry. Discard brine. Combine barbecue sauce and remaining 2 tablespoons water; reserve half of mixture for serving. Brush some of remaining mixture on both sides of chops. Place chops over indirect heat. 

    5. Cover; smoke for 40 to 50 minutes or until internal temperature reaches 145 degrees, turning and brushing with remaining sauce mixture after 20 minutes. Remove chops from grill; loosely cover with foil and let rest 5 minutes. Serve with reserved sauce and, if desired, Broccolini, collard greens, and/or cherry tomatoes.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 125mg
    • Sodium: 2200mg
    • Total Carbohydrates: 17g
    • Protein: 47g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 2%
    0%
    Vitamin D 6%
    0%
    Potassium 15%

    Recipe Source:

    Seasons July 2019