east, west & south applewood smoked pork chops

★★★★★ 2
a recipe by
Marion Dyess
Deerfield Beach, FL

Once I'm done with the sauce - I let it cool and purée it in a bullet or blender - ummm, delicious! I just like experimenting. These pork chops became an alternative to frying for me. If you don't have a smoker just grill them with some applewood flavoring of some kind - Bon Appetit.

Blue Ribbon Recipe

One bite of these delicious pork chops and you'll completely understand the recipe name. The sauce has an Eastern influence of flavors. But, the cooking method is good ole American. These are cooked low and slow and the meat soaks up all the smokey flavor from the grill. The sauce almost caramelizes and gets crispy around the edge when cooked. A great way to put an enjoyable twist on pork chops.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6
cook time 2 Hr
method Grill

Ingredients For east, west & south applewood smoked pork chops

  • 3 lbs or 7
    pork chops; bone in or boneless
  • 1 cup
  • 1/2 c
    wildflower honey
  • 1 c
    soy sauce
  • 1/4 c
    apple cider vinegar
  • 2 Tbsp
  • 8-10 clove
    fresh chopped garlic
  • 2 Tbsp
    sesame oil
  • 1 can
    pears in light syrup

How To Make east, west & south applewood smoked pork chops

  • Pears being pureed in a blender.
    Purée pears in the small food chopper.
  • A head of garlic.
    Add chopped garlic.
  • All wet ingredients in a saucepan.
    Combine all the wet ingredients.
  • Parchment paper covering pork chops with a mallet.
    Place pork chops on parchment paper. Cover with another sheet of parchment paper and pound slightly to your desired thickness.
  • Pork chops marinating in a plastic bag.
    Take a large plastic bag (that you use to marinate these pork chops) and put enough marinade over the pork chops to saturate them. Refrigerate for 30 minutes.
  • Sauce bubbling on the stove.
    Take what's left of the sauce mixture and place it in a small saucepan on low over the stove with no lid on it.
  • Grill grates with lighted charcoal.
    Get your griller your smoker ready. I like low and slow at 225/250 degrees - remember if ur lookin, ur not cooking.
  • Pork chops on the grill.
    I put applewood chips in my smoker grill after my desired temperature is reached. I'll oil the grill and then place my pork chops on the grill.
  • Pork chops being brushed with sauce.
    Turn each 35-40 minutes and brush with just a little bit of sauce - you don't want them to burn.
  • A pork chop with grill marks.
    At the very end, I crank up the grill to 350 and sear for about 2 minutes a side - sauce and plate.