Real Recipes From Real Home Cooks ®

east, west, and south applewood smoked pork chops

(2 ratings)
Blue Ribbon 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 edges of the pork when cooked. It's a great way to put an enjoyable twist on pork chops.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 50 Min
cook time 1 Hr 25 Min
method Grill

Ingredients For east, west, and south applewood smoked pork chops

  • 1 can
    pears in light syrup (15 oz)
  • 8-10 clove
  • 1 cup
  • 1/2 c
    wildflower honey
  • 1 c
    soy sauce
  • 1/4 c
    apple cider vinegar
  • 2 Tbsp
  • 2 Tbsp
    sesame oil
  • 3 lb
    bone-in or boneless pork chops (about 7 chops)

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

  • Pears being pureed in a blender.
    Purée the pears in a blender, food processor, or small food chopper. Transfer to a saucepan.
  • A head of garlic.
    Chop the garlic and add to the puree.
  • All wet ingredients in a saucepan.
    Add the remaining ingredients except the pork and mix well.
  • Parchment paper covering pork chops with a mallet.
    Place the pork chops on parchment paper. Cover with another sheet of parchment paper and pound the chops to your desired thickness.
  • Pork chops marinating in a plastic bag.
    Add the chops to a large plastic zip-top bag and put enough marinade over the pork chops to saturate them. Seal tight and refrigerate for 30 minutes.
  • Sauce bubbling on the stove.
    Return the remaining marinade to the stove and place over low heat. Stir well and let warm through.
  • Grill grates with lighted charcoal.
    Get your griller or smoker ready. Oil the grates while cool. (I like to cook low and slow at 225/250 degrees F - remember if ur lookin, ur not cooking.)
  • Pork chops on the grill.
    (I like to add applewood chips in my smoker grill after the desired temperature is reached.) Place the pork chops on the grill.
  • Pork chops being brushed with sauce.
    Turn each chop after 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, increase the heat on the grill to 350 degrees F and sear for about 2 minutes per side. Sauce and plate.