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Best Charcoal Grill-Smoked Pork Chops

kept byimgib
recipe byCooks Illustrated

For a grill-smoked pork chop recipe that had it all—charred crust, rosy-pink, ultra-moist meat, and true smoke flavor throughout—we reversed the cooking process by starting low and finishing with a quick sear. Bone-in chops were the best bet f...(more)

Buy chops of the same thickness so they will cook uniformly. We prefer the flavor of natural pork, but enhanced pork (injected with a solution of water, salt, and sodium phosphate to prevent the meat from drying out) can also be used, but don’t sprinkle with salt in step 3. Use the large holes on a box grater to grate the onions. Although we prefer hickory wood chips, any variety of chip will work, except mesquite.


1/2cup ketchup
1/4cup molasses, light or mild
2tablespoons grated onion (see note)
2tablespoons Worcestershire sauce
2tablespoons Dijon mustard
2tablespoons cider vinegar
1tablespoon brown sugar
2cups wood chips, soaked in water at least 30 minutes (see note)
4 bone-in rib loin pork chops (12 ounces each), 1 1/2 inches thick (see note)
4teaspoons kosher salt or 2 teaspoons table salt
2teaspoons ground black pepper
Disposable 13- by 9-inch aluminum cake pan



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