The Culinary Institute of America and The National Association for the Specialty Food Trade
Grilled & Smoked Pork Chops
Yield: 10 portions
| Ingredients | Amount |
|---|---|
| Loin pork chops | 10 ea. |
| Oil, for grilling | as needed |
| Salt | to taste |
| Black pepper | to taste |
| Brine | |
Method
- Portion the pork chops into the brine, submerge and soak overnight.
- Remove the pork chops from the brine and pat dry
- Place the pork on a wire rack. Set up and turn on cold smoker.
- Place a hotel pan of ice in a cold smoker. Place the wire rack containing the pork in the cold oven above the pan of ice. Close oven door and smoke the pork for 10 to 15 minutes only. Do not over-smoke!!
- Remove the pork and refrigerate until service.
- When ready to grill, dip the pork chops in the oil. Season with salt and pepper.
- Place on a hot grill, marking on both sides. Grill to an internal temperature of 145°F.