Adding smoked flavor to your grilled food can be a nice added touch. This Gas Grill-Smoked Pork Chops Recipe adds a nice lightly smoked flavor to the pork chops complimented by a delicious homemade barbeque sauce. The pork chops for this recipe are thick cut to allow enough time for the pork to absorb the smoked flavor before they are finished cooking.
Fire up the grill, place a packet of soaked wood chips between the grate and the burner, and you are ready to create your own smoke flavoring using your gas grill.
This is a simple recipe, and fairly quick. Create the BBQ sauce while your pork chops are smoking – just be sure to use thick cut chops to allow enough smoking time before the chops are done.
Gas Grill Smoked Pork Chops Recipe
Ingredients for sauce
- ½ cup ketchup
- ¼ cup molasses
- 2 tablespoons grated onion
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar (packed)
Ingredients for Pork Chops
- 2 cups wood chips (soaked in water for at least 30 minutes)
- 4 bone-in pork chops (cut 1 ½ inch this) original recipe calls for rib chops – they were not available so I used sirloin chops.
- 2 teaspoons salt
- 2 teaspoons pepper
- Vegetable oil
- Heavy Duty Aluminum foil to create a packet for wood chips.
- Using a piece of heavy-duty aluminum foil place the wood chips in the center and form the foil into a closed packet around them. Using a knife cut slits in the top of the packet to release the smoke. Place the packet between the primary burner and cooking grate. Preheat and prepare the grill on high heat until the foil packet starts to generate smoke. Reduce primary burner to medium-high heat and shut all other burners off.
- Brush chops lightly with cooking oil and season each one with 1/2 teaspoon salt, and pepper. Place chops on the cool side of the grill, close cover, and smoke chops for about 20 minutes, or to an internal temperature of 120F.
- While chops are cooking mix all sauce ingredients together in a medium-size saucepan. Bring mixture to a boil, reduce heat medium, and continue cooking, stirring occasionally, until mixture starts to thicken. Remove a ½ cup of the sauce, and set it aside for a serving sauce.
- Brush chops with sauce, and turn the burners under the chops to medium-high heat. Continue brushing and turning chops until sauce is used up and chops are slightly charred. Cook to an internal temperature of 145F. Remove chops to a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.
- Serve with reserved sauce.
Adapted from Cooks Country Meat Book