Smoky Barbecue-Glazed Pork Chops
Indulge in the rich, smoky flavors of these delectable pork chops, marinated in a homemade Southern barbecue sauce that beautifully marries sweetness with a hint of heat. Inspired by Rob Rainford's culinary expertise, this dish elevates a classic barbecue experience, perfect for gatherings or a special family dinner. The combination of freshly brewed coffee and rye whiskey adds depth, while hickory smoke infuses every bite with a warm, comforting aroma. Serve these succulent chops alongside your favorite sides for an unforgettable meal.
4
Servings
150
Calories
15
Ingredients
Ingredients
Pork Chops
4 (10 ounce, bone-in)
Low Sodium Chicken Broth
3/4 (cup)
Freshly Brewed Coffee
1/2 (cup, cooled)
Ketchup
1/2 (cup)
Brown Sugar
1/2 (cup, packed)
Grated Onion
1/3 (cup)
Rye Whiskey
1/4 (cup (Crown Royal))
Cider Vinegar
1/4 (cup)
Worcestershire Sauce
2 (tablespoons)
Minced Canned Chipotle Peppers
1.5 (teaspoons)
Adobo Sauce
1.5 (teaspoons)
Prepared Mustard
1 (tablespoon)
Garlic Cloves
3 (minced)
Vegetable Oil
1/4 (teaspoon)
Hickory Chips
6 (cups, soaked)
Instructions
1
In a skillet, combine the cold coffee, chicken broth, ketchup, and brown sugar. Grate the onion directly into the skillet, then add the mustard, Worcestershire sauce, minced chipotle peppers, garlic, adobo sauce, and a pinch of salt. Stir well.
2
Heat the skillet over medium-high heat until the mixture starts to boil. Reduce the heat and let it simmer lightly for 5 minutes. Remove from heat and refrigerate the sauce for 1 hour to let the flavors meld.
3
In a large resealable bag, pour in the cooled barbecue sauce and add the pork chops. Seal the bag and marinate in the refrigerator for 20 minutes.
4
While the pork is marinating, soak 2 cups of hickory chips in water for 1 hour.
5
After soaking, drain the chips. Create a smoke pouch by mixing the soaked, drained wood chips with 1 cup of dry hickory chips on a sheet of aluminum foil. Fold the foil around the chips to seal them in a pouch and use a fork to poke holes in the top and bottom for smoke flow.
6
Preheat your barbecue to medium-high heat, aiming for about 375°F (190°C) on one side.
7
Place the smoke pouch directly over the heat source. Leave the opposite side of the grill without heat. Close the lid and wait for smoke to fill the barbecue.
8
Once you see smoke, place the marinated pork chops on the cool side of the grill. Lower the heat to approximately 220°F (110°C) and smoke the chops for about 1 hour, or until done to your liking.
9
Remove the pork from the grill and transfer it to a tray. Loosely cover with aluminum foil and let rest for 10 minutes.
10
While resting, warm the reserved Southern barbecue sauce in a skillet over medium heat. Once warm, add the smoked pork chops to the skillet to coat with the sauce before serving.
Nutrition Information
7.5
Fat
12.5
Carbs
10.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Smoky Barbecue-Glazed Pork Chops recipe?
The recipe uses four 10-ounce bone-in pork chops as the primary protein.
How many people does this pork chop recipe serve?
This recipe is designed to yield 4 servings.
What are the key ingredients for the homemade Southern barbecue sauce?
The sauce is made from a blend of coffee, chicken broth, ketchup, brown sugar, onion, mustard, Worcestershire sauce, chipotle peppers, garlic, adobo sauce, rye whiskey, and cider vinegar.
How long should the pork chops marinate in the refrigerator?
The pork chops should be marinated in the refrigerator for 20 minutes.
What type of wood chips are recommended for smoking the meat?
Hickory chips are recommended to provide the characteristic warm and comforting smoky aroma.
How long do the hickory chips need to soak in water?
The wood chips should be soaked in water for 1 hour before being drained and used for smoking.
How do you prepare the smoke pouch for the barbecue?
Mix 2 cups of soaked, drained hickory chips with 1 cup of dry hickory chips on aluminum foil. Fold to seal and poke holes in the top and bottom with a fork.
What is the initial preheat temperature for the barbecue?
The barbecue should be preheated to medium-high heat, aiming for approximately 375°F (190°C) on one side.
At what temperature should the pork chops be smoked?
Once smoke appears, lower the heat to approximately 220°F (110°C) to smoke the chops.
How long does the smoking process take for the pork chops?
The pork chops should be smoked for about 1 hour, or until they are cooked to your personal preference.
What is the nutritional information for one serving?
One serving contains 150 calories, 7.5g of fat, 12.5g of carbohydrates, and 10.5g of protein.
Which specific brand of rye whiskey is mentioned in the recipe?
The recipe suggests using Crown Royal rye whiskey for the sauce.
Do I need to cook the barbecue sauce before marinating the meat?
Yes, you must simmer the sauce for 5 minutes and then refrigerate it for 1 hour to let the flavors meld before adding the meat.
Should the pork chops be placed directly over the heat source while smoking?
No, the pork chops should be placed on the cool side of the grill (indirect heat) while the smoke pouch is over the heat source.
How long should the pork rest after being removed from the grill?
The pork should be loosely covered with foil and allowed to rest for 10 minutes.
How do you apply the final glaze to the pork chops?
Warm the reserved Southern barbecue sauce in a skillet and then add the smoked pork chops to coat them before serving.
What purpose does the coffee serve in this recipe?
The freshly brewed coffee adds a unique depth and complexity to the homemade barbecue sauce.
What gives the recipe its spicy 'hint of heat'?
The heat comes from the combination of minced canned chipotle peppers and adobo sauce.
Can I use boneless pork chops for this recipe?
The recipe specifies 10-ounce bone-in chops, but boneless can be used though cooking times may need adjustment.
Who is the culinary inspiration behind this dish?
The dish is inspired by the culinary expertise of Rob Rainford.
Is the onion chopped or prepared differently for the sauce?
The onion should be grated directly into the skillet for a smoother sauce consistency.
What type of vinegar is used in the marinade?
The recipe calls for 1/4 cup of cider vinegar.
How many garlic cloves are needed?
You will need 3 minced garlic cloves for the barbecue sauce.
What amount of brown sugar is required?
The recipe requires 1/2 cup of packed brown sugar.
Is there any salt added to the recipe?
A pinch of salt is added to the sauce mixture during the initial combining of ingredients.
What is the total number of ingredients used?
There are a total of 15 ingredients listed for this recipe.
Can I use regular chicken broth instead of low sodium?
The recipe suggests 3/4 cup of low sodium chicken broth to better control the salt levels.
How much vegetable oil is used?
A minimal amount of 1/4 teaspoon of vegetable oil is included in the ingredient list.
What type of mustard is recommended?
The recipe calls for 1 tablespoon of prepared mustard.
Does the recipe contain any fiber or sugar data in the nutritional information?
No, the specific fiber and sugar counts are not provided in the raw data.