Pepper Glazed Pork Chops were a hit! We cold smoked our chops then sealed them up and let them get “Happy” for a few days. What a treat!

Pork’s mild flavor lends itself so well to rich coffee smoke and the savory pepper glaze that Patti made for us. We seasoned our chops with Loubier Italian Seasoning that just brought all the flavors together to make these really great!

We did a sear using my Dad’s (mine) griddle on the Green Mountain grill. You can bet we’ll be doing these again.

We prefer the boneless pork loin chops because we cut them ourselves and you can, too. We get a whole pork loin and cut it into chops and pork loin roasts. Easy to do and so much cheaper than buying them separately. We served them with cheesy twice baked potatoes for a nice mild accompaniment to the strong flavor of the black pepper glaze.

Note: A little history on my griddle. From research it is over a 100 years old, no brand name. I found it at a yard sale. (40 something years ago.) I used it for years for camp cooking. Once camping with my folks my Dad spotted it and it ended up in the back of his truck when Mom and Dad left for home. (Unknown to me) To make a long story short my Dad and I stole that griddle back and forth from each other over the next 20 years. I can’t see this griddle without thinking about all the shenanigans and stories about how that griddle would disappear and then reappear like magic…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 10 minutes
Cook Time: 20 minutes @400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Gold Blend BBQ Pellets

Ingredients: Pepper Glazed Pork Chops 

• 6 boneless pork loin chops, about 2” thick (cold smoked is optional)
• Loubier Italian seasoning, to taste
• Cooking Spray
  

Black Pepper Glaze 

• 3 ½ cups beef broth
• ¼ cup minced garlic
• ½ sweet onion, minced
• 4 Tablespoons low sodium soy sauce
• 2 Tablespoons Worcestershire sauce
• 2 teaspoons Butcher BBQ Hickory seasoning
• 4 Tablespoons corn starch
• 2 teaspoons olive oil
• 2 teaspoons brown sugar
• 1 Tablespoon coarse ground fresh black pepper

Backyard BBQ
A Wood Pellet Grill Recipe

 

Note: Cold Smoking is easy, you don’t need anything but some kind of smoke generator. I use a Wedgie a lot, have used smoke tubes and they all do a nice job. But today I am using Smoke Daddy’s Cold Smoke Generator. I really like the control it gives you in adjusting the amount of smoke.

I was sent some coffee pellets to review and used the last of them in this cook, we’re looking forward to when these go into production.

This Link will show you the “Smoke Daddy” Cold Smoke generator doing some cheese:
https://datenightdoins.com/smoke-daddy-cold-smoked-cheese/

This Link will show you “Smoke Daddy” Cold Smoke generator doing some pork and baloney.
https://datenightdoins.com/cold-smoked-baloney/

Cooking Directions: Pepper Glazed Pork Chops

Sauce: In a medium saucepot sauté onion and garlic in olive oil until lightly browned.

Whisk in remaining ingredients until well blended. Simmer on low heat until slightly thickened.

Pre-heat griddle on the grill to 400* (205c).

Season your chops.

When your griddle is HOT give it a light spray with a good cooking spray.

Place your chops directly onto the hot griddle.

I gave these about 8 minutes per side but use this as a rule of thumb. Your cooking times will vary with the thickness of your chops.

Go by the internal temperature of your chops. You are looking for around 135* (57c) to pull them off the grill so you don’t dry them out.

Brush with the pepper sauce/glaze and you are ready to eat!

When the meat reaches an internal temperature around 135* (57c) pull it off, cover and let it rest for 5 to 10 minutes before serving. U.S.D.A. Safe is 140* (60c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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