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Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night Recipe

Smoked Pork Chops with Maple Pepper Glaze

Smoked Pork Chops with Maple Pepper Glaze, tender, juicy, and sweet with a “Kiss of Maple Smoke” all through it. This is “Part Three” of our 3 part recipe on Cold Smoking Pork on the Sawtooth Grill. We’ve all seen smoked pork chops in the grocery store. They bring me to tears, cut so small, priced like gold and full of chemicals. My thought was why not make your own? And we’ll show you how to do that one step better on the Sawtooth Grill.

I truly believe these are the best pork chops we have ever, let me repeat EVER eaten! A few weeks ago we you showed how to cold smoke pork chops and Piggy Prime Rib; we did not even fire up our Sawtooth grill because cold smoking is done less than 100 degrees (38c). We seasoned 5 pounds of 2 inch boneless pork loin chops and a 6 pound bone in pork loin with our own “Date Night Butt Rub” and cold smoked them for around 3 hours. Most things don’t pick up any more flavor after 2 hours.

Then we placed the pork in an air tight bag and let it get all happy for a week before we put our chops back on the grill for 20 minutes. These were truly a Wonderful Experience!!! So tender and juicy with a kiss of maple smoke all through it. Not just the outside of them. Then, Patti created a Maple Pepper Glaze. That is perfect on any pork, chicken, turkey and veggies…

See Video: http://datenightdoins.com/video-smoked-pork-chops-with-maple-pepper-glaze/

Smoked Pork Chops with Maple Pepper Glaze
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes @ 400* (205c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple

Link to How to Cold Smoke Pork: http://datenightdoins.com/how-to-cold-smoke-pork/

Link Piggy Prime Rib: http://datenightdoins.com/cold-smoked-piggy-prime-rib/

Ingredients: Smoked Pork Chops with Maple Pepper Glaze

Ingredients: Glaze

Smoked Pork Chops with Maple Pepper Glaze
A Wood Pellet Grill Recipe

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night Recipe

Our Ingredients

Cooking Directions: Smoked Pork Chops with Maple Pepper Glaze

For the glaze just whisk together all the ingredients and set aside until you are ready for it.

We had already Cold Smoked” our Pork loin Chops, but if you haven’t done that you can still smoke/cook it this way.

Preheat the Sawtooth grill to 400* (205c). We have already done a nice coating of Our “Date Night Butt Rub” when we cold smoked them. Then we wrapped them and let everything blend and get happy for a week. But again you can season them now and just let them blend for at least 15 minutes before they go on the hot Grill Grates, a few hours would be ever better.

Brush them with the glaze and place them on the “HOT” Grill Grates for 10 minutes per side with a quarter turn at 5 minutes. After you turn them over brush them with the glaze again.

Grill until your pork chops have reached an internal temperature of 140* (60c). Pull them off the grill, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). 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 degrees (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.

Smoked Pork Chops with Maple Pepper Glaze
A Wood Pellet Grill Recipe

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night Recipe

Glazed and On the HOT Grill Grates

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night RecipeAfter 10 Minutes Turn them and Glaze Again

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night RecipeLove My Grill Grates

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night Recipe

Time to Pull Them off the Grill

Smoked Pork Chops with Maple Pepper Glaze
A Wood Pellet Grill Recipe

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night Recipe

Lookin’ Good

Smoked Pork Chops, Maple Pepper Glaze, How to BBQ, Ken Patti BBQ, Pellet smoking, Wood Pellet grill, BBQ, smoker, recipe, Date Night RecipeLet’s Eat!!!

Smoked Pork Chops with Maple Pepper Glaze
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Sawtooth, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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

http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Our Cutlery Provided By:

http://datenightdoins.com

Smoked Pork Chops with Maple Pepper Glaze
Recipe Type: Pork Loin Chops
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Smoked Pork Chops with Maple Pepper Glaze, tender, juicy, and sweet with a “Kiss of Maple Smoke” all through it. This is “Part Three” of our 3 part recipe on Cold Smoking Pork on the Sawtooth Grill. We’ve all seen smoked pork chops in the grocery store. They bring me to tears, cut so small, priced like gold and full of chemicals. My thought was why not make your own? And we’ll show you how to do that one step better on the Sawtooth Grill. I truly believe these are the best pork chops we have ever, let me repeat EVER eaten! A few weeks ago we you showed how to cold smoke pork chops and Piggy Prime Rib; we did not even fire up our Sawtooth grill because cold smoking is done less than 100 degrees (38c). We seasoned 5 pounds of 2 inch boneless pork loin chops and a 6 pound bone in pork loin with our own “Date Night Butt Rub” and cold smoked them for around 3 hours. Most things don’t pick up any more flavor after 2 hours.
Ingredients
  • Ingredients: Smoked Pork Chops with Maple Pepper Glaze
  • 6 pork loin chops, about 1 ½ “ each
  • Our Date Night “Butt Rub”
  • Ingredients: Glaze
  • 4 teaspoons butter, melted
  • ½ cup maple syrup
  • ¼ cup fresh lemon juice
  • 1 Tablespoon our Date Night Doins “Date Night Heat”
Instructions
  1. For the glaze just whisk together all the ingredients and set aside until you are ready for it.
  2. We had already “Cold Smoked” our Pork loin Chops, but if you haven’t done that you can still smoke/cook it this way.
  3. Preheat the Sawtooth grill to 400* (205c). We have already done a nice coating of Our “Date Night Butt Rub” when we cold smoked them. Then we wrapped them and let everything blend and get happy for a week. But again you can season them now and just let them blend for at least 15 minutes before they go on the hot Grill Grates, a few hours would be ever better.
  4. Brush them with the glaze and place them on the “HOT” Grill Grates for 10 minutes per side with a quarter turn at 5 minutes. After you turn them over brush them with the glaze again.
  5. Grill until your pork chops have reached an internal temperature of 140* (60c). Pull them off the grill, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). 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.

 

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