Bourbon and Brown Sugar Pork Chops Recipe

Ingredients

Pork Chops

2 bone-in pork chops
2 teaspoons canola, peanut or other high-temp cooking oil

Dry Seasoning

2 teaspoons garlic salt
1½ teaspoons raw sugar
1 teaspoon coarse ground black pepper
¼ – ½ teaspoon cayenne pepper

Compound Butter

6 tablespoons unsalted butter, softened
3 tablespoons brown sugar
1½ tablespoons bourbon
1 teaspoon dry seasoning

Preparation

1. Dry brine the pork chops. Mix the dry seasoning ingredients and reserve one teaspoon for the butter. Dry the pork chops, lightly cover them with oil and sprinkle them all over with the dry seasoning. Place in the refrigerator for 2 to 4 hours.
   HOT TIP – Dry brining is a method that helps meat retain moisture and adds depth of flavour.
2. Make the compound butter. Mix the brown sugar, bourbon, butter, and dry seasoning.
3. Preheat the Smoker. Fill the charcoal basket to ⅓ full. Light one corner, leave the firebox door open until the temperature reaches about 95°C. Shut the door and start gradually shutting the air intake vent until the smoker stabilizes at 135°C.
   HOT TIP – Hardwood lump coal will give the chops a slightly smoky taste but adding a chunk or small split of hickory or apple wood will kick up that level of smoke.
4. Smoke the pork chops. Place the pork chops in the smoker and use a remote probe thermometer to monitor the internal temperature. Smoke the pork chops until they reach an internal temperature of 58°C, about 45 minutes depending on the thickness.
5. Rest the pork chops until the internal temperature begins to drop, about 10-15 minutes.
   HOT TIP – Resting the chops is as important as how you grill it. Don’t bail on the rest period, let it ride.
6. Sear the pork chops long enough to get colour, about 30 seconds to 1 minute per side.
7. Immediately top with one spoonful of the butter and serve.