Smoked Double-Thick Pork Chops

WHY THIS RECIPE WORKS Most grilled double-thick pork chop recipes result in a charred exterior and raw meat, or gray meat that tastes steamed. We wanted our pork chops to have great taste and tenderness. Cooking our pork chops over indirect heat made for juicy and tender meat. We used wood chips on the grill to infuse the pork with a nice level of smoke flavor. Coating the double-thick pork chops with a rub of brown sugar and potent herbs and spices helped produce a flavorful crust, and quick grilling over hot coals at the end of cooking gave the crust a crisp texture and rich mahogany color. See the sidebar that follows the recipe.

SERVES 6 TO 8

We prefer blade chops, which have more fat to prevent drying out on the grill, but leaner loin chops will also work. Two medium wood chunks, soaked in water for one hour, can be substituted for the wood chips on a charcoal grill. These chops are huge. You may want to slice the meat off the bone before serving.

¼

cup packed dark brown sugar

1

tablespoon ground fennel

1

tablespoon ground cumin

1

tablespoon ground coriander

1

tablespoon paprika

1

teaspoon salt

1

teaspoon pepper

4

(1¼- to 1½-pound) bone-in blade-cut pork chops, about 2 inches thick, trimmed

2

cups wood chips, soaked in water for 15 minutes and drained

1. Combine sugar, fennel, cumin, coriander, paprika, salt, and pepper in bowl. Pat pork chops dry with paper towels and rub them evenly with spice mixture. Wrap chops in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into pile on 1 side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.

2B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn other burner(s) off. (Adjust primary burner as needed to maintain grill temperature around 275 degrees.)

3. Clean and oil cooking grate. Place pork chops on cool side of grill with bone sides facing hot side of grill. Cover (positioning lid vent over pork if using charcoal) and cook until meat registers 145 degrees, 50 minutes to 1 hour. Slide chops directly over fire (hot side on gas grill) and cook, uncovered, until well browned, about 4 minutes, flipping chops halfway through grilling. Transfer to platter and let rest for 20 minutes. Serve.