Smoked Pork Chops with Bourbon Apple Jam
Courtesy of Chef Brian Jupiter. Cocktail pairing: Bulleit Rye Apple Pie Old Fashioned.
Ingredients
- Pork Chop
6 pork chops 1-inch thick, boneless, about 2-3lbs
1 Tbsp brown sugar
4 cloves garlic, minced
1 tsp dried oregano
2 tsp kosher salt
1 Tbsp Soy Sauce, Low Sodium
1 Tbsp Worcestershire sauce
1 tsp ground coriander
½ tsp dried mustard
1 tsp ground black pepper
- Bourbon Apple Jam
2 qt Apple, Diced
1 Qt Onion, Diced
¾ C Bulleit Bourbon
1 C Water
1 lb Brown Sugar
1 C Granulated Sugar
5 ea Gelatin Sheet (Bloomed)
Directions
- Pork Chop
- Preheat smoker to 200F-220F
- Mix Worcestershire and soy sauce. Rub mixture on pork chops
- Mix dry ingredients and season pork chops on both sides
- Place the chops in the smoker and smoke over indirect heat for about 1 ½ – 2 hours. The internal temp should be 140F-145F.
- Remove the chops from the smoker and let rest for 5 minutes before serving
- On the Grill: Preheat gas grill to 350F. Season as recipe notes. Grill 7-8 minutes on each side. Let rest for 5 minutes before serving.
Bourbon Apple Jam- Bloom gelatin sheets in cold water and set aside
- Add all the remaining ingredients to a heavy bottom pot, stir often and allow to come to a boil
- Reduce heat to simmer and cook until the onions are fully cooked, about 30-45 minutes
- Remove from heat, stir in bloomed gelatin and cool
