Ingredients
Salt, to taste
Pepper, to taste
4 whole
1-inch thick Smithfield Prime Pork Chops
4 whole
2/3 cup(s)
Blonde miso
2/3 cup(s)
1/2 cup(s)
Maple syrup
1/2 cup(s)
1/2 cup(s)
Your favorite beer
1/2 cup(s)
1 Tsp.
Black pepper
1 Tsp.
2 Tbsp.
Salted butter, melted
2 Tbsp.
1 whole
Lemon, juiced
1 whole
1
Bag apple wood smoking chips, soaked in water
1
1
Bag charcoal
1
2 whole
Gala apples, thinly sliced
2 whole
2
Celery hearts, thinly sliced
2
1 Tbsp.
Mustard seeds, toasted
1 Tbsp.
1 Tbsp.
Apple cider vinegar
1 Tbsp.
Olive oil, to taste
Directions
Combine miso, maple syrup, beer, lemon juice, butter and black pepper in small bowl. Place pork chops in food storage bag and add marinade. Seal bag and refrigerate 2 to 4 hours.
Heat grill for indirect cooking; oil the grill grates well. Drain apple wood chips and place directly over hot coals to provide smoke. Grill chops over indirect heat until internal temperature reaches 150ºF, adding more wood chips if needed for smoke.
To finish, move chops to direct heat section of grill and cook until nicely charred.
To serve, combine apples, celery, mustard seeds and vinegar. Add some olive oil and season with salt and pepper. Serve with pork chops.
For the Love of Meat
