Almost like jerk pork but with a nice citrus flavor and a mild heat level. You need to let the pork marinate for a few hours so it’s best to marinate the meat in the morning and cook in the evening.
2 bone-in pork chops, about 10 ounces each
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lemon zest (for garnish)
2 tablespoons lime zest (for garnish)
2 tablespoons orange zest (for garnish)
For the marinade:
1/2 cup diced yellow onion (about one small onion)
1/2 cup orange juice
1/4 cup hot sauce (I use Frank’s or Crystal)
1 tablespoon vegetable or canola oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon granulated garlic
1/2 teaspoon ground chipotle chile
1/2 teaspoon freshly ground smoked black pepper
1/2 teaspoon smoked kosher salt
Combine all of the marinade ingredients in a large sealable container. Add the pork and mari-nate, refrigerated, for at least three hours or up to 24 hours.
Remove the pork from the marinade and pat dry. Reserve the marinade.
Prepare the grill for direct medium-high cooking using your favorite wood (I like apple and hickory).
Place the marinade in a small saucepan and bring to a boil. Reduce the heat and simmer for five minutes. Combine the cornstarch and water; add to the reheated marinade.
Once the smoker is up to temperature put the chops on the cooking grate and smoke/ cook for six minutes per side or to an internal temperature of 150 degrees F. (USDA says you can cook it to 145 degrees F. but I like mine a bit more done.)
Pork chops on the grill
Six minutes per side... cooked to perfection
Plated with steamed broccoli and sweet potatoes
