Go Back
Smoked Pork Chops with Cold Smoke-Balsamic Glaze

Smoked Pork Chops with Cold Smoke-Balsamic Glaze

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Smoked
Servings 4 pork shops

Ingredients
  

  • For the brined pork chops
  • 4 pork chops bone-in
  • 2 cups sparkling apple cider
  • ½ cup kosher salt
  • 1 TBSP Herbes de Provence
  • ¼ cup brown sugar
  • ½ TBSP garlic powder
  • ½ TBSP black pepper
  • Lemon zest
  • For the Cold Smoke-balsamic glaze
  • ½ cup Kettlehouse Cold Smoke Ale
  • 2 TBSP balsamic vinegar
  • 2 TBSP dark brown sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • Cayenne pepper to taste

Instructions
 

  • For the brined pork chops
  • In a bowl, whisk together the apple juice, brown sugar, kosher salt, Herbes de Provence, black pepper, garlic powder, and lemon zest.
  • Pour brine over the pork chops and refrigerate to overnight.
  • The next day, remove the pork chops from the brine, rinse, and pat dry.
  • Heat the smoker to 180ºF.
  • Place the pork chops in the smoker and smoke for 30 minutes.
  • Take the pork chops out of the smoker, and increase the heat to at least 450ºF.
  • Place the chops into the grill, and Baste the pork chops with the Cold Smoke-balsamic glaze after 10 minutes.
  • Continue to cook the pork chops until the internal temperature reaches 145ºF.
  • Let the chops rest for 10 minutes before cutting.
  • Now we’re cooking!
  • For the Cold Smoke-balsamic glaze
  • Combine all ingredients until well-mixed.
  • Reduce glaze over medium-low heat until it thickens, 15 minutes.
  • Keep warm.
Keyword pork chops