Bone-In Center Cut Pork Chops

Apple Smoke, Salt and Pepper

This has got to be one of my all time favorites to make typically cooking it at least once a week for my first meal of the day around 1p.

My local grocery store sells these bone-in center cut pork chops two to pack which is the perfect amount for me. Smoking them is pretty easy and (relatively quick).

I first fire up the grill (I currently use a propane grill and add a metal box filled with wood chips down on the burner) to get it up to temp so that it starts working on the apple wood chips. My target temp for the grill is around 250 but I'm fine for it to flucuate between 220-275.

While that's heating up, I unwrap my chops and coat liberally with a 50/50 blend of kosher salt and good coarse black pepper (this is really good for grilled/smoked meat, don't use they dust that people normally keep in their salt and pepper shakers).

I insert my wireless meat probes, one into each chop and then add to the grill.

It typically takes about an hour for them to be done but i'm looking for both probes to report a 145 internal temp.

Let me know if you give this one a try!