How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Best Gas Grill-Smoked Pork Chops?

You need 13 ingredients. The key ingredients include: Sauce, 1/2 cup ketchup, 1/4 cup light molasses or 1/4 cup mild molasses, 2 tablespoons grated onions (see note), and more.

Is Best Gas Grill-Smoked Pork Chops suitable as meat & poultry?

Yes, Best Gas Grill-Smoked Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Best Gas Grill-Smoked Pork Chops?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Gas Grill-Smoked Pork Chops Recipe

Name: Best Gas Grill-Smoked Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/2 cup ketchup; 1/4 cup light molasses or 1/4 cup mild molasses; 2 tablespoons grated onions (see note); 2 tablespoons Worcestershire sauce; 2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 1 tablespoon brown sugar; Chops; 2 cups wood chips, soaked in water at least 30 minutes (see note); 4 bone-in rib pork loin chops, 1 1/2 inches thick (12 ounces each); 4 teaspoons kosher salt or 2 teaspoons table salt; 2 teaspoons ground black pepper

1

FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside to serve with cooked chops.

2

FOR THE CHOPS: Place soaked wood chips in shallow disposable aluminum pie plate and place plate on primary burner (burner that will remain on during barbecuing) and reposition cooking grate(s). Turn all burners to high, close lid, and heat until hot and chips are smoking, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).

3

While grill is heating, pat chops dry with paper towels. Using sharp knife, cut 2 slits about 1 inch apart through outer layer of fat and connective tissue to prevent buckling. Sprinkle entire surface of each chop with 1 teaspoon salt and 1/2 teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end. Once chops have been threaded onto skewers, pull apart to create 1-inch space between each.

4

Place skewered chops, bone-side down, on cooler side of grill, over aluminum pan. Cover grill and cook until instant-read thermometer inserted into center of pork chop, but away from any bone, registers 110 degrees, 20 to 25 minutes.

5

Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter parts of grill (2 on each side) and cook, covered, until browned, 4 to 7 minutes. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone, registers 140 to 145 degrees, 4 to 7 minutes longer. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing 1/2 cup reserved sauce separately.

Best Gas Grill-Smoked Pork Chops

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