I’d been wanting to do this meal from the COOKS ILLUSTRATED 2010 SUMMER GRILLING GUIDE
since the Summer and I am really glad I finally got around to it. There was a suggested companion recipe for APPLE CHUTNEY
which I made as well. The pork prep couldn’t have been simpler. The chops were removed from the fridge an hour before smoking and were seasoned with salt and pepper. They were smoked at 275 degrees for an hour, using hickory chunks. At this point the recipe called for a 10 minute rest and you were done. I decide to sear the chops on high heat for 8 minutes on the gas grill. This put a nice sear on the chops. I also had placed a foil pan of DOCTORED BUSH BEANS
on the smoker for 2 hours and they were ready when the chops were done resting. This was one of those truly wonderful meals where everything just came together. The chops were excellent: tender, moist and juicy on the inside with a great smoke flavor. The sear made for a tasty and slightly crisp exterior. The beans were great, sweet and smokey. The chutney was a wonderful surprise, sweet and quite spicy. I’d made a loaf of fresh crusty white bread earlier that day and it was top notch. A great cook and an even better meal.