The trick is to smoke the meat and not make the meat smoke
CHEESY SMOKED IOWA PORK CHOPS
Date:December 16, 2006 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Cheesy Smoked Iowa Pork Chops
The first step is to make the marinade.
Marinade consists of honey, soy sauce, canola oil, apple & lemon juice, garlic & ginger
Each 1-1/2” thick Iowa pork chop is a complete meal in and of itself
The finished marinade has a strong resemblance to Thai food
The chops emerging from a 5 hour stay in the refrigerator
The marinade is reserved & boiled. The chops are ready to go on the smoker
After a 75 minute smoke the chops are topped with ginger, Cheddar & Monterey Jack cheese
The finished chops
8 cheesy Iowa chops plus Firefly’s coleslaw
Iowa chop, garlic & herb rice, corn and Firefly’s coleslaw
The chops were sweet, flavorful moist & juicy with a nice smoke flavor
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This Paul Kirk recipe’s honey and ginger marinade gives these chops a Thai food taste. The Iowa cut chops refer to a thick center cut pork chop, 1 1/2” thick in this case. The chops were marinated for 5 hours in the honey ginger sauce. The sauce is reserved, boiled and used to mop the chops every 15 minutes. The chops are finished with more fresh ginger, plus a slice each of Cheddar and Monterey Jack cheese. The chops were tender, moist and delicious.