by TANNER JOHNSON
While I don’t often indulge in pork chops, I saw some beautiful bone-in/porterhouse chops at the store and decided to give them a go. Anytime you can choose between boneless and bone-in, I have to go with the bone-in for that extra flavor. The combo of the flavorful marinade and the tangy sauce really complements each other well, and it’s definitely something I’ll be making again!
Ingredients:
- 2 porterhouse/bone-in pork chops
- Cackalacky pepper powder seasoning
- 1/2 cup yellow mustard
- 3 T white vinegar
- Juice from 1 lemon
- 2 T minced garlic
- 1 tsp. cayenne pepper
- 1 tsp. chopped cilantro
Sauce (to top with after cooking) ingredients:
- ¾ cup yellow mustard
- ½ cup honey
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 T ketchup
- 2 tsp. Worcestershire
- 1 tsp. garlic powder
- ½ tsp. salt
- Few dashes of Texas Pete (or any kind) hot sauce
Instructions:
- Season the pork chops generously with Cackalacky pepper powder or any kind of BBQ seasoning.
- In a bowl, mix yellow mustard, white vinegar, lemon juice, minced garlic, cayenne pepper and chopped cilantro.
- Coat the pork chops evenly with the marinade mixture, and let them rest in the fridge for a few hours, allowing the flavors to infuse.
Cooking Process:
- Preheat your smoker or oven to 250°F.
- Smoke the pork chops for approximately 35-40 minutes or until the internal temperature reaches 135°F.
- While the chops are smoking, prepare the searing station by firing up a charcoal or regular grill or a hot cast iron pan until it reaches a temperature in the 650-700° range.
- Once the chops are done cooking in the first part, transfer them to the hot grill for a quick sear, about 2 minutes per side, until they develop a beautiful crust and reach an internal temperature of 145-150°F.
- Lastly, you’ll let them rest for 5-7 minutes while you prepare the sauce to put on top after you slice them up!
Sauce:
- In a saucepan, combine yellow mustard, honey, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, garlic powder, salt and a dash (or 2-3) of hot sauce.
- Simmer the sauce over low heat until it thickens slightly, stirring occasionally.
