Applewood Smoked Pork Chop with Cornbread Stuffing
Recipe Courtesy of Chef Jeff Mall, Zin Restaurant


Smoked Pork Chop Ingredients:

One 12-ounce bottle microbrewed beer

1/4 cup kosher salt

1/4 cup packed brown sugar

1 tblsp molasses

1 tblsp Sriracha hot sauce

4 cloves garlic, thinly sliced

2 tsp black peppercorns

2 tsp minced fresh thyme

2 cups water

4 thick-cut bone-in Coleman Natural pork chops


For the Cornbread Stuffing:

2 tblsp olive oil

1 andouille sausage (about 8 ounces), diced

1 yellow onion, diced

1 stalk celery, diced

1 green bell pepper, seeded, deribbed, and diced

1/4 cup chopped fresh flat-leaf parsley

2 tblsp chopped fresh sage leaves

1/2 cup chicken broth or stock

4 cups crumbled cornbread (about half an 8-inch square pan of corn bread)

salt and freshly ground pepper, to taste



In a large bowl, combine the beer, salt, sugar, molasses, Sriracha hot sauce, garlic, peppercorns, and thyme. Add the water and stir until the salt and sugar have dissolved. Add the pork chops, cover, and refrigerate for 12 hours.

In a large skillet over medium-high heat, heat the oil. Add the sausage and cook, turning until well browned on all sides, 5-6 minutes. Add the onion, celery, and green pepper, and saute until the onion is translucent and soft, 6-8 minutes. Stir in the parsley, sage, and chicken broth, and bring to a boil. Put the corn bread in a large, shallow 8-cup baking dish and pour the onion mixture over the corn bread. Stir gently to coat and season with salt and pepper. Transfer to an oven preheated to 350 degrees F, and bake until browned, about 20 minutes. Remove from the oven and keep warm.

While the stuffing is baking, prepare a charcoal grill for indirect-heat cooking, mounding the hot coals on one side of the grill. Remove the pork from the brine (discard the brine) and pat dry. Soak the apple wood chips in warm water for 10 minutes; drain. Sprinkle the apple wood chips over the coals and place the pork chops on the indirect-heat area of the grill (not over the coals). Cover the grill and smoke the pork chops for 20 minutes. Remove the cover and open the vents to increase the heat; if needed, add a few more coals. Move the pork chops to the direct-heat area of the grill and cook for 2-3 minutes on each side for medium. Transfer to a plate and tent with aluminum foil; let rest for 5 minutes.


Coleman Natural Clover Stornetta

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