Smoked Pork Chops with Homemade Apple Chutney
These easy apple cider brined smoked pork chops are tender, juicy, and delicious! A homemade apple chutney perfectly compliments the bone-in pork chops for the perfect Fall dinner on the pellet grill!
Servings: 3 people
Ingredients
- 3 thick cut, bone-in pork chops
- 2 cups apple cider
- 2 tablespoons kosher salt
For the Pork Chop Seasoning:
- 2 teaspoons garlic powder
- ½ tablespoon salt
- ½ tablespoon pepper
- 1 teaspoon sugar
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ⅛ teaspoon cumin
- ⅛ teaspoon chili powder
For the Apple Chutney:
- 1 tablespoon unsalted butter
- ½ medium yellow onion small diced
- 2 apples diced
- ½ cup apple cider
- 2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- pinch of salt
- 2-3 tablespoons orange liqueur *Optional, or substitute a bit of orange zest and fresh-squeezed orange juice
Instructions
- Brine the pork chops. In a gallon-sized zip top bag, add the apple cider and kosher salt. Mix well to allow the salt to dissolve a bit. Then, add the pork chops to the bag. Zip the bag, removing as much air as possible, and brine the pork chops for 6-8 hours in the refrigerator. Be sure that the chops are completely submerged in the liquid – placing the bag in a pot is great for this.
- Make the pork chop seasoning. In a small bowl, mix together all ingredients for the homemade pork chop seasoning until well combined. Set aside.
- Preheat the grill or smoker. When the pork chops are almost done brining, heat the grill or smoker to 225℉ with your choice of wood or pellets.
- Season and smoke the pork chops. After brining for 6-8 hours in the refrigerator, remove the pork chops from the liquid and pat dry with paper towels. Season all sides of the pork chops with the pork chop seasoning. Place the chops directly on the grill grate and close the grill lid. Smoke for about 2 hours at 225℉, until the internal temperature reaches about 142℉. *See notes.
- Make the apple chutney (while the pork chops are smoking). Add butter and diced onions to a large skillet over medium heat. Cook onions until slightly tender and just starting to get some color, about 3-5 minutes. Then add diced apples and cook an additional 3-5 minutes, stirring frequently. Add the remaining chutney ingredients to the apples and onions. Adjust heat down to medium-low and continue to cook about 10 minutes, stirring often, until the apples are tender to your liking and the sauce has thickened. *The apple chutney sauce will continue to thicken some as it cools.
- Rest and serve the smoked pork chops. When the pork chops are done smoking, transfer to a serving platter or cutting board to rest. Allow the chops to rest for 10 minutes. Spoon on a generous amount of the sweet apple chutney. Serve warm and enjoy!
Video
Notes
- Internal Temperature for Pork Chops – The USDA recommends cooking pork chops to a minimum internal temperature of 145°F, but I have cooked enough pork chops to know that 2-3 degrees of carryover cooking is normal, especially with a 10 minute resting period. You can pull your chops off the grill at 144-145°F if you prefer.
- *NOTE – Different grills maintain heat differently, and the grill temperature can vary drastically (by 50 degrees or more) from where your grill’s thermometer is versus where you place the meat on the grill grates – top or bottom grate, middle or end of the grill, etc. The times in the recipe are a guide only. You should always cook your meats to the proper internal temperature, not to a specific time.