Recipe
Grilling pork chops on the Big Green Egg? It becomes even tastier if you add a homemade chutney, prepared on your EGG. This juicy meat with great grilling stripes for extra flavour and onion chutney with apple is a match made in heaven.
PORK CHOPS
- 4 pork shoulder chops, approx. 2 cm thick
- 2 tbsp olive oil
- fleur de sel
CHUTNEY
- 2 cloves of garlic
- 3 tart apples such as Granny Smith
- 2 sweet onions
- 30 g unsalted butter
- 125 ml white wine vinegar
- 250 g brown sugar
- 2 tbsp hot mustard
- 10 sprigs of thyme
- mustard cress or other full-flavoured cress (optional)
In advance
- Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Cast Iron Grid, to 180°C.
- Peel and finely chop the garlic to prepare the chutney. Peel and chop the onions. Peel the apples, remove the cores and cut the fruit into cubes.
Method
- Place the Cast Iron Skillet on the Cast Iron Grid. Melt the butter in the pan and briefly fry the garlic.
- Add the apple cubes and the onions together with the white wine vinegar, the brown sugar, the mustard and thyme. Leave the chutney to simmer for approx. 40 minutes; stir every now and then, closing the lid of the EGG after each action.
- Take the skillet out of the EGG and remove the sprigs of thyme. Remove the grid and the convEGGtor and replace the grid. Heat the EGG to 230°C. Rub the pork shoulder chops with olive oil.
- Place the pork chops on the grid and grill for approx. 1 minute. Give the meat a quarter turn and grill again for 1 minute to create a nice grill pattern. Turn the pork chops over and grill again for 2 x 1 minute.
- Remove the pork chops from the EGG and cover loosely with aluminium foil. Leave to rest for 5 minutes at room temperature. Meanwhile, ladle the chutney into a jar or bowl and garnish with mustard cress, if so desired.
- Sprinkle black pepper and fleur de sel on the pork chops and serve with the apple-onion chutney from the Big Green Egg.
Tip
Combines well with a fresh salad with lamb’s lettuce, beetroot and horseradish, or something similar.
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Recipes for Home » Recipes » Smoked Pork Chops - Big Green Egg Smoked Pork Chops
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Nothing beats a great smoke pork chop. Believe it or not, I have had the Big Green Egg for five years and have just grilled my pork chops for five years. I don't know if I thought it wasn't worth it to smoke the chops or if I was scared it was harder than the directions said it would be, but the wait is over. I have concurred smoked pork chops on the Big Green Egg. I bring you my soon to be famous Big Green Egg smoked pork chops.
Prepping your Smoker
How to Smoke Pork Chops
When you are ready to smoke your pork chops, drain the brine off the pork chops and then give them a quick rinse. Then season the pork chops with the worlds best pork seasoning salt.
Pork Chop Recipes
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Smoker
- 4 bone-in, 1¼ inch thick pork chops
- ¾ cup brown sugar
- ½ cup salt
- 2 teaspoons dry mustard
- 4 cloves garlic
- 1 cup apple cider vinegar
- 4 cups water
- 6 cups wood chips
- 1 tablespoon pork seasoning salt
- barbecue sauce
Begin by preparing the brine by combining the brown sugar, salt, mustard, and garlic clove which has been smashed with the backside of a knife. Heat the vinegar to a just start to boil. Pour over the dry ingredients and then add the water. Stir to dissolve the sugar and salt. Let come to room temperature.
Place the pork chops in a large bag or bowl and cover with the brine. Refrigerate for at least 30 minutes but can set overnight.
30 minutes before grill time, soak the woodchips and get the Big Green Egg coals going. When the smoker is hot, adjust the temperature to a steady 250°.
Drain the woodchips and then add to the grill, spreading them out. Place the diffusing plate in the grill over the coals and chips. Place a drip pan with water or brine in it on the diffuser. Place the grill grate on top.
Remove the pork chops from the brine. Rinse them off and pat them dry.
Season with the pork salt.
Place on the 250° smoker. After 30 minutes, flip the pork chops and place a digital thermometer in them. Smoke until the internal temperature is 145°.
Remove from grill and place on a plate and cover for 10 minutes to rest.
Serve with barbecue sauce.
Serving: 1pork chop | Calories: 179kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14174mg | Potassium: 111mg | Fiber: 1g | Sugar: 40g | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
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A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.