These flavorful extra-thick pork chops take a little planning, but are SO worth it.
The best part about ordering a custom processed whole hog is how many specialty cuts you have available to you. One of our favorites is the double cut pork chop. It's basically a very thick (3") pork chop. Each one weighs about 1.75lbs and has two rib bones in it.
When we cook our double cut pork chops, we cure them for 3 days, brine them overnight, smoke them with pecan wood, then sear them on the grill. It's quite a process, but they are perfect for a special date night or an impressive dinner for your family and friends.
Let's Go!
You'll use double cut pork chops for this recipe. These are extra thick pork chops with two bones per chop. Ours were about 3" thick. You may have to find these at a specialty butcher or you can request them from your own custom processed whole hog.
Smoked Double Cut Pork Chop Recipe
Step 1: Cure for 3-4 days
Hands on: Less than 5 minutes
50/50 Salt and Sugar Mix
Coat all sides of your double cut pork chops with a mix of half sugar, half salt. I use white sugar and sea salt. Place your pork in a plastic bag and refrigerate 3-4 days.
Step 2: Brine Overnight
Hands on: Less than 5 minutes
Total Time: 12-24 hours
For the Brine:
1/2 cup salt (I use sea salt)
1/2 cup brown sugar
1/4 cup honey
4 crushed garlic cloves
1 T whole black peppercorns
Cold Water
Rinse the cure off your double cut pork chops, then place them in either a large brining bag or a pot/dish large enough for them to be fully submerged. I use my large stock pot and lid. Add the dry ingredients, then enough cold water to submerge the pork. If you use a brining bag, stick it in another dish in case it leaks. Let your meat brine in the refrigerator for at least 12 hours, up to 24 hours. I usually brine overnight.
Step 3: Smoke
2-3 Hours
Dry Rub:
1/2 cup brown sugar
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp ground mustard
Using pecan wood, get your smoker to 225 deg F.
Remove your chops from the brine and pat dry. Coat each chop in the dry rub.
Put a temperature probe in the center of the thickest chop, making sure it's not touching the pan or bone. Smoke until the probe reaches 140 degrees F, about 2-3 hours.
Remove chops from the smoker, cover with foil, and allow them to rest 10 minutes. Meanwhile, get your grill or cast iron nice and hot. We like to sear at 500 deg F.
Step 4: Sear
5-10 minutes
Brush each chop with melted butter and sprinkle liberally with white sugar. Sear both sides for 1-2 minutes each. You want a nice, crisp crust, without burning the sugar. Remove from grill, and serve immediately.
Smoked Double Cut Pork Chop Recipe
This recipe may take a lot of planning, but it's a show stopper for a special event or date night.
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About Prairie Grove Farm
We are a small-town family with the crazy dream of being first-generation farmers. We are passionate about producing quality food for our community using methods that improve our land and allow our animals to be raised as naturally as possible.
Our heritage breed pigs are raised on pasture, producing some of the best flavored grass fed pork available. They are on our farm from farrow to finish, allowing us complete control over how they are raised. We offer pork by the cut, sampler box, or custom processed by the half and whole.
We are located in Farmersville, TX, northeast of Dallas.
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