Grill-Smoked Pork Chops with Brown Sugar and Cider Vinegar Gastrique
- Makes4 servings
- Cook Time1 hour 50 minutes
- Active time plus cooling40 active minutes
In this recipe, we brine thick-cut, bone-in pork chops, then grill them with a generous amount of wood chunks to infuse them with smokiness. Look for chops that are evenly sized so they cook at the same rate, and opt for ones that do not include a section the tenderloin, which easily overcooks and turns dry. You can use almost any type of hardwood chunks to provide the smoke, but steer clear of mesquite and hickory, as their flavors can be too potent. We pair the chops with a simple gastrique, or a sweet-tart, slightly syrupy reduction of sugar and vinegar. We make ours with brown sugar and cider vinegar, with bay and thyme to add savory notes. The gastrique can be prepared while the chops brine and is easily reheated for serving. A standard kettle-style charcoal grill works best for creating a deep, intense smoky flavor and aroma; with some modifications, a gas grill will work, but produces milder results.
Don’t test the doneness of the chops by checking their temperature at the very center of the meat. Test near the bone, which is the area that is the last to finish cooking. Also, don't serve the chops hot off the grill. Give them time to rest to redistribute the juices so that they won't flood out when the meat is cut into.
Step 1
To prepare the pork chops, in a large bowl stir together the sugar, 6 tablespoons salt and 1 quart water until the sugar and salt dissolve.
Add the pork chops, fully submerging them. Refrigerate 1 to 2 hours.
Step 2
Meanwhile, make the gastrique. In a small saucepan, combine the sugar, vinegar, thyme, bay, ⅛ teaspoon salt and ½ teaspoon pepper.
Bring to a boil over medium heat, stirring occasionally to dissolve the sugar, then cook until reduced to ¾ cup, about 8 minutes.
Pour through a fine mesh strainer, discarding the solids, then return to the saucepan. Set aside.
Step 3
Prepare a charcoal grill. Ignite a large chimney of coals, let burn until lightly ashed over, then bank the coals in even layers on opposite sides of the grill, leaving the center third of the grill free.
Add 3 wood chunks directly on top of each bank of coals, then put the cooking grate in place. Open the bottom vents, cover the grill, open the top vents, and heat for 5 minutes. Uncover, then clean and oil the grate.
Step 4
Remove the chopsfrom the brine (don't dry them) and place on the center of the grill, over the area without coals. Cover and cook without lifting the lid for 10 minutes.
Step 5
Uncover the grill. Using tongs, move 2 chops over each hot side of the grill and cook, uncovered and turning occasionally to avoid flare-ups, until browned on both sides and the centers near the bone reach 135°F, 5 to 8 minutes.
Transfer to a platter, tent with foil and let rest for 10 minutes.
Step 6
While the pork rests, bring the gastrique to a gentle simmer over medium. Drizzle each pork chop with a few tablespoons, then serve with the remaining gastrique on the side.
Step 7
Follow the recipe to brine the chops and make the gastrique. While the chops brine, wrap 4 cups wood chips in two 12-by-18-inch sheets of foil, forming 2 flat packets roughly 7 inches square.
Poke several holes in each side of each packet. Place the packets directly on the grill burner(s) that will remain on during cooking, then turn all burners to high. Heat the grill, covered, for 10 minutes, then clean and oil the cooking grate.
Turn off 1 burner, leaving the remaining burner(s) on high. Remove the chopsfrom the brine (don't dry them) and place them on the cool side of the grill. Cover and cook without lifting the lid for 15 minutes. Follow the recipe to brown, rest and serve the chops.
