Smoked pork cutlets with apple BBQ sauce

Votes: 2

Time: 4 hours 25 minutes
Complexity: easily
Servings: 4

Flavorful smoked pork is a great alternative to char-grilled meat during a barbecue. Even if you don't have a smoker, use a regular grill, setting it to indirect heat and throwing wood chips directly onto the coals. This recipe uses bone-in pork loin cutlets, which take less time to smoke than a whole cut. The meat is first rubbed with a spice mixture and brown sugar and marinated for several hours. The result is incredible flavor, the pork is juicy, and for serving, prepare a special barbecue sauce with buttermilk, which perfectly complements the smoked meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

4 natural pork chops on the bone (center cut)
4 tbsp. salt
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tbsp onion powder
1 tbsp. cayenne pepper
Special equipment: apple chips soaked in water for 1 hour

Barbecue sauce with sour milk

1 cup unfiltered apple juice without sugar
1 tbsp. l. brown sugar
0.5 tbsp. Neely's barbecue sauce, or store-bought barbecue sauce
1 tbsp. l. curdled milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, applesauce (puree), apple juice, barbecue sauce, sour milk, black pepper, ground cayenne pepper, onion powder, thyme

Cooking the dish according to the recipe:

In a small bowl, combine salt, black pepper, brown sugar, thyme, onion powder, and cayenne pepper. Rub the pork chops with the spice mixture. Wrap and refrigerate for several hours.
Set up your grill/smoker for indirect heat at 135°C (275°F). Use charcoal to heat the grill and add a handful of soaked applewood chips to the coals.

Place the pork chops on the grill. Close the grill and maintain a temperature of 275°F (135°C), adding more charcoal and wood chips as needed. Smoke the pork for 1 hour and 10 minutes, until the chops are firm to the touch. Transfer to serving plates and serve with barbecue sauce.
Barbecue sauce with sour milk:

In a medium saucepan, heat the apple juice and brown sugar over medium-low heat and stir. Let it simmer for 25 minutes. Reduce the heat to low, pour in the barbecue sauce, and stir well. Once the sauce is heated through, turn off the heat. Add the buttermilk and stir. Serve with smoked pork chops.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled pork loin / Grilled meat / American cuisine / Patrick and Gina Neely