Maple Smoked Pork Chops


 
Mike Coffman

Mike Coffman

TVWBB Olympian
I had my butcher cut me a couple of pork loin rib chops about an inch thick. I seasoned them with Jallelujah Bacon Jalapeno rub.


I fired up the Performer with KBB and a couple chunks of maple wood. I am using my grill grates tonight. Once the Performer
was up to about 350 dome temp I put the chops on.


At the flip!


I pulled the chops at 145 internal temp.


Plated with some fried potatoes with onion and reserved broccoli from last night.


A quick and simple Thursday night dinner. I really like my grill grates and I need to use them more often. The chops were
juicy, tender and delicious. The potatoes and broccoli went well with the chops.

Thanks for looking!
 
Awesome grill marks on your pork loin rib chops, Mike! That is one mighty tasty lookin' plate of food. Super photos as well.
 
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These are but two beautiful pieces of meat, Mike.
On the plate to look excellently!
Beautiful, Herr Professor;).
 
My mouth started to water when you said "seasoned them with Jallelujah Bacon Jalapeno rub"
I bet those chops tasted great! Thanks for sharing :)
 
Very nice looking dinner Mike!!! I guess I'm dense in the head, what are the benefits to using the grill grates other than the beautiful grill marks?
 
Bacon GOOOOOD, Jalapeno's GOOOOD, Bacon and Jalapeno=awesome!!!. Nice looking chops you cooked up there.
 
Thanks everyone for your kind words. :)
Tim - not too much heat, just the right amount for us.
John S. - The grill grates act almost like infrared cooking. The channels keep everything cooking
evenly with no flare ups and so far no burnt food. They also get about 100 degrees hotter than what
your actual grill temp is (ie, 350 grill, 450 grill grates).
 
Beautiful chops and sides Mike!
I was just telling Lampe the other day that sugar maple is one of my most favorite smoke woods.
 
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