Smoked Pork Chops with Peach Preserves Glaze


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Decided on a couple of huge, bone in, pork chops last night. Sided up with Roasted Sweet Potatoes with Honey and Cinnamon and a nice Grilled Red and Green Cabbage Slaw.

Brined the chops for 24 hours. Dry brine, K Salt only.



Pulled the following evening and washed thoroughly washed brine completely off.



Rubbed down both sides with black pepper and garlic powder.



While smoker getting up to temp, got working on the sides.

Quartered two heads of cabbage and made the dressing for the slaw. Oil, Tarragon Vinegar, Sugar, Dijon Mustard, Chopped fresh Tarragon.



Cubed 4 sweet potatoes and drizzled olive oil, honey and cinnamon over them.



Got the WSM up to 250 and threw on some pecan chunks.







When the chops reached 130 IT, glazed them with the peach preserves.



Got the cabbage on the grill after applying oil and a little salt and pepper. Grilled each cut side for about 8 minutes.



Continued...
 
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Grilled a bunch of green onions for a couple of minutes too.



Sweet Potatoes took just under an hour at 375.



Chops done and getting a rest.



Pulled the potatoes.



Plate.



Slice.



I was really happy with this cook. Thanks for looking.
 
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Cliff you out did yourself again, that is one fantastic meal. Where do we send out reservation for dinner????? Definitely outstanding.;)
 
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