I love to make this recipe and hope that you will too!
Gary’s Favorite Double-Smoked, Hot and Sweet Pork Chops
4 Smoked Pork Chops
1 8-ounce jar red current preserves
1 8-ounce jar Dijon Mustard
Apple wood chips, soaked
Combine preserves and mustard in a heavy-bottomed sauce pan. Place over low heat and stir jelly and mustard until fully liquefied. Let cool.
Reserve about a fourth of this mixture to be used as a serving sauce at the table. Use the remaining sauce as a marinade for the chops. Marinade chops overnight.
Set up your grill using either direct or indirect heat. If you are in a hurry, grill the chops, about 4 minutes on each side—taking care that the sweet marinade doesn’t burn. However, Gary and Mary prefer the longer, slow smoke—still not long at 25-30 minutes!
If smoking with the apple chips, you must use indirect heat. Smoking will take about 25-30 minutes over indirect heat. Use leftover marinade as a baste at the end of the cooking for a nice sweet n sour glaze, but be sure to let it cook long enough to caramelize and cook out critters that were left in the marinade.
Warm up reserved marinade to use as a serving sauce.