APPS & SIDES
Smoked Four-Bone Pork Chop
A massive, juicy four-bone pork chop that's tender throughout, infused with subtle wood smoke, and topped with a zesty chimichurri-Dijon glaze—crispy on the outside from a quick sear, yet effortless to achieve on your pellet grill for that perfect family-style centerpiece.
Prep Time
10 Min
Cook Time
1.5-2H
SERVINGS
3-4
Prep Time
10 Min
Cook Time
2.5H-3H
SERVINGS
3-4
Recommend
INGREDIENTS
Preparation and Seasoning
- 1 four-bone pork chop
- 2 tbsp simple seasoning rub (e.g.salt, pepper, garlic powder, or all-purpose BBQ rub)
- 2 tbsp Dijon mustard
- 2 cups 1 tbsp olive oil
Queso Optional Serving
- Creamy mashed potatoes
- Roasted Brussels sprouts
WHY IT WORKS
- Quickly finish cooking: It can create a golden-brown crust, enhancing the taste of the food.
TIPS
- Give the chop a quick paper-towel wipe so the spice rub actually sticks.
- Stick a thermometer in the thickest bit and yank it at 145 °F—still blushing and juicy.
- Let it chill on the board for ten; the juices need a sec to settle back in.
STEP-BY-STEP INSTRUCTIONS
Step 1: Apply Sauce
Mix Dijon mustard and olive oil, and spread evenly over the pork chops.
Step 2: Season the Pork Chops
Pound the four-bone pork chops dry. Evenly coat all sides of the chops with the simple seasoning mixture. Let rest at room temperature for 10-15 minutes.
Step 3: Slow Smoking
Preheat the Z Grills to 250°F . Place the pork chops on the grill and slow smoke for 1-1.5 hours, until the internal temperature reaches 130-135°F and the meat is tender.
Step 4: Sear and Rest
Sear the pork chops in a skillet for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145°F . Let rest for 10 minutes, then slice and serve with mashed potatoes and Brussels sprouts, etc.
RECOMMENDED PRODUCTS
Sold out
Sold out
Sold out
Sold out
Leave a comment