Smoked Caribbean Pork Chops
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 tbsp apple butter
- 2 tbsp chipotle peppers, pureed in adobo
- 1/4 cup olive oil
- 1 tbsp worcestershire sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tsp orange zest, grated
- 4 thick pork chops
- 1/2 cup cilantro, chopped
- 2 cups wood chips for smoking, soaked and drained
- Combine the first 12 ingredients in a glass dish, or in a heavy-duty resealable bag. Add pork chops and marinate for 30 minutes at room temperature, or up to 6 hours in the refrigerator.
- Place soaked wood chips in smoker box, or wrap in a square of aluminum foil, and place directly on the briquettes.
- Preheat the barbecue on HIGH, and brush the cooking grids with olive oil.
- Place the chops on the grill, reserving the marinade. Reduce heat to MEDIUM and close the lid. Cook for 5 minutes per side, then remove from the barbecue, and sprinkle chops with cilantro.
- Meanwhile, pour reserved marinade into a saucepan, and place on the side burner. Bring to a boil, and cook for 2 - 3 minutes. Serve on the side for your guests who like a little extra spice.
- Serve with baked potatoes and spinach salad.
- Tags: Pork
- Cameron Mitchell