Smoked Caribbean Pork Chops

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


  1. 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.
  2. Place soaked wood chips in smoker box, or wrap in a square of aluminum foil, and place directly on the briquettes.
  3. Preheat the barbecue on HIGH, and brush the cooking grids with olive oil.
  4. 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.
  5. 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.
  6. Serve with baked potatoes and spinach salad.

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  • Cameron Mitchell