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Smoked Pasture Raised Pork Chop Recipe

Recipe Feature by Grassroots Club Member - Britni Johnston 
Spice Rub:
1/4 cup coconut sugar (could sub dark or light brown sugar)
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon coriander
2 tsp ground fennel
1 tsp salt
1 tsp pepper
4 1915 Farm bone-in pork chops
2 cups soaked and drained wood chips (we prefer mesquite like the true texans we are)
Pat pork chops dry with a paper towel and sprinkle all sides of the meat with the spice rub. Wrap with plastic wrap and refrigerate for at least an hour or up to 24 hours. Using a piece of heavy duty foil, wrap soaked chips in foil packet and poke vent holes in the top (or use a pre-made wood chip smoker box, that’s what we use). On a charcoal grill, open bottom vent halfway. Light a large chimney starter filled with charcoal briquettes. When top coals are partially covered with ash pile on one side of the grill. Place the wood chip packet/box on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 min. Clean and oil cooking grate. Place pork chops on the cool side of the grill with bone sides facing the hot side of the grill. Cover with the lid vent over the pork chops and cook until meat registers 135 (25 - 30 minutes depending on the thickness of your chops. Highly recommend using a meat thermometer so you don’t over cook this precious meat!). Slide chops over to to the hot side and place directly over fire. Cook uncovered 1 - 2 minutes per side to brown the chops. Watch for flare ups as that delicious fat renders from the chops and drips onto the fire below! Transfer to a platter and let rest for 15 minutes. Enjoy. We ate ours with baked sweet potatoes and a simple arugula salad. 
You can see more of Britni's wonderful work on her Instagram page
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