Smoked Pork Chops with Cold Smoke-Balsamic Glaze

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is less expensive.

Prepare the smoker according to manufacturer's instructions.

Soak smoking wood chips in water for at least 30 minutes before use.

Season pork chops with salt, black pepper, garlic, rosemary, and thyme.

Drizzle olive oil over the pork chops to coat evenly.

Preheat the smoker to 225°F (107°C).

Place the soaked wood chips in the smoker box or directly on the coals.

Smoke the pork chops for about 1.5 to 2 hours, or until they reach an internal temperature of 145°F (63°C).

While the pork chops are smoking, prepare the balsamic glaze.

Combine balsamic vinegar and brown sugar in a small saucepan over medium heat.

Simmer the mixture, stirring occasionally, until it thickens and coats the back of a spoon (about 10-15 minutes).

Remove the glaze from heat and let it cool slightly.

Once the pork chops are done smoking, remove them from the smoker and let them rest for 5-10 minutes.

Brush the cold smoke-balsamic glaze over the pork chops before serving.

Cooking Techniques

Spice Level:

Allergens