Ontario Pork Cooking: Brined and Smoked Pork Chops

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar provides a lower glycemic index.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, while pork loin is a more economical cut.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

White vinegar is often less expensive and provides a similar acidity.

wood chips

💰Cheaper: charcoal

Charcoal can be a more accessible option for smoking.

Add 3 cups of water to a large pot.

Add 1/4 cup of kosher salt and 1/4 cup of brown sugar to the water.

Add 3 ice cubes to the mixture to keep it cool.

Stir until the salt and sugar are fully dissolved.

Add pork chops into the brine mixture.

Refrigerate the pork chops along with the brine for about 2 to 6 hours.

Prepare for smoking by soaking half of the wood chips in water.

Cover the soaked wood chips in foil and poke a few holes in the foil to let the smoke escape.

Place the foil packet with wood chips on the barbecue to start smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens