Smoked Blackened Pork Chops

[AVB]

For this Memorial Day I'm doing smoked blackened pork chops by putting a cast iron pan right on the coals.  If you want to give it a shot you'll need some 1.25 inch thick pork chops, I buy a pork loin and cut my own.
 
The spice mix:
 
1 Tbsp Paprika
2 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
¼ tsp Cayenne Pepper
2 tsp Black Pepper
½ tsp Thyme Leaves
½ tsp Oregano Leaves
1 tsp Cumin
 
This is not terribly hot so you can double the Cayenne if you want.
This is good for 4-5 chops so double as needed.
 
Other stuff you'll need
butter,
bacon grease
 
 
The Prep & The Cook
Get your grill as hot as you can and place your pan in it
Melt 4 tablespoons of butter (or use a 50-50 mix of 2 tablespoons of olive oil and 2 of vegetable oil)
Coat chops with the butter
Coat chops with spices (I use a plastic dish and just plop the chops on the spices)
Plop a dollop of bacon grease in the pan.  If it smokes you are hot enough.
Place the chops in the pan and cook for 3-5 minutes per side (depending how hot you got your pan)
Do not poke at them until it is time to turn them over
If you have a thermometer your chops will be done when they are 140-150 degrees internal
 
I've been having good luck with mesquite but I'm going to try apple wood just to see how it goes.
 
Enjoy.

 

[MadMonk]

And it smokes like crazy, too, Ray, don't it? When I blacken anything in the house, I need to prep by opening windows, put on the hood vent, and have a fan blowing.

 

[AVB]

Actually less smoke outside than inside.  I close the top and it all goes out the vent whereas in the kitchen it seems to go everywhere.

 

[kingbeefy]

I've been doing steaks and burgers in an iron skillet on my Webber Kettle lately. It's a great way to get a fantastic sear on the meat and that smokey grilled flavor without scorching the meat with the inevitable flare ups. I'm going to give these chops here a try real soon. Thanks for sharing.

Bacon done this way is great too.

 

[broblues]

I use apple wood a lot.  Pretty tasty.

 

[JHolmes763]

I'll have to try the pan in the coals, next time. Sounds like a great method.

I remember an Alton Brown episode where he stuck the charcoal chimney/starter on top of the steak, like a broiler. Really hot, really close to the meat and it seared nice w/o flaming up. Curious if anyone has tried that? This is different from cooking on top of the starter, afterburner style that I've seen in other places.

-John

 

[AVB]

I'll have to try the pan in the coals, next time. Sounds like a great method.

I remember an Alton Brown episode where he stuck the charcoal chimney/starter on top of the steak, like a broiler. Really hot, really close to the meat and it seared nice w/o flaming up. Curious if anyone has tried that? This is different from cooking on top of the starter, afterburner style that I've seen in other places.

-John

I just saw the rerun of this and his chimney is huge compared to mine - plus you can only cook one at a time. I think the real trick is covering with the stainless bowl because I can certainly get my grate down to an inch over the coals and that has to be as hot as the chimney an inch over the steak.

 

[smellysell]

I cook tuna steaks on top of the chimney, but have never put it on top of anything. It's like a damn key engine, definitely hotter than putting the grate right above the coals.