Hickory Smoked Breaded Pork Chops
Serving Size / Yield
- 4 pork chops
- 1 C. bread crumbs
- 1 egg
- 1/2 C. milk
- 1 Tbs. ground garlic
- 1 Tbs. chili powder
- 2 tsp. course ground black pepper
Preparing Grill: Preheat your grill to medium heat (350 degrees). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you're good to go.)In a bowl beat the egg and milk, set aside. Place dry ingredients in a large zip lock bag and shake to mix. Dip a pork chop in the milk bath and turn covering completely and drop it into the bag of seasoning and gently shake to cover. Remove chop from bag and place on a platter. Repeat process until all your chops are covered.Place chops directly on the grill and cook 3-5 minutes per side. (Be careful here, chops vary in size as does your grill temperature so watch them closely or you'll be serving Sole of Shoe...) I use a spray bottle with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavor. (Mix is 3 parts Worcestershire and 1 part liquid smoke in a 16 oz. spray bottle.)
Note: Patti likes to make her own bread crumbs using cheese crackers. Remember that a recipe is simply an outline; it is not written in stone. Don't be afraid to make changes to your taste. Take it and run with it...
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