Hickory Smoked Breaded Pork Chops

Hickory Smoked Breaded Pork Chops


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These are tender juicy pork chops with the rich smoky flavors of hickory. Throw some sweet or green onions and assorted veggies of choice on the grill and you're good to go.

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Moreno Valley,CA

Serving Size / Yield

4 chops


  • 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

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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...

Need more help?

Chef Todd Mohr of WebCookingClasses.com shares his tips on smoking. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!

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