Smoky Southern Grill Dinner – A Copycat Classic

Find the perfect Southern Grill Dinner recipe inspired by a famous restaurant, with a creative twist and sensory storytelling. Bring the energy of a Friday-night tailgate to your own kitchen with this unforgettable dish.

🕒 Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Southern American

Allergens

Dairy (buttermilk and unsalted butter), Wheat (all-purpose flour)

Ingredients

1. 2 bone
in pork chops (1 inch thick) 2. 1 cup buttermilk 3. 1 cup all
purpose flour 4. 2 cups cornmeal 5. 1 tablespoon Cajun seasoning 6. Salt and black pepper, to taste 7. 2 cups pecan wood chips 8. 1 large onion, thinly sliced 9. 1 bell pepper, thinly sliced 10. 1 cup cherry tomatoes 11. 3 tablespoons unsalted butter 12. 2 tablespoons fresh parsley, chopped

Instructions

Marinate the pork chops in buttermilk for at least an hour.
In a shallow dish, mix flour, cornmeal, and Cajun seasoning. Season with salt and black pepper to taste.
Remove pork chops from buttermilk, allowing excess to drip off. Dredge in the flour mixture, shaking off any excess.
Soak pecan wood chips in water for 30 minutes. Drain and place on a hot grill to create smoke.
Preheat grill to medium high heat (approximately 375°F). Place pork chops directly on the grates and cook for about 4 minutes per side or until internal temperature reaches 145°F. Brush with smoke from pecan wood chips during cooking.
In a large skillet, melt butter over medium heat. Add onion, bell pepper, and cherry tomatoes, cooking until tender. Stir in parsley and season to taste with salt and black pepper.
Serve pork chops alongside the sautéed vegetables, savoring the vibrant flavors of the South.

Chef’s Insight

To enhance the smoky flavor, you can rub the pork chops with smoked paprika before dredging them in the flour mixture.

Notes

This recipe is perfect for a small dinner party or a cozy night in with your favorite people. Enjoy the flavors of the South while creating lasting memories around the table.

Substitutions

For dairy-free, substitute coconut milk or almond milk for buttermilk. Use dairy-free butter or oil for the cooking process.

Alternative Preparations

This recipe can also be prepared using a stovetop grill pan if you don't have access to an outdoor grill.

Alternative Methods

If you prefer oven-cooking, preheat your oven to 400°F and bake for about 25 minutes or until the internal temperature reaches 145°F.

Best Storage Practice

Keep raw pork chops in the refrigerator, wrapped in plastic, for up to 2 days before marinating. Cooked pork chops can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 4 months.

Shelf Life

Unopened buttermilk can last up to two weeks past its expiration date when stored in the refrigerator. Once opened, use within one week.

Plating Tips

Arrange pork chops on a plate with a generous portion of sautéed vegetables. Drizzle any remaining sauce from the skillet over the top for an extra burst of flavor.

Nutrition Facts

Per serving (1 pork chop with vegetables): 650 calories, 28g fat, 45g protein, 70g carbohydrates, 7g fiber, 3g sugar, 125mg cholesterol, 1100mg sodium.