Ultimate Southern BBQ Smokehouse Dinner – A Copycat Classic

Allergens

Gluten, Dairy (may contain trace amounts in coleslaw)

Ingredients

• 2 bone
• in pork loin chops (1 inch thick) 1 cup applewood chips, soaked in water for 30 minutes 1 cup Homemade Smoky BBQ Sauce (see recipe below) 1 cup Classic Coleslaw (see recipe below) 2 tbsp. fresh cilantro, chopped Salt and pepper, to taste Homemade Smoky BBQ Sauce: 1 cup ketchup 1/4 cup apple cider vinegar 1/4 cup brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. molasses 1 tsp. smoked paprika 1 tsp. ground mustard 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste Classic Coleslaw: 2 cups shredded green cabbage 1 cup shredded red cabbage 1/2 cup mayonnaise 1 tbsp. white vinegar 1 tbsp. sugar Salt and pepper, to taste

Instructions

1. Preheat the grill to medium high heat (375°F).
2. In a small bowl, mix together all ingredients for Homemade Smoky BBQ Sauce. Set aside.
3. In another small bowl, mix together all ingredients for Classic Coleslaw. Set aside.
4. Season both sides of pork loin chops with salt and pepper to taste.
5. Place applewood chips in a foil pouch and set it under the grill grate to create smoke.
6. Grill pork loin chops over indirect heat, 20 minutes per side or until cooked through (internal temperature reaches 145°F). Baste with Homemade Smoky BBQ Sauce every 5 minutes during cooking.
7. Remove pork loin chops from the grill and let them rest for 5 minutes before serving.
8. Serve pork loin chops with Classic Coleslaw on the side, garnished with fresh cilantro.

Chef’s Insight

The key to this dish is creating a smoky atmosphere that transports you right to the BBQ Smokehouse. Use a combination of direct and indirect grilling, and baste the pork loin chops frequently with the Homemade Smoky BBQ Sauce to achieve the perfect flavor.

Notes

For an extra smoky flavor, add more applewood chips to the foil pouch and maintain a steady smoke throughout cooking.