Memphis Smoky Mountain Street Grill Dinner

Allergens

Wheat (in BBQ dry rub)

Ingredients

• 4 bone
• in pork chops (1 inch thick) 1/2 cup smoky Memphis BBQ dry rub 2 cups hickory wood chips, soaked in water for 30 minutes 1 can (15 oz) pinto beans 1 can (14.5 oz) diced tomatoes 2 tbsp brown sugar 1/4 cup apple cider vinegar 2 tbsp molasses 1 small red onion, thinly sliced 1 medium bell pepper, thinly sliced

Instructions

1. Preheat your grill to medium high heat (about 350°F) and soak wood chips in water for 30 minutes.
2. Pat the pork chops dry with paper towels and sprinkle generously with BBQ dry rub on both sides, pressing it into the meat.
3. Drain the wood chips and place them at the bottom of a smoker box or foil pouch. Place the pouch on one side of the grill grates to create an indirect cooking zone.
4. Place the pork chops in the indirect cooking zone, cover the grill, and cook for 15 minutes. Flip and rotate them to the other side of the grill and continue cooking for another 15 minutes or until they reach an internal temperature of 145°F.
5. In a medium saucepan, combine the pinto beans, diced tomatoes, brown sugar, apple cider vinegar, molasses, sliced red onion, and bell pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes until slightly thickened.
6. Remove the pork chops from the grill and let them rest for 5 minutes before serving with the smoky baked beans.

Chef’s Insight

The key to this dish is the balance of flavors - sweet, tangy, smoky, and spicy. Don't be afraid to adjust the BBQ rub to your liking!

Notes

If your grill does not have a smoker box or you prefer to avoid using wood chips, this recipe can still be enjoyed with great results.