Hickory-Infused Barbecue Pork Chops

1. Simmer the Sauce

Combine the ketchup, molasses, grated onion, Worcestershire sauce, Dijon mustard, cider vinegar, and light brown sugar in a saucepan. Simmer this mixture over medium heat for 5 to 7 minutes, allowing it to reduce until you have about 1 cup of rich, flavorful sauce. This reduction not only thickens the sauce but also concentrates its flavors. Once done, set aside ½ cup for brushing the chops and reserve the rest for serving.

2. Prepare the Chops

Begin by preparing a foil packet with the soaked wood chips. Pat the pork chops dry with paper towels, then cut slits in the fat cap to help render the fat during cooking. Season both sides of the chops generously with salt and pepper. Thread two metal skewers through the chops to ensure they stay upright while cooking, promoting even heat distribution.

3. Set Up the Grill

For a charcoal grill, arrange the coals on one side and place a disposable aluminum roasting pan on the other to create a two-zone fire system. Place the wood chip packet on the coals. For a gas grill, place the wood chip packet over the primary burner and preheat the grill on high until the chips begin to smoke. Then, adjust the temperature to medium.

4. Cook the Chops (Indirect Heat)

Clean and oil the grill grate. Place the chops on the cooler side of the grill, bone side down, and cover. Let them cook slowly for 28 to 32 minutes until they reach an internal temperature of 120 degrees. This method ensures the meat remains moist and tender, absorbing the smoky flavor from the wood chips.

5. Sear the Chops (Direct Heat)

Remove the skewers from the chops and brush them with the reserved sauce. Move the chops to the hot side of the grill and sear for 2 to 6 minutes per side, brushing with more sauce after flipping. You're aiming for a beautiful browned, caramelized crust and an internal temperature of 140 degrees.

6. Rest the Chops

Once seared to perfection, tent the chops with foil and let them rest for 5 to 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in succulent, flavorful chops.