Smoked Dill Pickle Brined Pork Chops

🧂 Ingredients

• 4 Bone In Pork Chops
• 3-4 cups Dill Pickle Juice
• 2 Eggs
• 2 tbsp Dill Pickle Hot Sauce or Other Hot Sauce
• 2 cups Pork Rind
• 1 tbsp. Smoked Paprika
• 1 tsp Salt
• 1 tsp. Black Pepper
• 1 tsp Garlic Powder

Instructions

• 1 In a large, 9×13" pan place 4 thick cut pork chops into the base (I used bone-in
  2" thick cut chops). Cover them completely in the pickle juice and wrap in
  plastic wrap. Refrigerate for 4-24 hours to allow the brine to soak into the
  chops.
• 2 When ready to smoke, remove from the brine and pat them dry. In a bowl combine
  the two eggs and the hot sauce for the egg wash. Then in a separate bowl combine
  the pork rind crumbs and spices and mix until combined. Dredge each cop on both
  sides in egg wash and then in pork panko mixture. Press down slightly to help
  the crumbs adhere to the pork chops. Place each chop on a cooling rack over a
  small metal baking sheet or pan. Repeat on all the pork chops.
• 3 Set the grill up for indirect heat and let it reach an internal temperature of
  250 F. Add your desired wood for smoking and let the pork chops cook until they
  reach 110 F. Time may vary here depending on the thickness of the chops and
  their temperature going onto the grill. This should take between 40-60 minutes
  roughly.
• 4 Once it hits 110 F. remove it from the grill and set the grill for half indirect
  and half direct heat. Set the baking sheet with the pork chops back on the
  indirect side but crank the heat on the direct side of the grill to and internal
  temperature of 450-500 F to allow the pork chops to get a crispier coating along
  the outside and reach a final temperature of 145 F.
• 5 Once it hits 145 F. remove from the grill and let it rest about 5 minutes or so
  before serving. Serve as is or with some more of that delicious dill pickle hot
  sauce and a side of pickles.

Nutrition Info