Smoked or Fried Pork Chop...Which Do You Prefer?

Some people like to eat smoked pork chops that comes off the grill with that smoke applewood smell and a great rub on it. Others like to eat fried pork chops seasoned perfectly and fried to that perfect golden brown look.

Check out our two new recipes we found for both smoked and fried pork chops:

Smoked Pork Chops

Pat's Smoked Pork Chops

Ingredients

4 tablespoon salt
2 tablespoons fresh ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
Special equipment: apple wood chips, soaked for 1 hour

Buttermilk BBQ Sauce:
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk

Directions
Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.

Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.

Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F., adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.

Buttermilk BBQ Sauce:
In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

If you need a little visual here's their video: Pat's Smoked Pork Chops.

Fried Pork Chops

If you don't want to eat smoked pork chops try out this recipe for Fried pork chops

Lady and Sons Fried Pork Chops

Ingredients

6 cups vegetable oil

2 teaspoons House Seasoning, recipe follows, divided

1/2 teaspoon seasoned salt

6 pork chops

1 cup buttermilk

1 cup all-purpose flour

Directions

Heat oil in a large, heavy bottomed pot to 350 degrees F.

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Need a little visual here is the video:

Chicken Chicken Chicken

Today special at https://www.facebook.com/DuboisGr is our: Smoked or Fried Chicken with our two veggies of the day. This smoked chicken has a wonderful juicy taste and the smell will make you fall in love this this dish. Come on by and dine with us or call for a plate to go (601) 932-7772 we are open from 10:30-6:00 p.m. Also come try our family packs: The Baby Beagle, Momma Beagle or Big Beagle with pulled pork, ribs, chicken, sausage and sides.

Here's a tasty recipe for those who can't make it down to try us out.

Fantastic Bourbon Smoked Chicken

Ingredients

• 2 quarts water
• 9 tablespoons bourbon, divided
• 1/4 cup packed dark brown sugar
• 3 tablespoons kosher salt
• 2 quarts ice water
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 3 bay leaves
• 3 garlic cloves, peeled
• 1 small onion, quartered
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• 1 small Fuji apple, cored and quartered
• 1 lemon, quartered
• 1 (4-pound) whole chicken
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• 2 cups applewood chips
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon butter, melted

• Preparation

1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
2. Soak wood chips in water for 1 hour; drain.
3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.
4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.
5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving.