• salt and black pepper, to taste,
  • 4 pieces, 1-inch thick Smithfield Prime Pork Chops,
  • 2/3 cup blonde miso,
  • 1/2 cup maple syrup,
  • 1/2 cup your favorite beer,
  • 1 tsp black pepper,
  • 2 tbsp salted butter, melted,
  • 1 lemon, juiced,
  • 1 bag apple wood smoking chips, soaked in water,
  • 1 bag charcoal,
  • 2 Gala apples, thinly sliced,
  • 2 celery hearts, thinly sliced,
  • 1 tbsp mustard seeds, toasted,
  • 1 tbsp apple cider vinegar,
  • olive oil, to taste,
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MAIN DISH

Smoked Maple Miso Pork Chop with Apples, Celery and Mustard Seed

  1. Combine miso, maple syrup, beer, lemon juice, butter and black pepper in small bowl.  Place pork chops in food storage bag and add marinade.  Seal bag and refrigerate 2 to 4 hours.
  2. Heat grill for indirect cooking; oil the grill grates well.  Drain apple wood chips and place directly over hot coals to provide smoke.  Grill chops over indirect heat until internal temperature reaches 150oF, adding more wood chips if needed for smoke.
  3. To finish, move chops to direct heat section of grill and cook until nicely charred.
  4. To serve, combine apples, celery, mustard seeds and vinegar. Add some olive oil and season with salt and pepper.  Serve with pork chops.