Beef, pork & lamblunchdinnerGluten-freeDairy-free

Hickory Smoked Pork Chops

Name: Hickory Smoked Pork Chops
Yield: 7 servings
Ingredients: 4 thick-cut pork rib chops; 1 cup salt; ¾ cup honey; 2 cups hot apple cider vinegar; 2 pounds ice; 1 tablespoon cayenne pepper; 2 tablespoons paprika; 2 tablespoons ancho chile powder; 1 tablespoon black peppercorns, cracked; Olive oil; Soaked hickory chunks

Pork chops seared hot then cooked slowly over hickory wood makes your mouth water just thinking about it, right?

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

283kcal · 14% of your day

Protein: 16 g · 14% of 120 g
Carbs: 34 g · 15% of 220 g
Fat: 9 g · 14% of 65 g

2 g
Fibre: 30 g
Sugar: 16218 mg
Sodium: 360 g
Serving size

Calculated from all 9 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 7 servings of about 358 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

4 thick-cut pork rib chops
1 cup salt
¾ cup honey
2 cups hot apple cider vinegar
2 pounds ice
1 tablespoon cayenne pepper
2 tablespoons paprika
2 tablespoons ancho chile powder
1 tablespoon black peppercorns, cracked
Olive oil
Soaked hickory chunks

Ingredients for 7 servings (2.5 kg) · the original recipe

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Method

1
Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled.
2
Insert pork chops and brine in the refrigerator for 1–2 hours.
3
Drain pork and pat dry with paper towels. Discard remaining brine.
4
Combine remaining seasonings and rub on both sides of each pork chop.
5
Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250°F.
6
Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.
Grill or barbecue
7
Move to smoker and insert a probe thermometer into one of the chopes. Cover and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145°F.
Microwave
8
Move to a plate and let rest 5 minutes. Serve warm.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.