Thank you for watching my double cut smoked pork chop video. Pork chops are so good when done right and not overcooked. I'm really surprised that more people don't eat more pork, especially with ...

I made this for two of my brothers, Joe and Ray, and as we wound down and they were leaving, Ray brought up something I ...

8 thinly cut (about ½-inch thick) smoked pork chops. In a plastic resealable bag big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes.

Pull the smoked pork chops when the internal temperature of chops is 145 degrees. Place the butter in the preheated pan and then add chops, salt and pepper. The butter will melt quickly.

Preheat the smoker to 235 degrees. Place seasoned pork chops on the smoker and smoke for 30 – 45 minutes. Pull the smoked pork chops when the internal temperature of the chops is 145 degrees.

Four 8-ounce bone-in center cut pork chops, each about 1-inch thick, patted dry. 3 tablespoons extra-virgin olive oil, divided. 2 tablespoons salted butter, cut into 2 pieces.

Kosher salt and ground black pepper 1 tablespoon minced fresh rosemary 1 tablespoon fennel seeds ½ teaspoon red pepper flakes Four 8-ounce bone-in center cut pork chops, each about 1-inch thick ...

We’ve shared Chef Shelton’s recipe below, and he recommends brining a pork chop for at least 12 hours, though a full day may be necessary depending on the thickness of the meat.

Learn how to make your 4th of July BBQ sweet and spicy with John F. Martin and Sons' red, white and blue pork chop recipe.

2 bone-in pork chops, about ¾ inch thick; 2 large ears of corn; ¼ small yellow onion, finely diced; 1 small Fresno chili, finely diced ...