Smoked Bone-In Pork Chops with Apple Slaw
- Contains Eggs
Ingredients
- 6–8 bone-in pork chops, 1/2-inch thick
- 3 tablespoons canola oil
- 1 teaspoon paprika
- Kosher salt, as desired
- Ground black pepper, as desired
- 1/2 teaspoon cinnamon
- 1 bag (12 ounces) rainbow slaw
- 4 Honeycrisp apples, julienned
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/3 cup mayonnaise
- Large Bowl
Instructions
Step 1
To install the grill grate, position it flat on top of the heating element so it sits in place, then close the hood. Plug thermometer into unit.
Step 2
While holding the smoke box open, use the pellet scoop to pour pellets into the box until filled to the top.
Step 3
Select GRILL. Select WOODFIRE FLAVOR. Use left arrows to set temperature to HI and select PRESET. To set the thermometer, use the right arrows to select PORK and the left arrows to select desired doneness. Select START/STOP to begin preheating (preheating will take approx. 16–20 minutes).
NOTE: For dual thermometer usage, plug thermometer 2 into the bottom jack labeled “2”, set to BEEF, and select desired doneness.
Step 4
Season pork chops on all sides with oil, paprika, cinnamon, salt, and pepper. Insert thermometer horizontally into the center of the thickest part of the largest chop.
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place pork chops on the grill grate, gently pressing them down to maximize grill marks. Close hood over cord to begin cooking.
Step 6
When unit beeps and the display reads FLIP, open hood, and use silicone-tipped tongs to flip the chops. Close hood to continue cooking.
Step 7
When unit beeps to signal the chops are done cooking, open hood, transfer to a cutting board and let rest.
Step 8
To prepare the apple slaw, in a large bowl, whisk together vinegar, honey, mayonnaise, salt, and pepper. Then add rainbow slaw and toss together until evenly combined. Serve slaw alongside pork chops.