Cayenne Honey Glazed Cured Smoked Pork Chops
These pork chops are a lot different than any other pork chop that you’ve had before. Instead of being brined in the typical water, salt, and sugar mix, I added some pink curing salts. Once the chops are finished smoking, they will taste like ham. I guess you can call these ham loin chops. There’s also a nice cayenne honey glaze on them, giving the chops extra sweetness with a little kick. If pork were candy...
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 6 bone-in pork chops at least 1” thick
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup brown sugar
- 1 1/2 tbsp pink curing salt
Glaze
- 1/4 cup honey
- 1/4 tsp cayenne pepper
Wood Chips
- applewood chips
- pecan wood chips
Instructions
- Mix together the brining ingredients.
- Brine the pork chops in a gallon sized storage bag for 4 hours.
- Pat the pork chops dry with paper towel. Let the rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the pork chops for an hour.
- While the chops are smoking, mix together the honey and cayenne pepper.
- At the 60 minute mark, brush a thick layer of the cayenne honey on the pork chops. Smoke for another 30 minutes. Check the internal temperature with a probe thermometer. You want the thermometer to read 150 degrees. Once the reach that temp, pull from the smoker.
