Sweet and Smokey: Maple Glazed Pork Chops
It is with great adoration, yet reserved applause, that this Minnesotan declares the arrival of Spring. I came out of my hole the other day, and I saw my shadow, so that must mean something I figure. I have seen motorcycles too, whizzing up and down the local roadways. Golfers milling through the local foliage in search of wayward shots. The turdus americanus is also in town, hopping about the semi-green grass in search, I suppose, of a good worm or two. I have noted likewise, that the ice has dissolved off the local lakes and waterways, and people of generally good ilk are walking to their mail boxes with out the aid of down parkas or thermal underwear. Things are looking up in other words! And just below it all, quivering in the trees and bushes, in the brown fields and winding stream banks, is that once upon a time and long ago lost color that is green. Chlorophyll! Glorious galleys of green chlorophyll. And it tingles and aches, leashed by a solar clock, waiting patiently to explode.
On the pit tonight, a house favorite. Hickory smoke pork chops with a maple glaze. They’re real easy to do too, so let’s get after it.
These bone-in chops came smoked right out of the package, and I swear smelled good enough to eat right there, but like any pit keeper worth his tongs, we’re going to double smoke the chops on the old kettle grill. Oh yes! Placing them opposite a good bed of mature coals, with a few small chunks of hickory wood added to the fire, we were ready for action. We lightly sprinkled the chops in garlic and onion salt, and placed the old, black enameled lid on, tweaked the damper, and caught the draft. Soon aromatic plumes of hickory smoke mingled about the patio, signifying to thee yet another pit session in progress. I was about to assume the proper BBQ posture in the pit-side man chair, but a maple glaze needs to be made, and such things don’t make themselves you know. Here is how to do the glaze.
- 3/4 Maple Syrup
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Ketchup
- 2 Tablespoons Mustard
- 1 Tablespoons Worcestershire Sauce
Stir it all together and bring to a boil. Then remove from heat.
With about ten minutes left in the cook, we varnished on the maple glaze, with greater Picasso-like brush strokes. You’ll want to stay mindful here, making sure your chops are indirect still, for the sugars in the glaze can get burned easier than a kindly old grandma in a used car lot. Be good to your chops, people, and unto your grandmas too! Keep the hickory smoke wafting, and repeatedly brush on the glaze, frequently flipping the chops. Open up the bottom damper, and get the heat up if you can, for to caramelize your spoils aside a hemorrhaging bed of coals.
I pulled the man chair up close to the pit, tongs still hand, and tarried there a spell, like pit keepers do. The aromas of smokey pork mingle with the freshened, April breeze. I leaned back, left leg crossed over right, and mused over the cottony clouds parading over head. It’s been a while since I’ve been able to do this. To loiter pit-side and watch the clouds go by, that is with out fusing my hind-end to a subzero, ice-encrusted patio chair. Outdoor leisure only operates for so long when the temperatures court that of a Popsicle factory. But today was different. No jacket needed. And the sun tarried aloft more than adequately to see to cook by. Mallards chortled out on the pond. Blue Jays darted to and fro. And the sweet aromas of perfectly executed pork wafted in the air. I smiled to myself. I could sit here all day, just watching the world spin, and I might have iffin I weren’t so hungry right now. Our supper is done. Lets plate up these chops, and commence to doing what men do best – stuffing face!
Maple Glazed Hickory Smoked Pork Chops hot off the grill. A delightful blend of sweet and smokey meat sure to take your belly straight to church! Man!