By Tara Bench
Adding fragrant wood chips (think mesquite or hickory) when you grill gives meat a delicious, smoky flavor. And it's easy to try this restaurant technique at home.
Smoke-Grilled Pork Chops
Work: 10 minutes
Total: 1 hour
1 tablespoon anise or fennel seeds
3/4 teaspoon peppercorns
1 1/2 teaspoons kosher salt
1 1/2 teaspoons light brown sugar
1 tablespoon olive oil
4 1-1/4-inch-thick bone-in rib pork chops
Wood chips for smoking
1. Grind anise, peppercorns, salt, and sugar in a clean coffee grinder or with a mortar and pestle. Mix with oil and rub onto both sides of pork chops.
2. Soak wood chips in hot water. Drain and place in the smoker box according to package directions. Arrange box on one side of a grill at medium-high heat and turn the opposite-side burners off. Close grill to let the smoke start, 8 to 10 minutes.
3. Overlap pork chops in the smoker box and cook, adjusting heat as needed, until a thermometer inserted in the center of the chops registers 145 degrees F., about 20 minutes.
4. To mark chops with grill lines, move chops over the fire, carefully sliding smoker box to back of the grill, and cook an additional 1 minute per side. Serve with mango chutney. Serves 4.