Ingredients
4 pieces pork chops
wet hickory chips
1 cup bread crumbs
1 egg
1/2 cups milk
1 tbsp ground garlic
1 tbsp chili powder
2 tsp course ground black pepper
Preparation
Coat your grill with oil and preheat it to medium heat (around 350 degrees Fahrenheit). Add the wet hickory chips to the fire. Note: you can add your hickory directly to the grill or you can use foil smoke packets: two handfuls of wet chips and one dry. Fold the foil into a packet, poke holes in it with a fork, and you’re good to go.
In a bowl, beat the egg and milk together then set the mixture aside.
Next, place the dry ingredients in a large zip lock bag and shake them together to mix.
Dip a pork chop in the milk bath and turn it. Afterward, drop it into the bag with the seasonings and gently shake. Do this for all pork chop pieces.
Once you’re done coating your pork chops, remove them from the bag and place them on a platter.
Place the chops directly on the grill and cook 3-5 minutes per side. Be careful with this step as chops vary in size as does your grill temperature. Watch them closely to ensure they’re cooked properly.
To keep things moist and to add tons of flavor, I use a spray bottle with a Worcestershire sauce and liquid smoke mix. A common combination is 3 parts Worcestershire and 1 part liquid smoke from a 16 oz. spray bottle.
Once your pork chops are done cooking, serve them and enjoy!
