Sorrel glazed smoked pork chops

original blog post:



4-6 pork chops

2 cups soaked wood chips

For the brine (optional)

3 cups Water

¼ cup Salt

¼ cup Sugar

2 tablespoon Thyme

6 Sage leaves

1/4 cup Onion

1 tablespoon allspice

For the dry rub

1 tablespoon Smoked paprika

1 tablespoon Onion powder

½ teaspoon Ground sage (optional)

1 teaspoon Ground allspice / pimento

½ teaspoon Salt

½ teaspoon Cayenne pepper

For the sauce

1 cup sorrel

2 tablespoon honey

½ teaspoon salt

1 scotch bonnet pepper

½ teaspoon allspice




  • Make the brine by dissolving the salt and sugar in the water and adding all the other brine ingredients
  • Add the pork chops to the brine and allow it to soak for at least 45 minutes up to 2 hours (you don't want to goo too long on thin cuts because they will be too salty)
  • Wash and pat dry the pork chops and season with the dry rub
  • Preheat the oven to 320
  • Prepare the grill by adding the soaked wood chips to the hot coals and allow the pork chops to smoke for 30 minutes at a low temperature
  • Once the chops are smoked add to a baking dish with a small ramekin of water inside (about ¼ cup), cover with foil and place in the oven cook until the pork chops are fork tender (for me this took another 30 minutes as my cuts were thin)
  • Remove from the baking dish and set aside
  • The pork should have left some brown bits and juice in the bottom of the baking dish
  • Pour the water from the ramekin into the baking dish and deglaze the pan
  • Add the deglazing liquid, sorrel, honey, salt, pepper and allspice to a sauce pan and reduce to a thick glaze
  • Pour the glaze over the pork chops or add the chops to the glaze and sauce them.
  • Serve with your choice of sides.