Sorrel glazed smoked pork chops

original blog post: http://greedygirlcooks.blogspot.com/2017/06/sorrel-glazed-smoked-pork-chops.html

Ingredients

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

Instructions

• 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.