We trim our chops by hand, cure them, and then slowly smoke them over logs of sweet Wisconsin Applewood. Each chop is pre-cooked, so all you have to do to get them ready to serve is warm them gently (medium heat works well), for a few minutes on each side, on your grill or in a pan. They make a really impressive entrée and have a quick, simple prep, so they’re a natural go-to for easy summer meals.
Guests are always impressed by these tender, rich smoked pork chops served hot off the grill. These big, half-pound bone-in chops are perfect for casual grilling or for a more formal dinner. If you do the later, we suggest pan-frying and glazing the chops with a recipe like this one, for Smoked Pork Chops with Maple-Glazed Apples.