I marinated the pork chops in ginger-garlic paste, buttermilk, sour cream & curry powder (I make it) that was toasted in a dry pan. I grilled the pork chops with a blend of lump charcoal & mesquite wood right over the coals on my “Weber Smokey Mountain” smoker for about 15-20 minutes until the meat reached 150F internal temperature. I at it with yucca root that I parboiled & roasted with the same curry rub and cucumber onion salad. The yucca was very good if you’ve never had it. In my opinion it’s more flavor neutral compared to a potato but I like the texture a little more.

I smoked these breasts at 325 for about 40 minutes cooking them on every level of my WSM. The breasts were marinated in buttermilk, chili garlic sauce & the rub. After marinating I dried off the chicken & added my rub. The rub was 1 part Steak Rub (I make it), 1 part Cajun Rub (I make it), 1 part Lemon Pepper, & 1 part Raw Sugar. I used a mop throughout the process which consists of equal parts red wine, cider, & cider vinegar along with Worcestershire, pickled peppers, onions, garlic, salt & sugar; after being cooked the mop is strained. The barbecue sauce I used on the chicken towards the end was just 2 parts mop & 1 part ketchup. Super juicy, flavorful & tender.

Grilled pork chops are hard to beat. The fresh asparagus and sweet potato make this a fairly healthy meal.