Smoked Pork Chops with Apple Onion Compote


Avoid committing a culinary crime: overcooked, dry pork chops. Juicy, moist and tender pork chops are guaranteed to please when cooked low and slow in the gentle heat of a Char-Broil® Digital Electric Smoker. This recipe for smoked pork chops takes a gourmet spin with the sweet topping of apple-onion compote.


Serves 4
For the pork
boneless pork chops, about 1" thick
your favorite BBQ rub
For the compote
tablespoon canola oil
tablespoons water
large Spanish onion
tart apples, such as Granny smith
tablespoons butter
teaspoon cinnamon
teaspoon dry mustard
teaspoon nutmeg
salt to taste


40 Minutes for Cook

Preheat your electric smoker with the apple wood chips in the smoke box for 40 minutes.


While the smoker preheats, season your pork chops with the BBQ rub. Line a rimmed baking sheet with heavy duty aluminum foil. Place a baking baking rack on top and add the chops.


When the smoker has preheated, set the smoker to 225 degrees Fahrenheit. Insert the digital probe in the thickest part of one of the pork chops, setting the internal temperature to 145 degrees Fahrenheit. Place baking sheet with rack and chops in smoker.

Hot Tip: Elevating the pork chops will help all sides smoke evenly.

Smoke the chops for about 40 minutes or until the targeted internal temperature is reached. Remove the chops from the smoker and let them rest for 10 minutes.

Hot Tip: Smoke time will vary based on the size of your pork chops and weather conditions.

While the chops smoke, make the compote. Slice the onion thinly. Add the oil to a skillet over low heat. Then add the onion, cooking until completely soft and pale and golden in color. This should take about 30 minutes. Remove from pan and reserve.


Remove the skin and core from the apples, cutting them into ¼ inch pieces.


Melt the butter in the same pan used for the onions. Add the apples, cinnamon, dry mustard and nutmeg. Sauté until the apples are softened. Add the onions back into the pan with the apples. Mix to combine and season with a little salt to taste.

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