Hickory Smoked Pineapple Pork Chops

Hickory Smoked Pineapple Pork Chops for Man Food Monday








  1. Mix the salt and 1 quart of water and bring to a boil. Set aside and allow to fully cool.
  2. Add the cooled salt water to the remaining water, use a non reactive container and place the pork chops in the container. Place this container in the refrigerator 12 to 24 hours.
  3. Once done remove the pork chops from the brine and discard the brine. Pat the pork chops dry with a paper towel.
  4. Spray the pork chops on both sides with the canola oil and cover the pork chops liberally with the rub and dust with the garlic powder. Place on a platter and cover with plastic wrap then return them to the refrigerator for about 6 hours .
  5. Setup the smoker when the time to cook gets near and start your fire so that the smoker can settle to cooking temp 255°.
  6. Take the pork chops and place one pineapple ring on the front pork chop then one pineapple ring behind the pork chop and alternate until you have all the pork chops together with the pineapple slices.
  7. Take one kabob skewer and run it through the pork chops from left to right. Next do the same with the second skewer from right to left and once more from left to right. This should give you a way to compress the pork and pineapple slices together and hold them in place while they are cooking on the smoker.
  8. Once the smoker is at temp., add the hickory wood chips and place your thermometer in the center most pork chop.
  9. Place on the smoker and monitor till the internal temp is 165°
  10. Once done, place on a platter then remove the skewers. Each pork chop is one serving.

Courses Entree

Cuisine American

Recipe by From Calculu∫ to Cupcake∫ at