Smoked Creole Mustard Chops
Pork chops marinated in Zatarain-style mustard and slow-smoked over hickory wood.
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Ingredients
- 4 pieces Thick-cut bone-in pork chops (1.5 inch thick)
- 1/2 cup Creole mustard (Zatarain's style)
- 1 teaspoon Liquid crab boil concentrate
- 2 tablespoons Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 tablespoon Dried thyme
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Dark brown sugar
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
- 3 large pieces Hickory wood chunks
Instructions
- 1
Pat the pork chops completely dry with paper towels to ensure the marinade adheres properly.
- 2
Whisk together the Creole mustard, liquid crab boil, and all dry spices in a medium bowl to create a thick paste.
- 3
Coat each chop generously with the mustard paste, ensuring all surfaces are covered; refrigerate for at least 4 hours, preferably overnight.
- 4
Prepare your smoker for indirect cooking, stabilizing the temperature at exactly 225°F (107°C) using hickory wood for a robust smoke profile.
- 5
Place the chops on the smoker grate and insert a digital probe thermometer into the thickest part of the largest chop.
- 6
Smoke the chops until they reach an internal temperature of 135°F, which typically takes 60 to 90 minutes depending on thickness.
- 7
Increase the smoker heat or transfer to a cast-iron skillet for a 60-second high-heat sear per side to caramelize the mustard crust.
- 8
Remove from heat and allow the meat to rest for 10 minutes to let the juices redistribute before serving.
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