Smoked Rodeo Rub Pork Chops with Champagne Cherry Apple Chutney
These smoked pork chops strike the right balance between comfort and celebration, making them an ideal New Year’s Eve dinner. Thick-cut pork chops are seasoned generously with Rodeo Rub, then slowly smoked until tender and juicy. A quick sear at the end adds a golden crust and locks in flavor, giving each chop a rich, savory finish.
What sets this dish apart is the champagne cherry apple chutney. Diced apples and dried cherries simmer gently in champagne until the fruit softens and the liquid reduces into a glossy, lightly sweet topping. The chutney brings brightness and texture that pairs naturally with the smoky pork, adding a subtle nod to the occasion without overpowering the dish.
Smoked Rodeo Rub Pork Chops with Champagne Cherry Apple Chutney
Barbecue
Dinner
These smoked pork chops strike the right balance between comfort and celebration, making them an ideal New Year’s Eve dinner. Thick-cut pork chops are seasoned generously with Rodeo Rub, then slowly smoked until tender and juicy. A quick sear at the end adds a golden crust and locks in flavor, giving each chop a rich, savory finish.
What sets this dish apart is the champagne cherry apple chutney. Diced apples and dried cherries simmer gently in champagne until the fruit softens and the liquid reduces into a glossy, lightly sweet topping. The chutney brings brightness and texture that pairs naturally with the smoky pork, adding a subtle nod to the occasion without overpowering the dish.
Ingredients
- 3 LB – Think Cut Pork Chops
¼ Cup – Rodeo Rub
- 2 TB – Olive Oil
- 2 – Apples
- 1 Cup – Dried Cherries
- 1 ½ Cup - Champagne
Directions
Preheat your smoker to 200°F.
Season the thick-cut pork chops generously on all sides with PS Seasoning Rodeo Rub, pressing the seasoning into the meat for even coverage.
Place the pork chops in the smoker and smoke until the internal temperature reaches 130°F, about 60–90 minutes, depending on thickness.
While the pork chops are smoking, prepare the Champagne Cherry Apple Chutney.
Peel, core, and dice the apples, then add them to a saucepan with the dried cherries and champagne.
Place over medium-low heat and simmer, stirring occasionally, until the champagne is mostly absorbed and the fruit is tender and glossy. Remove from heat and set aside.
Once the pork chops reach 130°F, remove them from the smoker and let rest briefly.
Heat a large skillet over high heat and add the olive oil.
Sear the pork chops for about 2 minutes per side, until a golden-brown crust forms and the internal temperature reaches 140–145°F.
Remove from the skillet and rest for 5 minutes before serving.
Serve the smoked pork chops topped with the Champagne Cherry Apple Chutney and enjoy.
