Reverse Seared Pork Chops

Get a nice indirect heat source going, preferably with charcoal or fruit wood for added flavor, and let it mellow out to glowing coals. Use a water pan or divider if you have to — you want smoke with a little heat, not flame-kissing the chops.

Let the pork chops rest up to room temperature so the meat absorbs smoke better when you place them on the heat source.

Place the chops indirectly over the heat source with apple chips smoking until the internal temp reaches 125–130°F. Remove and let them rest.

Stoke the fire to a really hot temp and put a flat skillet directly over the heat until it's nearly red hot. Dash Hickory Rub on all sides of the chops and glaze with a little butter. Let that sit for a minute or two.

Drop the chops on the screaming-hot skillet and sear for up to 2 minutes on each side. Remove to a warmer or indirect heat chamber while you finish the sides.

Plate with a drizzle of Sauce Beautiful White over the chops and a spritz of lemon juice. Serve with grilled or steamed veggies and rice pilaf or scalloped sweet potatoes if you want starch.