Pork Chops with Lubbock Spice and a Cherry Glaze

Center-cut pork chops are frenched (where the bone sticks out) and double-cut. We turn some Lubbock spice plus olive oil into an infused Lubbock Oil and rub the pork down with that concoction.

Next, fire up the grill and sear off the pork chops over cherry wood and then plank them on cherry wood and smoke them until they are done. Let them rest a bit.

To top off the Lubbock Cherry Chops, we make a Cherry Glaze using sour cherries, butter, champagne and a kiss of whiskey at the end. Every bite is full of flavor and happiness.

Lubbock Oil:

½ cup olive oil

2 teaspoons Dude Food Fire Lubbock Spice Blend

Paper coffee filter

Pork Chops:

4 double-cut, bone-in pork chops, about 2 ½ inches thick

2 tablespoons Lubbock Oil

1 tablespoon fine sea salt (or 1 ½ tablespoon coarse kosher salt)

1 tablespoon Dude Food Fire Lubbock Spice Blend

4 4×6 cherry wood smoking planks

Lubbock Spice Sour Cherry Glaze:

2 ounces whole butter (salted)

1 tablespoon Lubbock Oil

3 large cloves garlic, sliced

1 shallot (about the size of a golf ball), thinly sliced (about ¼ cup)

1 cup dried sour cherries (whole, not chopped)

6 ounces white wine (or champagne works well also)

12 ounces cherry preserves

2 ounces water

1 tablespoon grain mustard

½ teaspoon whiskey

Directions:

Lubbock Oil: Heat oil in a pan over medium-high heat until oil reaches temperature of 200 degrees. Take off heat. Add Dude Food Fire Lubbock Spice Blend and stir in. Let oil sit for 15-20 minutes. Strain through paper filter and put in a jar or container. Will keep in refrigerator for about 3 weeks.

Pork Chops: Soak planks in warm water for 45 minutes. Set grill to medium-high heat and bring it up to temperature (about 650 degrees). Place chops in large mixing bowl and thoroughly coat with oil. Lay out on a sheet pan and sprinkle all sides with salt and then Dude Food Fire Lubbock Spice Blend. Cover with plastic wrap and set aside for 1 hour. Grill for about 10-12 minutes, turning and flipping every 2-3 minutes until dark brown (not charred) – about 110 degrees internal temperature. At this point, place planks on grill and reduce heat to 400 degrees. Place chops on planks and cook for 20-30 minutes, turning once, until internal temperature is 150-160 degrees. Remove from heat and rest for 10-15 minutes before serving.

Glaze: In 2 1/2-quart sauce pot over medium-high heat, add butter, oil, garlic, and shallots. Cook for 4 minutes. Reduce heat to medium then add cherries and wine. Cook for 10-12 minutes or until most (but not all) of the moisture is cooked out. Turn heat to low and add preserves, water, and mustard. Cook for 3-4 minutes, stirring constantly.  Remove from heat and let it cool slightly. Stir in the whiskey and taste for salt content – salt brings out the sweetness. Serve this over the pork chops.