Smoked Pork Chop

Smoked Pork Chop

with Southern Grits


Jalapeno Cheese Grits

Kilt Collards


  1. Ahead of service place whole pork rack in a smoker for two hours. (you can add your favorite rub or spice here!)
  2. Pull out and place in cooler immediately.
  3. Slice into portions between bones and place on grill for approximately 3 minutes per side, or until internal temperature is 145°.
  4. Assemble grits and collards greens. Place bacon jam on top if desired.

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