Delicious smoked pork chops seasoned with a special BBQ rub and finished with a flavorful chimichurri compound butter. The chops are juicy, tender, and packed with flavor, smoked with applewood for a perfect finish.
1: Coat both pork chops with olive oil and season with The Clincher by Pendray BBQ.
2: Smoke the chops with applewood at 250 degrees until the internal temperature reaches about 130.
3: Sear the chops to achieve a nice crust.
4: To make the compound butter, mix unsalted butter, finely chopped parsley, cilantro, red wine vinegar, garlic paste, red pepper flakes, and lime juice.
5: Finish the pork chops with chimichurri compound butter and serve.
