ChefXi OfficialThick-cut, bone-in pork chops rubbed with a Mediterranean spice blend, hickory-smoked to perfection, and topped with a vibrant charred tomato and caper salsa.
In a small bowl, whisk together the olive oil, oregano, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the pork chops.
Let the chops sit at room temperature for 20 minutes after rubbing to ensure even cooking.
Prepare your grill for two-zone cooking (direct and indirect heat) using hickory wood chunks for smoke. Aim for a grill temperature of 350°F (175°C).
Hickory provides a bold, classic smoke profile that stands up well to the pork.
Place the pork chops on the indirect heat side of the grill. Close the lid and smoke until the internal temperature reaches 135°F (57°C).
Use a meat thermometer to avoid overcooking; pork is best with a hint of pink.
While the pork smokes, place the tomato halves and onion rounds directly over the high heat. Grill until charred and softened, about 3-4 minutes per side.
The char adds a deep, umami complexity to the salsa.
Remove the charred vegetables. Roughly chop the tomatoes and onions, then toss in a bowl with the capers, parsley, and lemon juice. Set aside.
Move the pork chops directly over the high heat. Sear for 1-2 minutes per side until a deep, golden-brown crust forms and the internal temperature hits 145°F (63°C).
Remove the pork from the grill and let it rest for 5 minutes. Serve topped generously with the charred tomato and caper salsa.
Resting allows the juices to redistribute, ensuring every bite is succulent.
The key to this dish is the contrast between the deeply smoky, charred crust of the pork and the bright, acidic pop of the salsa. Ensure your grill is screaming hot before the pork hits the grates to lock in those juices. If you can find vine-ripened tomatoes, the sweetness will play beautifully against the smoky hickory. Inspired by the fusion of Southern smoke and Mediterranean freshness.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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