Smoked pork chops with West Indian-style salsa verde

Smoked pork chops with West Indian-style salsa verde

The Hang Fire Cookbook

This makes for a great dinner and is fairly quick to make – by slow and low standards that is. We love this take on salsa verde, with its fiery heat and delicious earthy thyme flavour. Brine your pork chops for a minimum of three to five hours, and you’ll lock in the juicy pork flavour. Goes great with Hoppin’ John, Hasselback Potatoes and a dollop of sour cream.


Quantity Ingredient
4 boneless pork loin chops, about 5cm thick
1 tablespoon coarse salt
1 tablespoon freshly cracked black pepper

For the brine

Quantity Ingredient
25g sea salt flakes
25g soft light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon allspice
2 sprigs fresh thyme
1 fresh bay leaf

For the West Indian-style salsa verde

Quantity Ingredient
1 teaspoon soft light brown sugar
150ml olive oil
4 limes, juiced
small bunch flat-leaf parsley, chopped
1 tablespoon finely chopped fresh thyme leaves
small bunch coriander, chopped
1 large garlic clove, finely chopped
4 spring onions, finely chopped
1 teaspoon finely grated lime zest
1 scotch bonnet chilli, deseeded and finely chopped
1/2 teaspoons fine sea salt
1/2 teaspoon chopped fresh ginger


  1. First, brine the pork chops. Add all the ingredients for the brine to a pan along with 500ml water. Heat gently over low heat for about 5 minutes, until the salt has dissolved. Take off the heat and allow the brine to cool to room temperature. Put the pork chops in a plastic tub or ziplock bag and pour over the cooled brine. Refrigerate for at least 3 hours, or ideally 5–6 hours.
  2. To make the salsa verde, pulse the sugar, oil and lime juice in a food processor. Add the remaining ingredients and blitz for a few seconds until loosely blended. Pour into a bowl, cover with cling film and set aside.
  3. Remove the pork chops from the brine and pat dry with kitchen paper. Season with a little salt and pepper and let them come to room temperature.
  4. Meanwhile, fire up your grill for indirect heat using cherry wood for the smoke flavour and stabilise the temperature at 113°C. Add the pork chops and smoke for about 1 hour or so, until the pork chops reach an internal temperature of 74°C on an instant-read thermometer. Remove and let them rest on a warm plate for 10 minutes.
  5. Thinly slice the pork chops and pour over the salsa verde to serve, approximately 3 tablespoons per chop. You can keep any salsa verde you don’t use for up to a week in the fridge. 4 boneless pork loin chops,

Cooking methods

  • Brining, Indirect Grilling/Smoking


  • Cherry
Deep South
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