HICKORY-SMOKED PORK CHOP

Once the pork chops are on the grill they take very little work, but they have huge wow factor when presented to friends or family. The small amount of attention they need frees you up to prepare the side dishes.

4 cups (1 L) boiling water

3 cups (750 mL) hickory wood chips

4 rib-end pork chops, 2 bones attached, about 1¼ lbs (625 g) each and 2 inches (5 cm) thick Salt and black pepper to taste

1 In a large bowl, pour 4 cups (1 L) boiling water over hickory chips, let soak for 20 minutes.

2 Season chops on both sides with a very generous amount of salt and freshly ground black pepper. Set aside at room temperature.

3 Remove grill from gas barbecue, turn all burners on high and close lid for 10 minutes to heat up.

4 Drain hickory chips and wrap in foil (double wrap if foil is thin). Allow for a small 2-inch (5-cm) opening at top of foil pack for smoke to escape.

5 Leaving one side burner on maximum, turn off all other burners. Using oven mitts, carefully place foil pack directly on working burner and place grill(s) back on barbecue. Close lid and wait 15 minutes until the chips begin to smoke.

6 When the chips are smoking, place the 4 chops on the side of the grill where the burners will cook with indirect heat (the side with burners turned off). Close the lid and adjust the working burner to a level that will allow the closed barbecue to retain a temperature of 300°F (150°C). Occasionally check that barbecue temperature has remained where it should.

7 Cook chops on one side for 30 minutes without moving them around. Flip chops and continue cooking on second side until golden and internal temperature near the bone reads 145°F (63°C) on a meat thermometer, about another 30 to 45 minutes depending on thickness of meat. When cooked, let rest 5 minutes before serving.

8 Serve with Roasted Sweet Potato with Miso Dressing and Gingered Snap Peas (recipes follow).

Serves 4