Adapted from a recipe by lmdinmn at allrecipes.com. This one can't be done in the broiler, as it needs the hickory to get the flavor right. If you're lucky enough to have a stovetop smoker, you can do this indoors; otherwise, you have to do it on the grill.

Ingredients

2 serv.

(6 ounce) boneless pork chops↗2
cup white wine↗1⁄2 cup
tablespoons olive oil↗2 tablespoons
tablespoon lemon juice↗1 tablespoon
garlic clove, crushed↗1
crushed
teaspoons fresh sage, shredded or 1/2 teaspoon dried sage↗1 1⁄2 teaspoons
tablespoons fresh parsley or 2 teaspoons dried parsley↗2 tablespoons
ground black pepper, to taste↗
to taste
kosher salt, to taste↗
to taste
hickory chips

Step-by-step instructions

1
Combine pork chops, wine, oil, lemon juice, garlic, sage, parsley, pepper and salt in a zip top bag. Seal tightly, pressing out as much air as possible. Refrigerate the pork for 2 to 4 hours.
2
Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
3
Preheat an outdoor grill for indirect high heat (pile all the coals on one side) and lightly oil grate. Put the soaked hickory chips over the coals.
4
Cook the pork chops on the side of the grill away from the coals for 10 to 15 minutes, turning once, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor; place the air vents on the lid over the meat, open fully, to draw the smoke over the meat. The air vents in the bottom should be half-open on a breezy day, or fully open on a still day.

Source: food.com

Original recipe ↗

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