Reverse-Seared Smoked Pork Chops

Season the pork chops generously with salt and white pepper, making sure to season all sides including the edges.

Insert skewers through the pork chops to keep them upright.

Set up the grill for two-level cooking with a small fire of coals and cherrywood on one side.

Place the pork chops on the cool side of the grill with the fat cap pointing away from the fire to smoke.

Insert a predictive thermometer into the thickest part of the chop.

Smoke the pork until the center reaches 110-115°F.

Remove the chops from the grill and let them rest while rebuilding the fire to a high heat.

Remove the skewers from the rested pork chops.

Sear the pork chops over the hot fire until browned and crusty, flipping as needed to ensure even cooking and to manage flare-ups.

Remove from heat and serve.