Nutrition per serving may change if servings are adjusted.
6 to 8 cherrywood, orangewood, or applewood chunks
½ cup dried tart or sweet cherries, snipped
½ cup chili sauce
½ teaspoon finely shredded orange peel
¼ cup orange juice
2 tablespoons thinly sliced green onion
4 pork loin chops and/or rib chops, cut ¾ inch thick (1¾ to 2 pounds total with bone)
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Sliced green onion (optional)
For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.
For salsa, in a small saucepan combine dried cherries, chili sauce, orange peel, orange juice and green onion. Bring just to boiling; remove from heat. Cool to room temperature.
Trim fat from chops. Sprinkle both sides of chops with the salt and pepper.
In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place chops on grill rack over water pan. Cover and smoke for 40 to 45 minutes or until chops are just slightly pink and juices run clear. Remove chops to platter; cover and let stand for 5 minutes. Serve chops with salsa. If desired, sprinkle with additional sliced green onion.