4 (2-inch thick) Tomahawk pork chops,
12-16 oz. each
4 Tbs. pure olive oil
1 tsp. Greek seasoning,
Cavender’s brand preferred
1 cup oak wood chips
Rub each pork chop with one tablespoon of olive oil and season them liberally with Greek seasoning. Freeze for 30 minutes.
Prepare a hot fire in one side of your grill. Grill the chops on the hot side for two minutes. Turn them so that grill marks create cross hatching and grill for an additional two minutes. Flip them over and grill them on the other side for two minutes. Move the grilled chops to the cool side of the grill. Sprinkle the wood chips onto the coals and close the grill’s lid. Allow the chops to smoke for five minutes. (The FDA recommends that the chops reach an internal temperature of 145°F, but Lewis prefers 135°F.) Remove the chops from the grill and place a thick pat of chile-lime butter on each. Cover lightly with foil and allow them to rest for 10 minutes before serving.
John Lewis of Lewis Barbecue and Juan Luis adds his signature chiles to grilled pork chops and cheesy creamed corn for an up-tempo summer feast
