Ingredients

• 6  to 8 pecan or cherry wood chunks
• 4  pork loin chops, cut 1-1/2 inch thick
• 2  to 3 tsp. Jamaican jerk seasoning
• 1  medium mango, peeled, seeded, and finely chopped (about 1 cup)
• 1/4  cup sliced green onion (2)
• 2  Tbsp. snipped fresh cilantro or parsley
• 1/2  tsp. finely shredded orange peel
• 2  tsp. orange juice
• 1/4  tsp. Jamaican jerk seasoning
•   Fresh cilantro or parsley sprigs (optional)

Directions

At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

Trim fat from chops. Sprinkle the 2 to 3 teaspoons jerk seasoning evenly over chops; rub it in with your fingers.

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 the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.

Meanwhile, for sauce, in a medium bowl, stir together mango, green onion, cilantro, orange peel, orange juice, and the 1/4 teaspoon jerk seasoning. Let stand at room temperature for 15 to 20 minutes to blend flavors. Serve the sauce over chops. If desired, garnish chops with cilantro sprigs. Makes 4 servings.