These cranberry-orange muffins are flavorful and not excessively sugary. The flavor is enhanced by an abundance of sour cranberries and sweet orange juice/zest. The best results are obtained when using pulp, fresh orange juice, and fresh cranberries. Although my family prefers them without the glaze because the muffins are only somewhat sweet on their own, some of my sweet-toothed friends like them with it.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 4 (1/2 inch thick) bone-in pork chops
- 4 teaspoons extra-virgin olive oil, divided
- 4 teaspoons dry rub seasoning blend, divided
- 1 sheet aluminum foil
Instructions
- Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer’s instructions.
- Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
- When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
- Remove from the smoker and let rest, tented with foil, for 10 minutes.