Ingredients

3 cups hickory wood chips, soaked in water for at least 30 minutes and drained
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 12-ounce center-cut pork chops, cut about 1-inch thick
Peach-Mint Salsa (see recipe below)

In a small bowl, combine sugar, salt and pepper. Season the chops with the mixture. Cover and refrigerate 2 hours.

Charcoal: Build a charcoal fire (use about 3 pounds briquettes) on one side of an outdoor grill and let it burn until the coals are covered with white ash and you can hold your hand just above the cooking rack for 3-4 seconds (medium heat). Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water. Sprinkle a handful of drained chips over the coals.

Gas: Preheat on high. Turn one burner off, and adjust the other burner to medium. Place a large disposable aluminum foil pan over the off burner and fill halfway with water. Place a handful of drained chips in the grill's metal chip holder. Or wrap a handful of chips in aluminum foil, pierce a few holes in the foil, and place the foil packet on the heat source.
Lightly oil the cooking rack. Rinse the chops under cold running water and pat completely dry with paper towels. Place the chops over the pan and cover. Cook, adding about 10 more un-ignited briquettes and drained chips as needed to maintain a grill temperature of about 300 degrees, until the meat feels barely firm when pressed in the thickest part, about 1 hour. (For a gas grill, add more drained chips every 30 minutes.) Serve immediately, with the salsa passed on the side.

Peach-Mint Salsa

3 firm-ripe peaches, peeled and chopped into 1/2-inch dice
1 scallion, finely chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1/2 red or green jalapeno chile, seeded and finely chopped
Pinch salt

Directions

In a medium bowl, combine ingredients and refrigerate until serving, within 2 hours.