Best Smoked Pork Chop Recipes

SMOKED PORK CHOP CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Stir in apple and onion. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese; top with pork chops. Cover and bake at 350° for 30 minutes., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, salt and pepper., Pour over pork chops. Bake, uncovered, for 30 minutes or until heated through.

SMOKED PORK CHOP

Steps:

• Brown chops on both sides. Stir in sugar, mustard, vinegar and 1/4 cup water. Bring to boil, reduce heat cover and simmer about 10 minutes or until chops are well covered and hot.4.

SMOKED PORK CHOP & SAUERKRAUT CASSEROLE

Steps:

• Preheat oven to 325°F.
• In a 1 quart size casserole put the kraut on the bottom, then the potato slices, next the carrots, tomato & onions. Pour in the tomato juice.
• Place the chop(s) on top.
• Spread the mustard on the chop(s) and cover with the applesauce.
• Cover tightly and bake in 325°F oven for 2 1/2 hours.
• Enjoy I hope.

SMOKED PORK CHOP WITH SAUERKRAUT, POTATOES & APPLESAUCE

Steps:

• Place a piece of foil in a baking dish large enough to hold the chop and other ingredients. The foil must be large enough to seal over the top of the chop
• Place half the apple sauce in the bottom of the dish.
• Add half of the sauerkraut.
• Add half the potato slices.
• Season with pepper.
• Coat one side of the chop with half the mustard and lay it, mustard side down on the potato slices.
• Coat the top side of the chop with remaining mustard.
• Add remaining applesauce, then kraut and top with remaining potato slices.
• Seal the foil over the top.
• Bake in 350° oven for 45 minutes.
• If you wish open the foil to brown the taters for the last 15 minutes.

SMOKED PORK CHOP HASH

Steps:

• Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
• Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.

VIETNAMESE GRILLED SMOKED PORK CHOP RICE BOWLS

Steps:

• Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves. Add the grated carrot and stir to combine. Season with salt and reserve.
• Combine the remaining sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat and simmer until the sugar dissolves, about 3 minutes. Turn off the heat and add the fish sauce, garlic, lime zest and juice and a pinch or 2 of red pepper flakes. Spoon out a 1/4 cup of the sauce to baste the pork chops and reserve the rest to serve with the rice bowls.
• Heat an outdoor grill or large cast-iron grill over medium-high heat. Whisk together the 1/4 cup sauce and the oil and brush liberally all over the pork chops. Place the pork chops on the grill and cook until the pork is warmed through and charred on both sides, about 5 minutes total. The pork chops might stick a bit to the grill but that is okay - just use a pair of tongs to gently pull away as needed. Transfer to a cutting board and allow to rest for 5 minutes. Cut each pork chop off the bone and thinly slice against the grain.
• To serve, divide the rice among 4 large bowls. Toss the carrots with the cilantro. Top each bowl with a few slices of the pork, divide the carrot salad among the bowls and top with the rest of the sauce. Stir to combine and serve.