Best Spicy Smoked Pork Chops With Mac N Cheese Recipes

SMOKED SWEET AND SPICY PORK CHOPS

Steps:

• Defrost the chops if necessary

SMOKEHOUSE PORK CHOPS WITH MAC AND CHEESE

Steps:

• For the mac and cheese: Bring the chicken stock and 12 cups water to a boil in a pasta pot over high heat. Add the macaroni and 1 tablespoon salt. Cook until al dente, following package instructions. Drain and set aside.
• Melt the butter in a saucepan over medium heat and add 1 cup of the heavy cream. Whisk together the flour and remaining 1/2 cup heavy cream in a small bowl until free of lumps. When you start to see tendrils of steam rising from the warming cream, whisk in the flour-cream mixture. Cook, whisking gently, until the sauce has returned to the consistency of heavy cream, 3 to 4 minutes.
• Turn the heat to low and begin mixing handfuls of cheese into the sauce. Stir in the nutmeg, mustard and 1/2 teaspoon salt. Cook until all the cheese has melted and the sauce is creamy. Fold in the bacon or lobster if using. Taste and adjust the seasoning as needed. Remove the sauce from the heat.
• In a large serving bowl, combine the pasta and half of the cheese sauce, stirring to coat the pasta evenly. Stir in the remaining sauce.
• For the pork chops: In a bowl, mix together the chipotles, brown sugar, Worcestershire, liquid smoke, ginger, onion powder, garlic, 2 tablespoons sea salt and 2 tablespoons black pepper. Pour half the mixture into a large bowl; add the pork chops, turning to coat in the marinade. Let sit at room temperature for at least 10 minutes, turning occasionally, or for maximum flavor, cover and refrigerate for 30 minutes to 1 hour. Refrigerate and reserve the remaining marinade.
• Preheat a cast-iron skillet over high heat. Remove the pork chops from the marinade, shaking off any excess; discard the marinade. Lightly oil the skillet, then immediately add the chops. Cook, using the rosemary sprigs to baste with the reserved marinade, until the meat is well-browned and crisp on the outside and no longer pink inside, 8 to 10 minutes per side -- a meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F.
• Pour the remaining reserved marinade into a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook, stirring constantly, until slightly thickened, about 5 minutes.
• Serve the chops with the sauce and the mac and cheese.

PULLED PORK MAC AND CHEESE

Steps:

• Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; place on a baking sheet lined with aluminum foil, and set aside. Fill a large pot with salted water, and bring to a boil over high. Add pasta, and cook according to package directions. Drain.
• While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium. Add onion; cook, stirring often, until just tender, about 5 minutes. Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat. Gradually stir in Cheddar and Colby-Jack cheeses in ¾-cup increments until melted and smooth, about 2 minutes.
• Stir pork and drained pasta into cheese mixture in saucepan. Spoon into prepared baking dish. Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko until combined. Sprinkle evenly over pasta mixture in baking dish.
• Bake in preheated oven until browned and bubbly, about 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle with scallions. Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.

EASY MAC & CHEESE PORK CHOPS

Steps:

• Heat oil in a large skillet until warm, season porkchops with salt & pepper.
• Brown porkchops on both sides. In a small bowl combine soup and water, mix well. Remove chops from pan, drain oil. Return porkchops to pan, pour soup/water mixture over porkchops, cover and simmer 15 - 20 minutes or until cooked through. (time depends on thickness of chops) While browning chops make mac & cheese according to directions. Place a serving of mac & cheese on each individual plate and top with a porkchop and pour a little "gravey" over the porkchop. This is easy & awesome! The kids love it!