Hickory Smoked Pork Chops With Bleu Cheese Mashed Potatoes And Caramelized Pears And Onion Straws Food

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Steps:

• For the rub:
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F using hickory and charcoal.
• Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
• For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS

Steps:

• In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
• Over an open-flame grill, sear each side of the pork chops until black grill marks form.
• Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
• In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
• In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
• In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
• Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
• Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

CARAMELIZED-ONION MASHED POTATOES

Steps:

• Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Sprinkle 1/4 t salt over both sides of pork.
• Add 1 teaspoon butter to pan, stirring until butter is melted.
• Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
• Combine low-fat milk and flour, stirring with a whisk.
• Add the milk mixture to pan, stirring with a whisk.
• Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
• Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
• While pork cooks, prepare potatoes according to package directions. Serve with pork.

PORK CHOPS WITH CARAMELIZED ONION MASHED POTATOES

Steps:

• Peel the onions, cut them in half, and thinly slice. Place 1 tablespoon of the oil in a large frying pan over medium-high heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until golden brown.
• Meanwhile, peel the potatoes and cut into chunks. Place the potatoes in a saucepan, cover with cold water, and add the salt. Bring to a boil and then simmer over medium heat for 20 minutes, or until a fork slides easily into the potatoes.
• While the potatoes are cooking, remove the onions from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan and add the pork chops. Season the chops with salt and pepper and cook over medium-high heat for 2 to 3 minutes on each side, or until lightly browned. Place the beef bouillon and flour in a small bowl and slowly stir in the water a little at a time until all of the water is incorporated and the mixture is smooth. (If you put all the water in at once the flour will get lumpy and your gravy will never get smooth.) Add the mixture to the pan and stir well. Stir in half of the caramelized onions, cover, and cook over medium heat for 10 minutes.
• Drain the potatoes and add the milk and butter to the pan. Cook over high heat for 2 to 3 minutes, until the milk comes to a boil. Remove the pan from the heat and mash the potatoes with a fork until fairly smooth. Stir in the remaining caramelized onions and season with salt and pepper.
• Place a pork chop and some of the mashed potatoes on each plate and top with some of the gravy.
• Boneless pork loin chops can cost over $4 per pound, but whole or half pork loins often go on sale for under $2 per pound. They are boneless so they are easy to cut into chops and you can make them any thickness you want. You can put as many as you want in a resealable bag and freeze them for later use.

PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY

Steps:

• Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
• Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
• Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
• Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
• Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
• Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS

Steps:

• Pre-heat oven to 250.
• Season the chops on both sides with salt, pepper and a little garlic powder.
• Lightly coat the chops in the sesoned flour.
• Heat oil in skillet and brown chops on both sides.
• Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
• place the chops in the pan in a single layer and pour the chicken broth around them.
• Sprinkle the cheese evenly on top of the chops and cover the pan.
• Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.