Perfect Smoked Pork Chops Food
SMOKED PORK CHOPS
This recipe came out of Maya Angelous' Hallelujah! the welcome table. I love pork chops and am always looking for new ways to prepare them.This one sounds promising.
Provided by ang_can_cook
Categories Pork
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Put oil and the pork chops in a large deep skillet.
- Pour the hot water over chops.
- Simmer for 20 minutes,turning chops twice.
- Remove chops from pan,discard water.
- Pat chops dry.
- Saute apples in butter till tender.
- Add pineapple,brown sugar, cinnamon, and nutmeg.
- Cook till liquid evaporates.
- Place chops in a baking dish,cover with fruit mixture.
- Pour remaining water into bottom of pan.
- Cover and bake for 30 minutes.
- Uncover and continue baking for another 20 minutes.
Nutrition Facts : Calories 409.3, Fat 22.8, SaturatedFat 8, Cholesterol 85.2, Sodium 104.5, Carbohydrate 29.2, Fiber 2.9, Sugar 24.9, Protein 23.1
SMOKED PORK CHOPS
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
- Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g
BRINED AND SMOKED PORK CHOPS RECIPE
Any loin or shoulder chop will work for this recipe. If you aren't using a pellet grill, follow the manufacturer's instructions for setting up and tending to your type of smoker. Go ahead and double the recipe for a larger crowd.
Provided by cavetools
Categories Main Course
Number Of Ingredients 9
Steps:
- In a large container or bowl, combine the water salt, sugar, peppercorns, garlic, allspice, and bay leaves. Stir well to dissolve the salt and sugar.
- Add the pork chops into the brine and submerge completely.
- Cover the container with a lid or plastic wrap and refrigerate for 8 to 12 hours.
- Remove the pork chops from the brine and rinse under cold water to remove the brine.
- Pat the chops dry with paper towels. Take a rack from the smoker and place the chops on it. Set this aside to allow the meat to come to room temperature while you prepare your smoker.
- Prepare your smoker by filling the hopper with wood pellets.
- Plug in and turn on the smoker to establish a flame. Set the temperature to 250˚F and preheat the smoker with the top closed until it comes to temperature.
- Place the rack with the pork chops inside the smoker. If a probe thermometer is attached, place it in the thickest part of one of the chops.
- Close the lid. Smoke the pork for 90 minutes and check the temperature.
- You are looking for an internal temperature of 145˚F. Continue smoking for approximately 30 minutes longer if the temperature is below that. (Prepare the sauce while the pork chops are smoking).
- Remove the pork chops to a clean cutting board and tent loosely with foil.
- Allow them to rest for 10 minutes before serving to ensure they retain moisture. Don't skip this step.
- Serve the pork chops with a creamy mustard sauce, warm applesauce, and your favorite smoked vegetables.
Nutrition Facts : ServingSize 3 oz, Calories 140 kcal
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- Heat butter or oil in a large skillet over medium heat. Add the chops and warm 4 to 5 minutes per side or until lightly golden. Do not overcook. Serve immediately.
- Oil the grill grate and heat the grill to medium or preheat the broiler. Place the pork chops 5 to 7 inches from heat source. Cook 5 to 7 minutes per side (depending on the thickness of the chop), turning only once. Do not overcook. Serve immediately.
- Preheat the oven to 350 F. In an oven-proof skillet on the stovetop, brown one side of the pork chops, cooking 3 to 4 minutes. Flip over the chops and place the skillet in the oven; roast for 20 minutes.
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- Whisk all of the ingredients of the brine mixture together in a large bowl. Mix well to ensure the salt dissolves completely.
- Whisk all of the spices for the pork rub together in a small bowl. Remove the pork chops from brine (rinse if desired); pat dry. Discard brine. Generously coat the pork chops with pork dry rub; coat well.
- Preheat your smoker for 225 to 250 degrees F. David sets up his Weber kettle using the “snake method” (minion). With 2-3 chunks of cherry wood along the coals of the “snake.”
- Remove the pork chops from the grill or smoker and wrap them in foil. Set up the grill for two-zone grilling with both direct and indirect heat. When the grill is hot, place the pork chops back onto the hot grate over direct heat. Allow them to sear and get some nice grill marks for 2 to 4 minutes on each side.
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- Weigh your pork chops in grams. Yes, you need a scale for this recipe because I have no idea how heavy or thick or large your chops are. Once you have your weight, measure out 1.25% of that weight in grams of sea salt, or kosher salt. Now measure out 0.25% - that's one-quarter of one percent - in curing salt if using. If you are not using curing salt, sub in more regular salt.
- Mix the salts and the sugar, if using, together and massage that into the pork. Ideally, you then vacuum seal the pork. If you don't have a vacuum sealer, put the pork chops in heavy freezer bags. Set them in the fridge to cure. You will need to cure these chops for a minimum of 2 days, and for chops as thick as mine, up to a week. Don't worry, this method of salting them prevents the pork from every getting too salty. You can leave the chops in there for 10 days if you wanted.
- When you are ready, get the smoker going. Any wood you like works, but I prefer apple or cherry. Rinse the pork chops in cold water and pat dry. You want them still damp.
- Smoke at 200F for at least 4 hours. You want them to be fully cooked inside, about 150F to 160F. Serve hot or cold.
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- Sprinkle rub on both sides of pork chops. How much you apply is really up to how much you'd like on your pork chops!
- Place pork chops on prepared smoker. Smoker for about 1 hour or until the internal temperature of the pork chop reaches 145 degrees F.
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- Grilling Smoked Pork Chops. In addition to preserving the rich taste of smoked pork chops, grilling also delivers the visual appeal of adding grill marks to smoked pork chops.
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- Preheat your smoker to 225 degrees F. I prefer to use apple when smoking pork, but any fruit woods, maple, or pecan will also taste great with these pork chops.
- Evenly season pork chops on all sides with my sweet rub. The thicker your chops are, the more liberally you can season.
- Place the chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F. This process can take anywhere from 60-90 minutes, depending on how thick your pork chops are.
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- Start your brine by heating 1 quart of water in a saucepan. Let the water come to a simmer, add the brine ingredients (kosher salt, dark brown sugar, and apple juice). Stir until dissolved then add 1 quart of ice water to the mixture. Add pork chops and brine mixture to a container large enough to hold the pork chops submerged, refrigerate for at least 4 hours, and up to overnight.
- Remove the pork chops from the brine solution and discard the used solution. Pat dry the pork chops with paper towels.
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- Select a container that will fit the pork and brine mixture but not be too big. Measure out the apple juice and water with a measuring cup and pour both into the container. Measure out the salt with a measuring cup and pour it into the juice mixture.
- Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the pork in. Make sure the pork chops are covered by the brine. Cover the container (with a lid if you have one, or plastic wrap) and put it in the fridge for 1 to 1.5 hours.
- Remove the container from the fridge and dump out the brine mixture. Place the pork on a cutting board and remove any excess liquid with a paper towel. Set aside.
- Now is the time to get your wood pellet grill or smoker going (we use our Traeger for this recipe). Make sure there are pellets or wood in it and set it to 225 degrees F.
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- Green beans with bacon. The flavor combination between green beans and bacon is absolutely amazing. It’s a perfect side dish for those who love pork chops, especially if they’re cooked in smoked lemon juice!
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From thestayathomechef.com
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From therecipes.info
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From shop.pitboss-grills.com
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From butterypan.com
From butterypan.com
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PERFECT SMOKED PORK CHOPS RECIPE - FOOD NEWS
Our perfect grilled pork chops, epic smoked pork shoulder, earthy cochinita pibil, and more grilled pork recipes await your grilling pleasure. Thai-Style Grilled Pork Skewers (Moo Ping) Recipe Homemade Tacos Al Pastor Recipe . After this you’re going to want to rub your pork chops with this mixture. Wrap the chops in plastic wrap and store in the fridge for four hours. …
From foodnewsnews.com
From foodnewsnews.com
PERFECT SMOKED PORK RECIPE - FOOD NEWS
Place the pork chops in the smoker, insert a temperature probe into the thickest part of one of the pork chops, and smoke until the internal temperature reaches 145°F, or about 1 hour 30 minutes. The pork chops should have developed a good color and be juicy, but no longer be pink in the center. Snighdha Hajong’s recipe for Naga-style smoked pork with akhuni >) Add 2 …
From foodnewsnews.com
From foodnewsnews.com
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