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
EASY SMOKED PORK CHOPS
Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
- Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
- When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
- Remove from the smoker and let rest, tented with foil, for 10 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 1 g, Cholesterol 40.6 mg, Fat 9.8 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 495.1 mg
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
PAT'S SMOKED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
- Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
- Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
- In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.
PERFECT SMOKED PORK CHOPS
You'd pay $30 for one of these in an upscale chop/steakhouse...you can charge your friends a little less if you want!
Provided by Scott222
Categories Pork
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start your work at least 8 hours before you want to eat.
- Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
- Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
- Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
- But, in my opinion, at that temperature, you've just wasted a day's work.
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