Spicy Smoked Pork Chops With Mac N Cheese Food

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.

ONE-POT PULLED PORK MAC AND CHEESE

Steps:

• Combine the milk and macaroni in a medium saucepan. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
• Serve hot with barbecue sauce or hot sauce if using.

PORK CHOPS, GOLDEN APPLE AND RAISIN SAUCE, WHOLE WHEAT PASTA MAC-N-CHEDDAR

Steps:

• Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente.
• Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes.
• Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side.
• While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low.
• Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat.
• Add mustard and syrup to chops and glaze, 1 minute.
• Serve pork with apple sauce, macaroni and cheddar with broccoli along side.