Pork chops are delicious with a variety of side dishes but we love mashed potatoes, rice or vegetable sides like broccoli, green beans or delicious glazed carrots. A mixture of three-quarters of a cup salt to one gallon of combined water and juice is used for this recipe. Remember to allow the meat to rest for 5-10 minutes before serving to allow the juices to redistribute into the meat. Pork chops are done when the internal temperature reaches 145°/62☌ on a meat thermometer. Combine all the spices in a small bowl and mix well. Add wood chips according to the manufacturers directions. Place the chops in a baking dish or on a rimmed baking sheet then place on the highest rack in the oven and bake for 2-3 minutes then flip over and bake for another 2-3 minutes or until the pork is cooked through. Pre-heat the oven to 480☏/250☌ and switch on the broiler/grill of your oven. Directions Preheat the smoker to 250 degrees F (120 degrees C). With a sharp knife, lightly score the pork fat on the chops and place one on top. Remove from the pan and drain on kitchen paper.
Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. To a bowl, add extra virgin olive oil, fennel seeds, oregano, parsley, onion powder, garlic powder, smoked paprika, brown sugar and mix. Season the pork with salt and peppers and set aside. Let the meat rest for 5-10 minutes before serving. Add a tablespoon of butter then sear the pork chops on both sides for just 1 minute.
Before taking them out of the smoker, heat up a cast iron skillet to high heat. Pat the pork chops dry with a kitchen towel and place on a baking tray. You will be able to read the internal temperature without opening the smoker and letting heat escape. Use your favorite wood chips or wood pellets I used a hickory and cherry wood blend. Preheat the oven to 200C/400F for a conventional oven or 180C/365F for fan oven. Smoke until the internal temperature of the pork chop reaches 145 degrees F, about one hour.
COOKING SMOKED PORK CHOPS SKIN
Drizzle the olive oil over the pork chops and season generously with the spice mixture on both sides. When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. When ready to cook, preheat the smoker to 350☏. Pork is a relatively quick-cooking protein and too much time in the oven will dry them out.Ĭombine all the spices in a small bowl and mix well. To ensure succulent, juicy pork chops, I would suggest baking at the highest heat your oven goes to with the broiler on.
0 kommentar(er)
