Hickory-Smoked Pork Chops
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You will need a stovetop smoker with this recipe INGREDIENTS
4 (12-ounce) double-cut pork chops
2 teaspoons Essence, see recipe
2 teaspoon salt
1 teaspoon fresh cracked black pepper
2 tablespoons olive oil
Hickory wood chipsSeason the pork chops evenly on both sides with the Essence, salt and pepper. Set a large, 12-inch sauté pan over medium-high heat and add the olive oil to the pan. Place the pork chops in the pan and sear for 3 minutes. Turn the pork chops to the other side and sear 3 minutes. Remove from heat.
While you are browning the pork chops, prepare a stovetop smoker with hickory wood chips, and place over medium heat. Leave the lid cracked open as the pan heats on the stove.
Place the browned pork chops in the smoker. As the pan begins to smoke, completely shut the lid and allow the pork chops to smoke until an instant read thermometer registers 140 degrees, 15 to 20 minutes.
Allow the pork to rest, uncovered, as you divide the Green Onion Rice Pilaf and the Braised Greens among 4 warmed entrée plates. Place a pork chops on each plate and serve immediately.
Makes 4 servings
ESSENCE
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thymeCombine all ingredients thoroughly.
Makes about 2/3 cup