These smoked pork chops are so full of flavor and perfectly juicy. Served on top of some lightly oiled pea shoots and topped off with some balsamic sauteed onions makes for a delicious and quick weeknight dinner.
But let me start with where they came from!
My friend Jildert is so much fun to spend time with and my only farmer friend! He always has good farm stories and comes with delicious pork.
We met in college and try to keep in touch over the years. After school he returned home and I stayed in Niagara so we are a couple hours apart. Honestly, I don’t see him as much as I would like but every time I do we continue on like no time has passed. Do you have any friends like that?
This time Jildert came with some smoked pork chops. I’d seen these a lot at the farmers market back in St Jacobs when I still lived in Kitchener but I’ve never bought them, cooked them or eaten them. I was a little stumped.
These are hot smoked so they are completely cooked and only need to be reheated. Honestly, they smelled like big hunks of bacon! I had thought about cutting them up into pieces and using them as I would bacon but it just didn’t seem to do them justice. I decided the best thing would be to grill them up and let their juicy, smokey flavor shine through.
These chops are packed with flavor so I wanted something light on the side. I had some pea shoots in the fridge that I tossed with some good quality olive oil and a little flaked sea salt.
I really like the idea of a balsamic reduction with chops but these ones were already so flavorful so I decided to saute up some onions in some butter until they were nice and soft. I then added about a tablespoon of an amazing balsamic reduction that my sister gave me for Christmas this year (thanks Shawna!!).
- 1 sweet onion sliced
- 1 Tbsp butter salted
- 1 Tbsp balsamic reduction
- Saute the onion in the butter on medium heat until soft
- Add the balsamic reduction (or an aged balsamic vinegar)
- Let simmer until the mixture is nice and thick and serve on your favorite meat
So now onto the chops. This is so easy that it really isn’t a recipe at all. Smoked chops when done right are so juicy! The trick is to heat them fast and get them off the heat so you don’t dry them out.
- 2 smoked pork chops (about 5 ounces each)
- 2 Tbsp olive oil
- ½ tsp paprika (optional)
- ¼ tsp pepper (optional)
- Rub the chops with some olive oil and paprika and pepper if desired (do not salt as they will be salted already)
- Allow the chops to come to room temperature
- Preheat your BBQ or indoor grill until very hot, you really want a good sear
- Place down on the hot grill and let sear about 2 minutes, then rotate 90 degrees to get the cross pattern and let grill another minute
- Flip the chop over and repeat on the other side
- Remove from heat, let sit 5 minutes
- Serve with a fresh salad or slaw and top with your balsamic onions