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~ Three Ways to Cook Smoked Bone-In Pork Chops ~

IMG_1178Smoked porcine (bacon, ham, sausage pork chops, etc.), when properly smoked, is enhanced with a sublime slightly-smoky flavor and an enticing pinkish color, meaning the aroma is pleasant (not at all overpowering), and the visual is pretty. There's more.  The smoking process renders the meat cooked, meaning, it only needs to be heated to a safe internal temperature prior to eating and the information is indicated on the label:  125° if fully-cooked, and, 145° if not fully-cooked.  

In the case of smoked pork chops, in my kitchen there are three quick-and-easy options for cooking:  a broiler pan in the oven (for dry-heat broiling), a skillet on the stovetop (for sauté frying), or, the grill-grids of an outdoor grill or grill pan (for searing).  Whatever one chooses, the trick is not to overthink or overcook them -- which will just dry them out.  They require only a relatively short period of time to reheat, approximately fifteen minutes from start-to-finish.

Paint 1 1/4"-thick chops, both sides, w/olive oil, &, season w/S & P:

IMG_1185Broil, 5 1/2"-6" under 350° broiler, 6-8 minutes per side:

IMG_1194In a skillet, sauté over medium-high heat, 6-8 minutes per side:

IMG_1206Grill or grillpan over medium-high heat, 6-8 minutes per side:

IMG_1203"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)


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