BERRYMAN FARM SMOKED PORK CHOP recipe served on a plate, by 10 Acres
Jun 08 2026
Restaurants›10 Acres›Berryman Farm Smoked Pork Chop Recipe

Berryman Farm Smoked Pork Chop Recipe

Inspired by 10 Acres
Time2h
Serves4

Rosemary smashed up potatoes, 10 Acres Farm mostarda, shallot jus

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Ingredients

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For the Smoked Pork Chops

For the Rosemary Smashed Potatoes

For the Shallot Jus

For the Mostarda

Method

Cooking the Smoked Pork Chops

  1. 1

    Prepare the Pork Chops

    Preheat your smoker to 225°F (107°C). Rub the pork chops with olive oil, smoked paprika, salt, and black pepper. Place fresh rosemary on top.

  2. 2

    Smoke the Pork Chops

    Smoke the pork chops for about 1.5 to 2 hours or until they reach an internal temperature of 145°F (63°C).

Making Rosemary Smashed Potatoes

  1. 3

    Boil the Potatoes

    In a large pot, add baby potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 4

    Smash and Season

    Drain the potatoes and return to the pot. Add butter, chopped rosemary, salt, and pepper. Smash the potatoes slightly with a fork or potato masher, mixing everything together.

Preparing Shallot Jus

  1. 5

    Cook the Shallots

    In a saucepan over medium heat, melt 2 tablespoons of butter. Add the minced shallots and cook until soft and translucent.

  2. 6

    Add Wine and Broth

    Pour in the red wine and chicken broth. Bring to a simmer and reduce by half. Season with salt and pepper to taste.

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