Name: 10 Acres BERRYMAN FARM SMOKED PORK CHOP Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in pork chops; 2 tablespoons Olive oil; 1 teaspoon Smoked paprika; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 sprigs Fresh rosemary; 1 pound Baby potatoes; 4 tablespoons Butter; 1 tablespoon Fresh rosemary, chopped; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 pieces Shallots, minced; 1 cup Red wine; 1 cup Chicken broth; 2 tablespoons Butter; 1 to taste Salt; 1 to taste Black pepper; 1 cup Mostarda

Method

Cooking the Smoked Pork Chops

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
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

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.
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

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.
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.

Berryman Farm Smoked Pork Chop Recipe

Ingredients

For the Smoked Pork Chops

For the Rosemary Smashed Potatoes

For the Shallot Jus

For the Mostarda

Method

Cooking the Smoked Pork Chops

Prepare the Pork Chops

Smoke the Pork Chops

Making Rosemary Smashed Potatoes

Boil the Potatoes

Smash and Season

Preparing Shallot Jus

Cook the Shallots

Add Wine and Broth

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