Smoked Bone In Pork Chop Recipe
Polenta, Pearl Onion Confit, Rapini & Herbed Compound Butter
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Ingredients
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Pork Chops
Polenta
Pearl Onion Confit
Rapini
Herbed Compound Butter
Method
Cooking the Pork Chops
- 1
Prepare the Pork Chops
Season the pork chops with salt, black pepper, and smoked paprika. Drizzle with olive oil and let marinate for at least 30 minutes.
- 2
Smoke the Pork Chops
Preheat your smoker to 225°F (107°C). Smoke the pork chops for about 2 hours or until they reach an internal temperature of 145°F (63°C).
Making the Polenta
- 3
- 4
Finish the Polenta
Stir in the butter and Parmesan cheese until melted and smooth. Keep warm.
Preparing the Pearl Onion Confit
- 5
- 6
Add Vinegar
Stir in the red wine vinegar and cook until the vinegar has reduced and the onions are tender.
Cooking the Rapini
- 7
- 8
Cook the Rapini
Add rapini, sprinkle with salt, and sauté until tender (about 5-7 minutes).
Making the Herbed Compound Butter
- 9
Combine the Ingredients
In a bowl, mix softened butter with parsley, chives, lemon zest, and salt to taste until well combined.
