COLD-SMOKED GRILLED PORK CHOP Recipe

Cold Smoking the Pork Chops

Prepare your smoker with the wood chips and preheat it for cold smoking. Season the pork chops with salt and black pepper. Place the pork chops in the smoker for about 2 hours to impart a cold smoky flavor.

Cooking the Guanciale and Leeks

In a skillet over medium heat, cook the guanciale until crispy. Remove the guanciale and drain on paper towels. In the same skillet, add sliced leeks and olive oil. Sauté until the leeks are soft and translucent. Season with salt and pepper.

Preparing the Sweet Pea Puree

In a pot, boil the sweet peas in salted water until tender, about 3-5 minutes. Drain and transfer to a blender. Blend until smooth, adding a splash of olive oil and seasoning with salt and pepper to taste.

Grilling the Pork Chops

Preheat your grill to medium-high heat. Grill the cold-smoked pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).

Plating the Dish

On each plate, spread a layer of sweet pea puree, place the grilled pork chop on top, and garnish with sautéed leeks and crispy guanciale. Add slices of pickled Fresno peppers on the side.