Cold Smoked Thick Cut Heritage Pork Chop* (gf) Recipe
Smoked Gouda Sweet Potato Biscuit Pudding, Carrot Puree, Parsnip Puree, Swiss Chard, Pecan Bourbon Mustard Sauce
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Ingredients
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Pork Chop
Smoked Gouda Sweet Potato Biscuit Pudding
Carrot Puree
Parsnip Puree
Swiss Chard
Pecan Bourbon Mustard Sauce
Method
Preparing the Pork Chop
Season the Pork Chop
Rub the pork chops with cold smoked sea salt and black pepper. Let them sit at room temperature for about 30 minutes.
Cold Smoke the Pork Chop
Using a cold smoker, smoke the pork chops for about 2 hours or until they reach the desired smokiness. Refrigerate until ready to cook.
Making Smoked Gouda Sweet Potato Biscuit Pudding
Mix Ingredients
In a large bowl, combine mashed sweet potatoes, gluten-free flour, baking powder, smoked Gouda, milk, melted butter, and eggs. Mix until well combined.
Bake
Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until set.
Preparing Purees and Swiss Chard
Make Carrot Puree
Boil the chopped carrots in vegetable broth until soft. Drain and blend with olive oil and salt until smooth.
Make Parsnip Puree
Boil the chopped parsnips in vegetable broth until soft. Drain and blend with butter and salt until smooth.
Making Pecan Bourbon Mustard Sauce
Mix Sauce Ingredients
In a small bowl, combine chopped pecans, bourbon, Dijon mustard, and honey. Mix well and set aside.
Final Assembly
Plate the Dish
On each plate, place a portion of the smoked Gouda sweet potato biscuit pudding, a serving of carrot and parsnip puree, sautéed Swiss chard, and top with the pecan bourbon mustard sauce over the pork chop.