Smoked Bone – In Pork Chop Recipe

Prep chops

Pat pork chops dry with paper towels. Rub both sides with olive oil. Mix kosher salt, black pepper, garlic powder and smoked paprika; evenly season both sides and the bone edge of the chops. Let rest at room temperature for 20–30 minutes while you prepare other components.

Prepare smoker or grill

If using a smoker: preheat to 225°F (107°C) and add soaked apple wood chips to the smoker box/chamber. If using a charcoal or gas grill: set for indirect heat and place a foil pouch of soaked wood chips over direct flame or use a smoker box; aim for 225–250°F (107–121°C).

Smoke pork chops

Place chops on the smoker/grill over indirect heat. Smoke until internal temperature reaches 135°F (57°C) for medium, about 30–45 minutes depending on thickness. Monitor with a probe thermometer. Remove chops when 5–7°F below final target (they will rise while resting).

Sear (optional for crust)

For a browned crust, preheat a heavy skillet or grill to high heat. After smoking, quickly sear chops 45–60 seconds per side just to develop color and crust. Do not overcook. Transfer to cutting board and tent loosely with foil; rest 8–10 minutes before serving.

Place cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain thoroughly.

Return drained potatoes to the pot over low heat for 1–2 minutes to dry out excess moisture. Remove from heat. Add butter, milk, maple syrup, cinnamon, salt and pepper. Mash with a potato masher or use a ricer until smooth but slightly rustic. Adjust milk for desired consistency and seasoning to taste. Keep warm until plating.

In a food processor, combine parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, salt and pepper. Pulse several times until herbs are finely chopped but not pureed. With the processor running, slowly stream in 6 tbsp extra-virgin olive oil to emulsify. Taste and adjust seasoning or acid. Transfer to a bowl and let rest at least 10 minutes to marry flavors.

In a small saucepan over medium heat, combine mixed berries, sugar, lemon juice, water and balsamic vinegar. Stir and bring to a gentle simmer. Cook 6–8 minutes until berries release juices and mixture thickens slightly.

If you prefer a thicker compote, mix the cornstarch with 1 tsp cold water to form a slurry and stir into the compote; simmer 30–60 seconds until thickened. Taste and adjust sweetness or acidity. Remove from heat and let cool slightly.

Warm a spoonful of olive oil in a small pan or microwave the goat cheese briefly if desired to make it slightly more spreadable.

To plate: Spoon a generous portion (about 3/4 cup) of sweet potato mash onto each plate, spreading into a shallow bed. Place one smoked pork chop atop the mash. Spoon 1–2 tablespoons of berry compote to the side or lightly over the chop (avoid soaking the crust). Dollop or crumble about 1 oz of goat cheese over the chop and compote. Spoon 1–2 tablespoons of chimichurri alongside or drizzle lightly over the chop for herb brightness.

Garnish each plate with a sprinkle of fresh thyme leaves and a small drizzle (1/4 tsp) of olive oil. Serve immediately.