The Chop (gf) Recipe
Smoked 14oz bone-in tomahawk pork chop, pineapple pepperonata, roasted Yukon potatoes, and roasted brussel sprouts, served with garlic-lemon-chive compound butter.
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Ingredients
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Meat
Vegetables
Herbs & Spices
Butter
Method
Pork Chop
- 1
Prepare the Pork Chop
Season the tomahawk pork chop with salt and black pepper on both sides. Preheat your smoker to 225°F (107°C). Smoke the pork chop for about 1.5 to 2 hours or until it reaches an internal temperature of 145°F (63°C).
- 2
Vegetables
- 3
Roast the Yukon Potatoes
Preheat your oven to 400°F (200°C). Cut the Yukon gold potatoes into quarters, toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
- 4
Roast the Brussels Sprouts
Trim the Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper. Add to the baking sheet with potatoes for the last 15-20 minutes of roasting.
Pineapple Pepperonata
- 5
Make the Pepperonata
In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until translucent, then add the bell pepper and cook until softened. Add the diced pineapple and cook for an additional 5 minutes. Season with salt and pepper.