Chile Smoked Pork Chop Recipe
roast garlic, pork jus, cornbread
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Ingredients
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Pork Chops
Roasted Garlic
Pork Jus
Cornbread
Method
Preparing the Pork Chops
- 1
Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
- 2
Sear the Pork Chops
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side until they develop a nice crust.
- 3
Finish Cooking
Transfer the seared pork chops to a preheated oven at 375°F (190°C) and roast for an additional 15-20 minutes, or until they reach an internal temperature of 145°F (63°C).
Roasting Garlic
- 4
Prepare the Garlic
Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves.
- 5
Roast the Garlic
Drizzle olive oil over the exposed garlic cloves and sprinkle with salt. Wrap each bulb in aluminum foil and roast in the oven for about 30-35 minutes, until the cloves are soft and golden.
Making Pork Jus
- 6
- 7
Simmer the Stock
Reduce heat and let the stock simmer for 3-4 hours, skimming off any foam that rises to the top to ensure a clear broth.
- 8
Strain the Jus
Once done, strain the stock through a fine mesh sieve and reserve the liquid, discarding the solids. Return the liquid to the pot and simmer until reduced to desired thickness.
Making Cornbread
- 9
Prepare Dry Ingredients
In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt.
- 10
- 11
Mix and Bake
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into a greased baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.