Best 6 Smoked Pork Chops With Sweet Potatoes Recipes

PORK CHOPS WITH SWEET POTATO

Steps:

• In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter. , In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato., Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

SMOKED PORK CHOPS WITH SWEET POTATO HASH

Steps:

• For the Pork Chops:.
• In a gallon container, add 1 quart warm water. Add the Kosher salt and light brown sugar. Whisk until dissolved. Add ice cubes and cold water to make 1 gallon brine.
• Place the pork rack in a large container and cover with the cold brine. Refrigerate for 15 hours.
• Soak the wood chips in water for at least 2 hours before smoking the pork.
• Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper.
• Fire up the smoker and "cold-smoke" the pork rack at about 125° for 3-4 hours, turning once. Refrigerate the smoked pork rack until thoroughly chilled. The pork should have good smoke flavor on the outside, but be nearly raw on the inside.
• Cut the pork rack into 8 pork chops.
• For the andouille sweet potato hash:.
• Cook the sweet potatoes: Preheat oven to 350°. Heat 2 Tablespoons of butter in a large pan over medium-high heat. Add the diced sweet potatoes and cook, stirring constantly for 4-5 minutes.
• Season to taste with Veggie Mojo. Cook, stirring constantly, for 2-3 minutes.
• Place the sweet potatoes in the oven and cook, stirring occasionally, until they are tender, but firm (al dente), 15-20 minutes. Remove from oven and set aside.
• In a separate pan, melt 2 Tablespoons of butter over high heat. Add the diced andouille sausage and cook, stirring occasionally, until the andouille is well browned.
• Add the celery and onions. Cook, stirring occasionally, until the onions are soft and clear.
• Reduce heat to low. Add the salt, white pepper, black pepper, cayenne, savory, and thyme. Cook, stirring occasionally for 1-2 minutes.
• Add the roasted sweet potatoes and mix well. Cook until warmed through, remove from heat.
• For Chef Frank's Veggie Mojo seasoning:.
• Combine all ingredients.
• For the blueberry cane vinegar glaze:.
• Make blueberry compote: In a pot, add the blueberries, lemon juice, sugar, and vanilla.
• Cook over low heat, stirring occasionally, just until the blueberries begin to break up and form a thick, syrup-like consistency. Remove from heat and set aside to cool.
• Heat the duck fat or olive oil in a pot over high heat. Add the onions and cook, stirring occasionally, until the onions are well browned (caramelized).
• Add the reduced stock, orange zest, orange juice, 3 cups of blueberry compote, salt, and white pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes.
• Add the cane vinegar and purée the sauce with a hand mixer. Strain through a large-holed strainer (China cap).
• To serve:.
• About 1/2 cup mild olive oil.
• 8 cold-smoked pork chops.
• about 8 teaspoons Chef Paul Prudhomme's Meat Magic® seasoning.
• Andouille sweet potato hash.
• Blueberry cane vinegar glaze.
• Preheat oven to 500°. Season the pork chops lightly on all sides with the meat seasoning. Heat a large pan, or large skillets, over medium-high heat. Sear the pork chops on both sides, place in oven, and cook just until done, 8-10 minutes.
• Serve each pork chop with 1/2 cup of the hash and 1/4 cup of the sauce.

SMOKED PORK CHOPS WITH APPLE AND SWEET POTATO

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, cinnamon, cumin and coriander.
• In large bowl, combine sweet potato, apple and onion. Drizzle with 1 tablespoon of the oil-spice mixture; toss to coat. Spread mixture in pan.
• Bake 30 minutes. Meanwhile, stir brown sugar into remaining oil-spice mixture (mixture will be thick). Rub mixture over 1 side of each pork chop.
• Remove pan from oven. With spatula, move vegetable mixture to one side of pan. Place pork, coated side up, in other half of pan.
• Bake 8 to 10 minutes longer or until pork is thoroughly heated, and sweet potato and apple are tender.

SMOKED PORK CHOPS WITH POTATOES & SAUERKRAUT

Steps:

• Mix the potatoes and the kraut.
• Place half the sauerkraut/potato mixture in a Pyrex pie plate.
• Spread 1 1/2 tbsp of mustard over the sauerkraut.
• Place the chops on the sauerkraut.
• Spread remaining mustard on the chops.
• Cover with remaining sauerkraut/potato mixture.
• Season with salt & pepper.
• Put the pat of butter on top.
• Seal with foil and bake in a 350°F oven for 45 minutes to an hour.
• I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.

SMOKED PORK CHOPS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
• Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.