Did someone say SMOKED PORK CHOP?!

As if a thick cut, bone in chop could get any better.. why not smoke it to perfection?

Our smoked pork chops are new to the store and the first thing I thought when I pulled one out of the freezer was… what do I do with this??

It is important to know that a smoked pork chop is fully cooked, so it is safe to enjoy hot OR COLD. Jeremy and I joke that he can throw one in his lunch pale for a quick lunch on the go or for a protein rich snack… a pork chop snack sounds pretty good to me!

Anyway, the key is to remember you are reheating the chop… not cooking it. You want to warm it without drying it out or jeopardizing the smoky flavor of the meat.

There are a few ways to heat the chop… grill it, air fry it or my favorite is a quick pan fry in a hot skillet.

It is absolutely possible to bake the chop as well. Keep in mind that baking has a tendency to dry out meat, so if you do prefer to use the oven I recommend adding liquids and paying very close attention to not over heat the chop.

As always, my number one piece of advice is USE A MEAT THERMOMETER. With any meat, especially lean pasture raised meats. Know the recommended internal temps of what you are cooking and hit that mark, cooking longer will often lead to dry, tough, meat…

My personal tips for smoked chop on the grill:

• Let chop come to room temp before grilling.
• Do not put chop on direct flame/heat.
• Lightly coat with your favorite cooking oil and spices (if preferred)
• Cook for 3-5 minutes each side.
• Remove from heat when internal temp reaches 145 degrees.

Air Fryer method:

• Lightly coat chop with your favorite cooking oil and spices (if preferred).
• Place in air fryer.. it is okay for them to overlap a bit.
• Cook at 350 for 15 minutes, check temp.
• Remove at 145 degrees.
• (If not at 145 degrees after 15 minutes cook and additional 2 minutes)

 To Pan Fry (*best option in my opinion*):

• Let chops come to room temperature before cooking.
• Heat your skillet to medium heat, I always use a cast iron but any skillet will do.
• Add 2-3 tbsp cooking oil to pan.
• Lightly salt & pepper the chop
• Fry chop 5-6 minutes.
• Flip.
• Cook an additional 5-7 minutes.
• Once internal temp is 145 degrees remove from heat.

Some of my favorite tricks?

• If frying a chop for breakfast add a pad of butter and touch of maple syrup (add the last 5 minutes of cooking) for a sweet savory glaze.. perfect with eggs or pancakes!
• Sautee some apples with your chops for the delicious classic of apples and pork chops. (or pears)
• The smoky flavor of the chop is delicious with the sweet salty flavors of teriyaki sauce.
• Dice it up and add it to your favorite fried rice recipe.

The options are endless, think of this smoked chop as a pre-seasoned bonus to all of your favorite chop recipes. My other bonus to this option? It is pre-cooked! Saves me time in the kitchen when I need a quick meal!

Do you have a favorite smoked chop recipe?? Drop it in the comments below!

As always, your farmer ~Elizabeth