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Monday, February 7, 2011

Smoked Pork Chops

I have baked a lot of hams over the years but we now prefer smoked pork chops.  We buy our smoked pork chops at Jones Meats in Climax, Georgia.  We buy the whole smoked loin and have the smoked pork chops cut 3/4 inch thick.  We had gone to Jones Meats several times to buy smoked ham sausage and while waiting for our order it was always interesting to see what everyone else was purchasing.  The butcher would always bring out a single steak or pork chop, depending on what the customer had ordered, to let them see the thickness of the meat that they had requested.  After seeing a thick cut smoked pork chop that the butcher had brought out for a lady to see, I knew that it was something I wanted to go in my freezer!  The first time that we cooked several for us to eat, the taste of the pork chop was better than I had ever imagined it would  be. 

Your local grocery store meat market will have smoked pork chops.  I prefer the smoked pork chop with a bone rather than boneless. 

I place the frozen smoked pork chop in a single layer in a pyrex dish that has already been sprayed with Pam.  I cover the dish with the pork chops with aluminum foil.    The pork chops are baked at 300 degrees for 3 hours.  After baking for 2 1/2 hours,  I remove the aluminum foil and turn the pork chops over.  This allows both sides of the smoked pork chop to be browned in the juices of the meat.  Replace the aluminum foil and continue to bake for the remainder of cook time.  

If you want a very simple meal, you can make a smoked pork chop sandwich with fresh Sunbeam bread and mayonnaise.  Another delicious meal is to prepare potato salad and fried okra to go along with the smoked pork chop.  

Baking your meat at a low heat and over several hours is a great way to tenderize your meat, whether it is a roast, chicken, or smoked pork chop.  Remember low and slow.

1 comment:

  1. Now Dianne was that last comment for me? Low and slow? You know my stoves always only have one setting--HIGH. Guess that's why your food always taste so different to mine--you never have that "burnt" taste to your food!!