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Thursday, April 12, 2012

Smoked Pork Chop

Smoked Pork Chop

We took a little detour on the way to Tallahassee this past Saturday.  We went to Climax, GA to buy smoked pork chops at Jones Meats.  We buy the whole smoked loin and have the smoked pork chops cut 3/4 inch thick.  If you want a very simple meal, you can make a smoked pork sandwich with fresh Sunbeam bread and mayonnaise.  Another delicious meal is to prepare potato salad, butterbeans, and fried okra to go along with the smoked pork chop.  I no longer buy a ham because we prefer the smoked pork chops. 

I place the frozen smoked pork chops in a single layer in a pyrex dish that has already been sprayed with Pam Spray.  I cover the dish 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 the cook time.

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.

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