Smoked Pork Chop Hash Recipes

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.

PORK AND POTATO HASH

Steps:

• Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
• Bring to a boil, cover, and boil over medium heat for 10 minutes.
• Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
• Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
• Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
• The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
• Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
• Garnish with fried egg on top, if desired.

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 CHOP HASH

Steps:

• Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
• Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.