Hickory-Smoked Pork Chops With Bleu Cheese Mashed Potatoes And Caramelized Pears And Onion Straws
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Special equipment: Hickory smoking chips In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper
2
Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour
3
Over an open-flame grill, sear each side of the pork chops until black grill marks form
4
Remove the meat from the grill
5
Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan
6
Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid
7
This will allow the meat to smoke and become infused with the hickory flavor
8
Smoke the meat until it is fork tender
9
Serve with potatoes, pears and onion straws
10
Garnish with red pepper and mushroom strips
11
In a large pot, add the potatoes
12
Cover with water and bring to a rolling boil
13
Boil the potatoes until they are soft
14
Drain the water from the pot and place the potatoes in a medium sized bowl
15
Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess
16
Set aside
17
In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens
18
Set aside
19
In a medium sized bowl, combine milk, oil, salt and pepper
20
Slice an onion into long strips and place them into the milk mixture
21
Shake off any excess liquid, and then dredge the onion strips in flour
22
Heat oil over medium-high heat in a medium sized saute pan
23
Place the dredged onions into the saute pan and cook until they are brown and slightly crispy
24
Set aside
25
Thoroughly clean the skin of the red bell pepper
26
Rub olive oil lightly over the entire surface of the skin
27
Place the whole pepper on an open flame and roast it until the skin is blackened
28
Remove the pepper from the flame and rub the charred skin with a towel
29
Once the skin is removed, slice the pepper into thin strips and serve with the pork chops
30
Thoroughly clean the skin of the baby mushroom
31
Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste
32
Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender
33
Remove the mushroom from the steamer and slice into strips
34
Serve with the pork chops