Southern Smoky Mountain Lunch

Allergens

Wheat (gluten), Egg, Dairy, Pork, Bacon

Ingredients

• 2 bone
• in pork chops (1 inch thick)
• 1/2 cup applewood smoked salt
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 large russet potatoes, peeled and cut into 1/2 inch thick slices
• 2 cups shredded applewood smoked bacon, cooked crisp
• 2 tablespoons unsalted butter
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup Dijon mustard
• Fresh parsley, for garnish

Instructions

1. In a small bowl, mix the applewood smoked salt, brown sugar, paprika, garlic powder, onion powder, black pepper, cumin, and coriander. Rub the pork chops with this mixture, making sure to coat both sides evenly. Cover and refrigerate for at least 2 hours or up to overnight.
2. Preheat a grill or grill pan to medium high heat. Grill the pork chops for 5 6 minutes per side or until cooked through and an instant read thermometer registers 145°F. Let rest for 5 minutes before slicing.
3. In a large pot, boil the potato slices in salted water until fork tender, about 8 10 minutes. Drain and set aside.
4. In a medium saucepan, melt the butter over medium heat. Add the apple cider vinegar, honey, and mustard. Stir to combine and cook for 2 3 minutes until slightly thickened. Season with salt and pepper to taste.
5. To serve, place a few sliced pork chops on a plate, top with boiled potatoes and cover in the smoky sauce. Sprinkle cooked bacon on top and garnish with fresh parsley.

Chef’s Insight

The key to this dish is the applewood smoke that infuses through the pork chops and the sauce.

Notes

The smokiness of the pork and sauce really make this dish feel like a copycat of a famous street-food classic.