Smoked Pork Chop With Mustard Paprika Whiskey Peppercorn Sauce

Posted on Posted in All Recipes, Food & Health, Meat Meals, Recipes
Share this:
Share on Facebook2Tweet about this on TwitterShare on Google+0Pin on Pinterest0
Facebook Conversations
Print Recipe
Smoked Pork Chop With Mustard Paprika Whiskey Peppercorn Sauce
Course Dinner, Lunch
Cuisine Meat Meals
Prep Time 5 minutes
Cook Time 6-7 hours
Servings
people
Ingredients
Chops
Mustard Paprika Whiskey Peppercorn Sauce
Course Dinner, Lunch
Cuisine Meat Meals
Prep Time 5 minutes
Cook Time 6-7 hours
Servings
people
Ingredients
Chops
Mustard Paprika Whiskey Peppercorn Sauce
Instructions
Chops
  1. Take out chops. add a pinch of salt on both sides of the chops. Bring to room temperature.
  2. Crank smokehouse between 200-225 degrees. Add chops to your smokehouse.
  3. Each hour, spray chops with apple juice to prevent dryness. Repeat process between 6-7 hours, or when you have an internal temp of 160.
  4. Chops should have a beautiful mahogany color to them. As they cool down, lets work on the sauce!
Peppercorn Sauce
  1. Add butter and flour to a pan. Turn on stove to medium heat...
  2. As the butter begins to melt, crush down your peppercorn medley if need be (mortar and pestle).
  3. Turn back to your pan and begin to stir the butter and flour around. This step will get rid of the flour taste and set a nice thickness to your sauce.
  4. When the flour begins to turn a light brown, add your peppercorns to release their flavor. Toss in your shot of whiskey shortly after to burn the alcohol off...
  5. 5 minutes later, add your remaining ingredients (Cream, paprika, salt, water, mustard) and continue to stir.
  6. After another 5-7 minutes, everything should be nice and thick. Taste sauce and add additional salt if need be.
  7. Place a pork chop on your plate and add a few tablespoons of the peppercorn sauce on top. Garnish with additional paprika and serve immediately.
Share this:
Share on Facebook2Tweet about this on TwitterShare on Google+0Pin on Pinterest0

Leave a Reply

Your email address will not be published. Required fields are marked *