ACTIVE TIME: 30 MIN. I TOTAL TIME: 1 HR. I SERVES: 4
- 4 thick-cut pork chops, no bone
- 1 cosmo crisp apple, sliced
- 6 whole cloves of garlic
- 1 small yellow onion, sliced
- 1/4 cup salted butter
- 6 – 8 fresh Sage leaves
- Balsamic vinegar or glaze
- Bear Mountain Gourmet BBQ wood pellets
- Kosher salt & black pepper
- Preheat smoker to 225°.*
- Season the pork chops with salt and pepper on both sides and smoke for 15-20 minutes directly on the rack.
- While the pork is being smoked, sauté the butter and onions in an oven safe skillet. I use this one, a gift that I use almost every day.
- When the onions become translucent, add the whole garlic cloves and 2-3 sage leaves. Stir frequently and allow to slightly caramelize.
- Remove the pork from the smoker and add it to the skillet, moving the onions and garlic to the sides to create space.
- Top the pork chops with some of the onions and garlic cloves. Then place the sliced apples and remaining sage leaves into the skillet, tucking them into the spaces in between and on top of the pork chops.
- Place the skillet into the smoker for 10-15 minutes.
- When done, return the skillet to the stovetop and briefly sear the pork chops on each side. Cover and allow to cook for an additional 20-30 minutes, flipping the chops at the halfway mark,
- When the internal temperature reaches 160°, uncover and place the skillet into the oven to broil for 5-10 minutes – just long enough to create a crisp on the pork and apples.
- Finish with a drizzle of balsamic glaze.
- Serve with a cheesy risotto or smashed potatoes.
*You can omit the steps involving the smoker and simply cook the pork chops on the stovetop – they will be just as good.