Recipe of the Week
Smoked pork chops with red wine gastrique
- (2) 12 oz. bone-in pork chops, frenched
- 2 teaspoon kosher salt, finely ground
- 1 teaspoon black pepper, finely ground
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 8 oz. above-average red wine
- 8 oz. sugar
- ¼ cup dried currants
- Pre-heat grill (or smoker) to around 350 degrees – probably a low to medium setting.
- Mix together kosher salt, black pepper, onion salt and garlic powder.
- Rub spice mixture over the pork chops and shake off any excess.
- Throw in dry wood pieces* (your favorite flavor is fine) and put them off to the side to create indirect smoke. Let it get going a bit before you put the chops on.
- Cook the pork chops over the wood smoke until an internal temperature of 145 Fahrenheit is reached.
- Remove from heat , cover, and let rest for about 10 minutes before serving.
- Heat up the wine to about 180 Faranheit, then add sugar and stir to dissolve.
- Add the dried currants, cover and remove from heat.
- Gently reheat before serving, spooning a portion of the currants along with the liquid.
NOTE: *I recommend chunks over chips. The larger size means less deterioration of the wood’s character and they won’t burn up nearly as fast. Also, since there’s no water, there’s no steam – which is not the same as smoke…so we avoid it.