Recipe of the Week

Smoked pork chops with red wine gastrique

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Lorrie Cecil/ThisWeekNEWS
Smoked pork chops with red wine gastrique.
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By Stan Riley
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Ingredients

  •  (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

Instructions

Pork:

  • 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.


Gastrique:

  • 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.

 

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