275 degrees F
Cook boneless porkchopFor boneless chops less than 1/2 inch thich, 20-30 min. in 400 degree oven. OR heat a little oil in skillet over med/high heat. Salt and pepper chops an … d brown each side in oil. Turn heat down, add 1/2 cup chicken broth, cover and simmer 40 min. Tender and delicious ... and the left over liquid can be used to make gravy. Preparation. 1  To pan fry: Add butter or oil to large skillet, add chops and warm 4 to 5 minutes per side or until lightly golden. 2  To grill or broil: Place chops on heated oiled grill or broiler rack, 5-7 inches from heat source. 1 Yield: 4 servings Smoked Pork Chops. 2  To pan fry: Add butter or oil to large skillet, add chops and warm 4 to 5 minutes per side or until lightly golden. 3  Do not overcook. Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks.  Thus, I decided to share my grandmother’s technique…as it really is not much of a recipe. 1  1 package smoked pork chops. 2  1/2 c. water, apple juice or pineapple juice. 3  Heat a large skillet. 4  Add pork chops cook until both sides are lightly browned. 5  De-glaze skillet by adding water or juice. 6  Cover and continue to cook, turning once, until heated 7  ... Tot Grandma’s Smoked Pork Chops. May 25, 2011 by paula 2 Comments. My maternal grandmother died when I was 9 years old…she was 84. Despite the fact that she was known by family and friends as one of the best cooks and she lived down the street from us at the time, I can’t say I remember her cooking that much. 1 Brine the meat. 2  In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. 3  Start with 2 cups of hot water to dissolve salt and sugar. 4  After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. 1 In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. 2  Start with 2 cups of hot water to dissolve salt and sugar. 3 Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce. Buttermilk BBQ Sauce: In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops. Preparation. 1  To pan fry: Add butter or oil to large skillet, add chops and warm 4 to 5 minutes per side or until lightly golden. 2  Do not overcook. 3  To grill or broil: Place chops on heated oiled grill or broiler rack, 5-7 inches from heat source. 4  Grill 5-7 minutes, turn once and grill other side 5-7 minutes. 1 Yield: 4 servings Smoked Pork Chops. 2  To pan fry: Add butter or oil to large skillet, add chops and warm 4 to 5 minutes per side or until lightly golden. 3 1 1/2 c. water, apple juice or pineapple juice. 2  Heat a large skillet. 3  Add pork chops cook until both sides are lightly browned. 4  De-glaze skillet by adding water or juice. 5  Cover and continue to cook, turning once, until heated thoroughly and liquid is reduced. Grandma’s Smoked Pork Chops. May 25, 2011 by paula 2 Comments. My maternal grandmother died when I was 9 years old…she was 84. Despite the fact that she was known by family and friends as one of the best cooks and she lived down the street from us at the time, I can’t say I remember her cooking that much. Place chops in self-sealing plastic bag. For marinade, combine soy sauce, apple cider, honey and garlic powder in small bowl. Pour over chops; seal bag. Refrigerate for 1 hour. Heat broiler or grill. Drain chops; discard marinade. Place chops on unheated rack of broiler pan or grill. Broil 4 inches from the heat or grill over medium fire 8-10 minutes turning once, until internal temperature is 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4. 1 To pan fry: Add butter or oil to large skillet, add chops and warm 4 to 5 minutes per side or until lightly golden. 2  Do not overcook. 3  To grill or broil: Place chops on heated oiled grill or broiler rack, 5-7 inches from heat source. 4  Grill 5-7 minutes, turn once and grill other side 5-7 minutes. 5  Do not overcook. 1 Yield: 4 servings Smoked Pork Chops. 2  To pan fry: Add butter or oil to large skillet, add chops and warm 4 to 5 minutes per side or until lightly golden. 3
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