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. One thing I do remember is her making was what she said was one of her favorite foods – smoked pork chops.
Although we did not have them much when I was young because they were not easily available, I also love smoked pork chops.
If you have never eaten one, it is kind of a cross between a pork chop and a smoked ham in taste. Because of the way they are smoked, they are often labeled as “pre-cooked” and only need a few minutes in the skillet. Thus, they are a great choice if your wanting to cook your dinner in under 10 minutes.
With access to the Amish Country in Ohio as an adult, I was spoiled by the great quality of smoked meats available. Today, I buy the mass marketed ones in the grocery store and usually mention that they are not quite as good as the ones I used to make.
Last night, I read the directions on the back of my mass marketed chops and realized that was not the way my grandmother (and I) made them. Thus, I decided to share my grandmother’s technique…as it really is not much of a recipe.
Do not add salt (unless you salt cured ham…then I guess you might want it). The smoked chops are usually salty enough, especially if you purchase them from a standard grocery store.