Grandma’s Smoked Pork Chops

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.


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  1. Sue Franklin says:

    These look delicious! Gary says he remembers home butchered chickens, fresh pork, potatoes and biscuits. His memories of his Grandma always include your Mom, as they lived right over the hill from the Franklins in Vienna and later on Lynn Street. He remembers them cooking together. Gary wonders if you have a biscuit recipe that they used to make–very buttery and delicious. Love your blog!

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  3. this recipe is unclear and generally makes no sense – 5 to 8 total?
    you deglaze while a chop is in the pan (technique is not correct).

    • Thank you for your feedback. Yes, as I stated, the total cooking time is going to vary. A 1/4 inch smoked chop is going to probably take about 5 minutes total…it needs to just be brought to temperature. On the other hand, a 1/2 inch smoked chop is probably going to take closer to 8 minutes to come to temperature. While it may not be a proper technique to add liquid to a pan while the meat is still in the pan, for moisture and flavor while removing browned bits from the bottom my grandmother was just a simple home cook (as am I) and that is just how she did it.

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