Smoked Pork Chops With Sweet Potato Hash
"Smoked pork glazed with blueberry cane vinegar and served over andouille sweet potato hash. Courtesy of Frank Brigtsen, Brigtsen’s Restaurant"
- Ready In:
- 4hrs 30mins
- Ingredients:
- 37
- Serves:
-
8
ingredients
-
For the smoked pork chops
- water, and ice cubes as needed to make 1 gallon
- 1 cup kosher salt
- 1⁄2 cup light brown sugar
- 1 whole pork loin, Frenched
- 3 -4 cups hickory chips, for smoking
- about 1 tablespoon ground black pepper
-
For the sweet potato hash
- 2 tablespoons unsalted butter
- 4 cups diced sweet potatoes
- seasoning (Chef Frank's Veggie Mojo seasoning, see recipe)
- 2 tablespoons unsalted butter
- 1 cup diced andouille sausages (quarter lengthwise, slice into 1/4 inch pieces) or 1 cup smoked sausage (quarter lengthwise, slice into 1/4 inch pieces)
- 1 cup diced celery
- 1 cup diced yellow onion
- 1⁄2 teaspoon salt
- 1 pinch white pepper
- 1 pinch black pepper
- 1 pinch cayenne
- 1⁄8 teaspoon savory, leaves (or 1 pinch ground savory)
- 1⁄8 teaspoon dried whole-leaf thyme
-
For the Mojo Seasoning
- 2 tablespoons salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon ground black pepper
- 1 teaspoon white pepper
- 1⁄2 teaspoon ground cayenne pepper
-
For the blueberry cane vinegar glaze
- 4 cups fresh blueberries, washed
- 1⁄2 teaspoon lemon juice
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon vanilla extract
- 2 tablespoons duck fat or 2 tablespoons mild olive oil
- 1⁄2 cup finely diced yellow onion
- 1 cup reduced unsalted pork, duck (start with 2 cups) or 1 cup chicken stock (start with 2 cups)
- 1⁄2 zest and an orange, juice of
- 3 cups blueberry jam
- 1⁄2 teaspoon salt
- 1 pinch white pepper
- 4 1⁄2 teaspoons cane vinegar (or malt vinegar)
directions
-
For the Pork Chops:
- In a gallon container, add 1 quart warm water. Add the Kosher salt and light brown sugar. Whisk until dissolved. Add ice cubes and cold water to make 1 gallon brine.
- Place the pork rack in a large container and cover with the cold brine. Refrigerate for 15 hours.
- Soak the wood chips in water for at least 2 hours before smoking the pork.
- Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper.
- Fire up the smoker and “cold-smoke” the pork rack at about 125° for 3-4 hours, turning once. Refrigerate the smoked pork rack until thoroughly chilled. The pork should have good smoke flavor on the outside, but be nearly raw on the inside.
- Cut the pork rack into 8 pork chops.
-
For the andouille sweet potato hash:
- Cook the sweet potatoes: Preheat oven to 350°. Heat 2 Tablespoons of butter in a large pan over medium-high heat. Add the diced sweet potatoes and cook, stirring constantly for 4-5 minutes.
- Season to taste with Veggie Mojo. Cook, stirring constantly, for 2-3 minutes.
- Place the sweet potatoes in the oven and cook, stirring occasionally, until they are tender, but firm (al dente), 15-20 minutes. Remove from oven and set aside.
- In a separate pan, melt 2 Tablespoons of butter over high heat. Add the diced andouille sausage and cook, stirring occasionally, until the andouille is well browned.
- Add the celery and onions. Cook, stirring occasionally, until the onions are soft and clear.
- Reduce heat to low. Add the salt, white pepper, black pepper, cayenne, savory, and thyme. Cook, stirring occasionally for 1-2 minutes.
- Add the roasted sweet potatoes and mix well. Cook until warmed through, remove from heat.
-
For Chef Frank’s Veggie Mojo seasoning:
- Combine all ingredients.
-
For the blueberry cane vinegar glaze:
- Make blueberry compote: In a pot, add the blueberries, lemon juice, sugar, and vanilla.
- Cook over low heat, stirring occasionally, just until the blueberries begin to break up and form a thick, syrup-like consistency. Remove from heat and set aside to cool.
- Heat the duck fat or olive oil in a pot over high heat. Add the onions and cook, stirring occasionally, until the onions are well browned (caramelized).
- Add the reduced stock, orange zest, orange juice, 3 cups of blueberry compote, salt, and white pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Add the cane vinegar and purée the sauce with a hand mixer. Strain through a large-holed strainer (China cap).
-
To serve:
- About 1/2 cup mild olive oil.
- 8 cold-smoked pork chops.
- about 8 teaspoons Chef Paul Prudhomme’s Meat Magic® seasoning.
- Andouille sweet potato hash.
- Blueberry cane vinegar glaze.
- Preheat oven to 500°. Season the pork chops lightly on all sides with the meat seasoning. Heat a large pan, or large skillets, over medium-high heat. Sear the pork chops on both sides, place in oven, and cook just until done, 8-10 minutes.
- Serve each pork chop with 1/2 cup of the hash and 1/4 cup of the sauce.
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RECIPE SUBMITTED BY
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