Smoked Pork Chops With Sweet Potato Hash

READY IN: 4hrs 30mins




  • 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.