-
1
In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper.
-
2
Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
-
3
Over an open-flame grill, sear each side of the pork chops until black grill marks form.
-
4
Remove the meat from the grill.
-
5
Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan.
-
6
Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid.
-
7
This will allow the meat to smoke and become infused with the hickory flavor.
-
8
Smoke the meat until it is fork tender.
-
9
Serve with potatoes, pears and onion straws.
-
10
Garnish with red pepper and mushroom strips.
-
11
A viewer, who may not be a professional cook, provided this recipe.
-
12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
13
Yukon gold potatoes, approximately 2 pounds, cubed
-
14
1 tablespoon chopped garlic
-
15
1 cup milk
-
16
1 cup chicken stock
-
17
Bleu cheese, to taste
-
18
Salt and pepper
-
19
In a large pot, add the potatoes.
-
20
Cover with water and bring to a rolling boil.
-
21
Boil the potatoes until they are soft.
-
22
Drain the water from the pot and place the potatoes in a medium sized bowl.
-
23
Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess.
-
24
Set aside.
-
25
2 pears, sliced
-
26
1 cup apple juice concentrate
-
27
4 tablespoons butter
-
28
4 tablespoons all-purpose flour
-
29
1 clove garlic, chopped
-
30
In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens.
-
31
Set aside.
-
32
1/4 cup milk
-
33
Olive oil, 2 tablespoons
-
34
Salt and pepper
-
35
1 Vidalia onion, sliced
-
36
All-purpose flour, for dredging
-
37
Vegetable oil, for frying
-
38
In a medium sized bowl, combine milk, oil, salt and pepper.
-
39
Slice an onion into long strips and place them into the milk mixture.
-
40
Shake off any excess liquid, and then dredge the onion strips in flour.
-
41
Heat oil over medium-high heat in a medium sized saute pan.
-
42
Place the dredged onions into the saute pan and cook until they are brown and slightly crispy.
-
43
Set aside.
-
44
1 red pepper, whole
-
45
Olive oil, for rubbing
-
46
Thoroughly clean the skin of the red bell pepper.
-
47
Rub olive oil lightly over the entire surface of the skin.
-
48
Place the whole pepper on an open flame and roast it until the skin is blackened.
-
49
Remove the pepper from the flame and rub the charred skin with a towel.
-
50
Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
-
51
1 baby portobello mushroom, whole
-
52
1 garlic clove, chopped
-
53
Olive oil, for rubbing
-
54
Salt and pepper
-
55
Thoroughly clean the skin of the baby mushroom.
-
56
Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste.
-
57
Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender.
-
58
Remove the mushroom from the steamer and slice into strips.
-
59
Serve with the pork chops.
