Smoked pork chops

It was Gregorio's turn to provide dinner at the lease Saturday. After working in well over 100 degree heat, something nourishing was needed. Not to worry, Gregorio knows his way around food. He sliced up red potatoes and placed them on the bottom of a baking tin, poured sauerkraut from a jar, placed smoked pork chops from Granzins on top, covered it with foil and put it on the gas grill. When the potatoes were ready, the dish was served along with some pintos and garden fresh tomatoes with crushed garlic sprinkled on top. The kraut had just a lil' sweetness to it and the whole dish was darn good - every last bit of it.

I love pork chops

Would.

Those are some killer looking tomatoes!

Had pork chops 3 of my last 4 meals

Aw heck yeh! That’s my kinda eatin’ right there.

Damn all looks good i love some kraut, but those tomatoes look off the charts!

Looking good. The kraut would spoil it for the wife, so I would get it all!!! Yum..

interesting combination tossing in the kraut but sounds good to me

I love smoked pork chops

Yum!

I have some pork chops marinating in Chilpotle Peppers in Adobo Sauce for tomorrow.

This stuff makes a delicious marinade. I use a small 3 to 4 ounce can to marinate 4 or so chops at a time. I like to marinate the chops several hours to overnight before cooking on the grill.

THAT's right.

I’ve been known to use that stuff puréed in a blender as the base for a wet brisket rub. Paint the brisket with the purée and sprinkle it with a brown sugar and SPG mix, then smoke as usual. It makes a great glaze as it smokes.

If you really want to take your marinade to the next level, do this (not for brisket, for pork/chicken/deer steaks).

In a blender drop in one pack of achiote paste, and some apple cider vinegar to cut it with. Drop in one can of chipotle peppers in adobo sauce, one chopped red onion, one peeled head of garlic, juice from 2-3 limes, and a teaspoon or two of black pepper and sweet smoked paprika. Puree all of that up real good, then marinate your meat in it for 24-48 hrs, then grill or smoke. It's an outstanding marinade .