Smoked Chops with
Horseradish-Chipotle Crust and Roasted Vegetables
Smoked chops give a distinct flavor to this fall dish. Serve with roasted potato wedges and a green salad.
6 smoked boneless pork loin chops, 1/2-inch thick
1 1/2 cups dry bread crumbs
1 (10-ounce) package red or white pearl onions, peeled (about 24)
12 medium carrots, halved lengthwise, cut into 2-inch pieces
3 large celery roots, peeled, cut into 2-inch pieces
4 tablespoons porcini mushroom oil or olive oil
3 tablespoons sherry wine vinegar or white wine vinegar
2 tablespoons minced fresh sage - divided use
2 tablespoons prepared horseradish
1/4 teaspoon minced chipotle chile
1/4 cup Dijon-style mustard
- In a large saucepan, cover the onions, carrots and celery root with water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes; drain. Transfer vegetables to a 5-quart casserole.
- Combine oil, vinegar and 1 tablespoon sage; pour over the vegetables, tossing to coat.
- Combine bread crumbs, horseradish, the remaining sage and chipotle chile, set aside.
- Spread mustard over top of pork chops. Press bread crumb mixture evenly over mustard. Place chops on top of vegetables; bake at 350°F (175°C) for 45 minutes or until crust is golden brown.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.