Smoked Porkchops: Success or Salty Mess?

Last we had smoked pork chops for dinner. Now, I am not a fan of pork chops–or pork, for that matter, in any form other than pepperoni or Italian sausage. However, my husband works as the merchandising supervisor in the meat department at one of the local stores and had noticed that there were some smoked pork chops that weren’t selling. He convinced me to get them, despite my aversion to almost all things pork, by saying that he wanted to find out WHY they weren’t selling. I now know why they weren’t selling.  There’s salty and then there’s “SALTY,” and while I do realize that anything smoked will be salty, these pork chops fell into the “SALTY” category.

Of course, no one else in my family found anything wrong with them. My son, in fact, liked them so well that, after I had forgotten my number one food parenting rule (to not make a fuss over foods I dislike) and made several disparaging comments, he informed me very enthusiastically that “These aren’t salty chops! They’re meat! I love my meat!” I guess he told me.

On a positive note, the salt covered up most of the taste of the pork, and the Secret Sauce my husband made for me to dip the pork in covered up the rest of it. It’s not my ideal situation, but when all else fails, covering up the taste is always a good strategy to fall back on. Of course, mountains of salt and rivers of condiments are not the healthiest ways to get your protein. The rest of the meal (Brussels sprouts and oven baked french fries) was delicious. I suppose it’s back to the drawing board for my pork-loving husband. He may have the rest of the family’s vote, but he’s yet to convince me that pork is worth having in our household flavor-wise.

To my readers: What are your favorite ways to serve pork?


About Dallas Funk

I'm a stay-at-home mom with two children (a seven-year-old son and a five-year-old daughter), 20+ years of writing experience, and a passion for food that has been developed over a lifetime of experimenting. Over the past 12 years of marriage, I have worked hard to learn all that I can to make my family all that it can be. My expertise has been primarily self-taught, allowing me to provide insights for the average person, whether they be an aspiring cook, a new mother, or a hopeful writer. I have studied and experimented with baking, cooking, budget meals, healthy and tasty alternatives to comfort foods, and even food photography. By combining my writing experience, my hard won cooking expertise, and my "everyman" outlook, I offer a special and unique slant to food and dining. In January of 2015, I will receive my MFA in Creative Writing, with a Popular Fiction specialty, from the University of Southern Maine's Stonecoast Writing Program.
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4 Responses to Smoked Porkchops: Success or Salty Mess?

  1. Constance says:

    I’m not much of a pork eater either (or any meat for that matter), but I’ve found that roasts — pork or beef–are tolerable. Also, I grind my own fresh Polish Kielbasa, which is mostly pork, and I like That a lot. You might too!

    • We have been getting closer on find a beef roast that I like. Maybe we’ll try a pork roast. As for the Kielbasa–what recipe do you use? What seasonings? Have you ever tried putting those seasonings on a pork chop or any other form of meat?

      • Constance says:

        I hadn’t thought of doing that, but good idea. The only real seasoning that I use are salt, pepper, lots of garlic, and lots of mustard seed. My recipe is one that’s been passed down in the family:
        9 pounds pork
        1 pound beef
        salt and pepper to taste (I usually use a small handful of each)
        about 10 cloves of garlic
        a Light 1/2 cup of mustard seed

        I like mine fresh, not smoked. To cook fresh kielbasa choose one of the following methods. Pan Fry: Place fresh kielbasa in a frying pan and fill pan with water so that half of the fresh kielbasa is covered. Simmer on low to medium heat. Once water evaporates and the first side has browned nicely, brown the other side. When fresh kielbasa is browned it is fully cooked.
        Bake: Place fresh kielbasa in a baking pan. Cover with aluminum foil and bake at 325 degrees for 2 hours. Uncover fresh kielbasa and bake for another 30 minutes.

  2. Thank you for sharing your family recipe. I’m assuming you put it in a sausage casing? Have you ever done it without the casing? My biggest issue with any form of sausage is the casing. I actually make my husband cut the casing off of bratwursts and turn them into burgers when we have them. He’s happy to do it because it means he gets to have the bratwursts, and I–of course–am happy to have him do it because it removes the objectionable texture AND gets some more protein in me.

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