Smoked Pork Chop: Maple Balsamic Glaze with Peaches and Blue Cheese

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often more affordable.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar has a similar acidity, while apple cider vinegar is often less expensive.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, while pork loin can be a more budget-friendly cut.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically less expensive.

Take 4 bone-in pork chops and coat them on all sides to make a binder.

Season the pork chops heavily on all sides with Meat Church Holy Gospel seasoning.

Place the seasoned pork chops on the smoker with hickory wood chips at 250°F until they reach an internal temperature of 160°F.

Prepare the balsamic maple glaze by mixing maple syrup, balsamic vinegar, and garlic in a cast iron skillet.

Slice 3 small peaches and add them to another small cast iron skillet with a little bit of extra virgin olive oil, mixing well.

Place the peaches into the smoker halfway through the cooking process of the pork chops.

Add the pork chops back into the smoker and drizzle on some pan sauce, then continue cooking until they reach 160°F.

Plate the dish by placing the smoked peaches on top of the pork chops, adding blue cheese, and garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens