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  • Smoked pork chops with potato salad and spruce shoots
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    By Andreas Viestad

    Smoked pork chops with potato salad and spruce shoots

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    Fresh grilled or smoked chops are a classic dish which is very popular at BBQs during the summer months. In this recipe we will be preparing summer chops from scratch, and we will smoke them using apple wood chips. They taste delicious with a simple potato salad containing apples.

    Serves 4

    PREPARATION:

    • 1

      Sprinkle the chops with plenty of salt. Light the grill. Ensure that all the coals are on one side of the grill to create one hot zone and one cooler zone. Prepare a simple potato salad by dividing the boiled potatoes into two or four and mixing in the diced apples, vinegar, oil, spruce shoots and parsley.

    • 2

      When the grill is hot and all the coals are glowing nicely, rinse the chops in water. Dry them on a piece of kitchen roll. Place the chops on the hot side of the grill. Grill at a high temperature for a couple of minutes on each side until they are brown and preferably slightly burnt in some places. If the flames become too high, move the chops away slightly until they have died down. (The flames are caused by fat dripping down onto the coals and catching fire).

    • 3

      When the chops are suitably brown, move them to the cooler side of the grill. Throw a fistful of chips onto the coals and cover the grill with a lid in order to keep the smoke inside the grill. Allow the chops to smoke like this for 7 to 10 minutes. If necessary you can add more chips while they are smoking.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S11 E04 The Taste of Trees and tagged , , , . Bookmark the permalink.
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  • Fresh grilled or smoked chops are a classic dish which is very popular at BBQs during the summer months. In this recipe we will be preparing summer chops from scratch, and we will smoke them using apple wood chips. They taste delicious with a simple potato salad containing apples.

    Serves 4

    PREPARATION:

    • 1

      Sprinkle the chops with plenty of salt. Light the grill. Ensure that all the coals are on one side of the grill to create one hot zone and one cooler zone. Prepare a simple potato salad by dividing the boiled potatoes into two or four and mixing in the diced apples, vinegar, oil, spruce shoots and parsley.

    • 2

      When the grill is hot and all the coals are glowing nicely, rinse the chops in water. Dry them on a piece of kitchen roll. Place the chops on the hot side of the grill. Grill at a high temperature for a couple of minutes on each side until they are brown and preferably slightly burnt in some places. If the flames become too high, move the chops away slightly until they have died down. (The flames are caused by fat dripping down onto the coals and catching fire).

    • 3

      When the chops are suitably brown, move them to the cooler side of the grill. Throw a fistful of chips onto the coals and cover the grill with a lid in order to keep the smoke inside the grill. Allow the chops to smoke like this for 7 to 10 minutes. If necessary you can add more chips while they are smoking.

    Print Friendly
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