I love to mix the sweet tastes of berries with the salty, smoky flavors of pork. Applesauce is my stand-by with pork (see my recipe for pork with smoky applesauce) but when berries are available, they win out almost every time. If you don’t have strawberries you can use other berries. When in doubt choose what is in season in your area or whatever looks best. Strawberries are my personal favorite so that’s what I’ll use when I share this recipe with you.
- 4 (8-ounce) center cut boneless pork chops
- 1-1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 2 tablespoons butter
- 1 shallot, minced
- 1 tablespoon all-purpose flour
- 1/4 cup apple juice
- 1/2 cup beef stock
- 1 tablespoon red wine vinegar
- 1 tablespoon strawberry preserves
- 8 fresh strawberries, sliced
- Whisk together salt, pepper, coriander and allspice. Sprinkle this mixture over the pork chops, coating both sides.
- Assemble the smoker according to manufacturers directions. A mixture of Oak and Hickory chips is great for this recipe.
- Place the chops into the smoker and place over medium-high heat. Once smoke appears, close the lid and cook for 10 minutes.
- Meanwhile, melt the butter in a small saucepan. When it begins to foam add the shallot and cook until tender.
- Add the flour and stir until it creates a paste. Allow this to cook for 30 seconds.
- Stir in the apple juice, beef stock, vinegar, and strawberry preserves. Bring to a simmer and allow to thicken.
- When the chops been smoking for 10 minutes remove the smoker from the heat and move the chops to a heated saute pan (with 1 Tbsp of canola oil). Cook over medium-high heat for 1-2 minutes per side. This will help create a nice seared finish.
- Remove the chops from the heat and allow to rest, covered, for 5 minutes.
- Right before serving, stir the fresh strawberries into the sauce. Serve each chop with the strawberry sauce ladled on top.