Experience the ultimate in comfort food with this Ninja Woodfire smoked pork chops recipe. They are perfectly smoked and cooked to juicy perfection on the Ninja Woodfire Grill.
Infused with the rich, aromatic flavor of hickory and seasoned with granulated garlic, onion, MSG, sea salt, and cracked black pepper, each bite is a savory delight that will elevate your dining experience to new heights.
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The chops get a boost from a rich red wine gravy, a blend of butter, flour, red wine, chicken stock, and a hint of heavy cream, cooked to smooth perfection. This tasty duo of juicy pork and velvety gravy, paired with creamy mashed potatoes, creates a meal fit for a special occasion or a cozy family dinner. Get ready for a flavor explosion with this smoked pork chops recipe, infused with hickory goodness and seasoned with granulated garlic, onion, MSG, sea salt, and cracked black pepper. Each bite is a savory adventure that will take your taste buds to new heights! Plus, they're so good that even the neighbor's dog might try to sneak a bite (don't worry, we won't tell).
Top Tip for Ninja Woodfire Smoked Pork Chops
Keep the pork in the fridge until it is ready to smoke because cold meat takes smoke better!
Recipe
Smoked Thick Cut Pork Chops
Equipment
- Ninja Woodfire Grill
- Hickory Wood Pellets
- Cutting Board
- Knife
- Sauce Pan
- Whisk
- Tongs
Ingredients
Red Wine Gravy
- 3 tablespoon Butter
- 3 tablespoon All Purpose Flour
- 1 Cup Red Wine
- 1 Cup Chicken Stock
- ¼ Cup Heavy Cream
- 1 teaspoon Sea Salt
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon MSG
Chops
- 1 lb Thick Cut Pork Loin Chops
- 3 TBS Granulated Garlic
- 3 tablespoon Granulated Onion
- 1 MSG
- 3 tablespoon Sea Salt
- 3 tablespoon Cracked Black Pepper
Instructions
- Fill the Ninja Woodfire with Hickory Pellets and set it the smoker setting at 225F or 107C.
- Season the chops liberally with the Granulated Garlic, Granulated Onion, MSG, Salt, and Pepper. Place them in the fridge to stay cold.
- When the smoker is ready add the chops and cook them until they reach 145F or 63C. When they hit the temp take them out and rest them for 3 minutes.
- While the chops are cooking make the gravy by adding the butter to a saucepan set over medium heat.
- When the butter melts and begins to foam add the flour and whisk for 2-4 minutes.
- Add the red wine and whisk vigorously.
- Add in the chicken stock and whisk for 3-5 minutes.
- Add in the seasonings and the heavy cream and whisk until combined. Turn heat to low and simmer stirring constantly for 30 minutes to help cook off the alcohol.
- Serve the pork with the gravy and your favorite mashed potato recipe.
Video
Nutrition
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