Smoked chops give a distinct
flavor to this fall dish. Serve with roasted potato spears and
a green salad.
Smoked Chops
with Horseradish-Chipotle Crust and Roasted Vegetables
6 smoked boneless pork
loin chops, 1/2-inch thick
1 1/2 cups dry bread crumbs
1 (10-ounce) package red or white pearl onions, peeled (about
24)
12 medium carrots, halved lengthwise, cut into 2-inch pieces
3 large celery roots, peeled, cut into 2-inch pieces
4 tablespoons porcini mushroom oil or olive oil
3 tablespoons sherry wine vinegar or white wine vinegar
2 tablespoons minced fresh sage, divided
2 tablespoons prepared horseradish
1/4 teaspoon minced chipotle chile
1/4 cup Dijon-style mustard
In a large saucepan, cover
the onions, carrots and celery root with water. Bring to a boil.
Lower the heat and simmer, covered, for 10 minutes; drain. Transfer
vegetables to a 5-quart casserole.
Combine oil, vinegar and
1 tablespoon sage; pour over the vegetables, tossing to coat.
Combine bread crumbs,
horseradish, the remaining sage and chipotle chile, set aside.
Spread mustard over top
of pork chops. Press bread crumb mixture evenly over mustard.
Place chops on top of vegetables; bake at 350 degrees F. for
45 minutes or until crust is golden brown.
