- 1 tablespoon butter or oil (if pan-frying)
- 4 1/2-inch fully cooked Moody’s smoked pork chops (rinsed and patted dry)
Heat butter or oil in a large skillet over medium heat. Add the chops and warm 4 to 5 minutes per side or until lightly golden. Do not overcook. Serve immediately.
Oil the grill grate and heat the grill to medium or preheat the broiler. Place the pork chops 5 to 7 inches from heat source. Cook 5 to 7 minutes per side (depending on the thickness of the chop), turning only once. Do not overcook. Serve immediately.
Preheat the oven to 350 F. In an oven-proof skillet on the stovetop, brown one side of the pork chops, cooking 3 to 4 minutes. Flip over the chops and place the skillet in the oven; roast for 20 minutes.
It is very important you don't overcook the smoked pork chops. Remember, you are just warming them up and don't need to worry about whether they are cooked through or not. However, you do need to be sure the internal temperature is 145 F so they are safe to eat.
When you have a taste for ham but don't want to mess with a butt or shank portion or even a ham slice, smoked pork chops are the perfect stand-in. You can even treat them like ham by serving with sweet potatoes or potato salad and glazed pineapple.
Although you don't want to mask the delicious smokey flavor of the pork chops, there are ways to add other ingredients without overwhelming the dish. By placing a few slices of pineapple on top, the smoked pork chops take on a welcome layer of sweetness.