Smoked Pork Chop w/ Roasted Fingerling Taters

Ya know, I don’t think I’ve ever done a smoked pork chop. Considering all the chops of pork I’ve eaten in my life, never have I thrown any on the smoker. Let’s change that. We’re also going to make some roasted potatoes.. I needed a fun, familiar side to join the chops – and MrsForensicBBQ loves a good roasted tater. Our go-to are the redskin potatoes, but we’re going fingerlings for this one.

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Recipe

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The Prep Table

Good friend of mine raised some swine this year, and I was lucky enough to raid the freezer and get my pick of the pig. Chops was one of the cuts I got. This will be a pretty straightforward cook, but the only thing I’m going to change up is the rub. You know I throw that Fine Swine on everything hog, but MrsForensicBBQ got me some of this “Three Little Pigs” rub awhile back – so we’re going to put it to use.

A LOT of garlic will be used in this one. An obscene amount. But that’s pretty much a given with our household palate. I did throw these in some melted butter to really make these healthy.

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The Process

One thing I’ll say – Meat Church’s “Garlic and Herb” is their finest seasoning blend. I think I’ve said it for a year now, about how I need to make my own.. but I haven’t yet and they do it right. So I threw the melted butter, garlic, and Meat Church rub on there and mixed it up good. Left it in the bowl until MrsForensicBBQ got back from her run – then she was going to give it a watch while I tend to the pig.

How did I tend to the pig? I didn’t. After throwing a healthy coat of that “Touch of Cherry BBQ Rub” – I threw ’em on the RecTeq and let my WiFi do the work. But I made it seem SUPER strenuous, stressful, and that I worked hard to get that perfect cook.. my excuse for hanging out in the garage. (shh..)

So these things cooked way faster than I thought – much quicker than the pork chops. Because MrsForensicBBQ and I eat VERY differently (if you couldn’t tell by the stark contrast in our Monday & Friday posts) – we often eat at different times. If we’re making something like these potatoes, and she’s hungry now, we’re making them now.

Lookit all that garlic – I told you, we go HARD on the garlic. And it smelled absolutely delicious in the kitchen. Once them pork chops hit that magical 145, we got them out too.

Harkening back to growing up, we had to have some applesauce with the pork chops. Throw a sprinkle of cinnamon on top and mix it up, and it’s time to eat! I wanted a nice parsley topper on my potatoes – I think MrsForensicBBQ just wanted the crispy garlics from the pan.

Wasn’t my favorite rub in the world, but it was a nice change from the usual. Rub said “Touch of Cherry” – but it was definitely more than a touch. Was super sweet, but it wasn’t unpleasant. Pork chop was delicious and potatoes were on-point – perfect week day meal.

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Bit of an admin note – As soon as I get a bit more time, I’m looking at discontinuing the e-mails. If they were even being sent out anymore (So frustrating trying to do it for free.. some would get kicked back, some went late.. too much of a hassle for a free food blog). Always follow us on Instagram (@forensicbbq & @mrsforensicbbq) or Twitter (@forensicbbq) and you’ll know when we post another one!

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The Recipe