Smokehouse Pork Chops With Mac And Cheese Recipes

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MACARONI AND CHEESE WITH PORK CHOPS



Macaroni and Cheese with Pork Chops image

Yield: approximately 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil, divided
1 1⁄2 cups chopped yellow onion
4 (1⁄2-inch-thick) bone-in pork rib chops
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1⁄2 cups whole milk
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
3⁄4 cup shredded whole milk mozzarella cheese
8 ounces cavatappi pasta, cooked
2 tablespoons Japanese bread crumbs (panko)
1⁄4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Spray a 2 1⁄2-quart baking dish with nonstick cooking spray. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 5 minutes. Remove from pan. Add remaining 1 tablespoon oil to pan. Sprinkle pork chops with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Add pork chops to pan; cook until browned, approximately 3 minutes per side. Remove from pan. Set aside. Add butter to pan; melt over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, remaining 1⁄2 teaspoon salt, remaining 1⁄2 teaspoon pepper, sage, and rosemary. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat. Stir in mozzarella until melted. Stir in cooked pasta. Spoon into prepared dish. Top with pork chops, overlapping slightly; sprinkle with onion, bread crumbs, and Parmesan. Bake until pork chops are tender, approximately 25 minutes.

PULLED PORK MAC AND CHEESE



Pulled Pork Mac and Cheese image

The comfort food everyone dreams about.

Provided by Julia Levy

Time 1h10m

Number Of Ingredients 15

Cooking spray
1 pound uncooked large elbow pasta
½ cup unsalted butter, divided
1 ½ cups finely chopped sweet onion (about 1 medium onion)
¼ cup all-purpose flour
3 ½ cups whole milk
2 teaspoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon black pepper
8 ounces extra-sharp Cheddar cheese, shredded (about 2 cups)
8 ounces Colby-Jack cheese, shredded (about 2 cups)
2 ½ cups shredded smoked pork (sauceless)
1 cup panko
¼ cup sliced scallions (about 2 medium scallions)
Barbecue sauce

Steps:

  • Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; place on a baking sheet lined with aluminum foil, and set aside. Fill a large pot with salted water, and bring to a boil over high. Add pasta, and cook according to package directions. Drain.
  • While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium. Add onion; cook, stirring often, until just tender, about 5 minutes. Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat. Gradually stir in Cheddar and Colby-Jack cheeses in ¾-cup increments until melted and smooth, about 2 minutes.
  • Stir pork and drained pasta into cheese mixture in saucepan. Spoon into prepared baking dish. Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko until combined. Sprinkle evenly over pasta mixture in baking dish.
  • Bake in preheated oven until browned and bubbly, about 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle with scallions. Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.

GRILLED MAC AND CHEESE WITH PULLED PORK



Grilled Mac and Cheese With Pulled Pork image

Provided by Food Network

Time 1h30m

Yield 4 sandwiches

Number Of Ingredients 8

1 stick unsalted butter, softened
6 tablespoons mayonnaise
4 cups prepared macaroni and cheese, warmed
2 onions, thinly sliced Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
12 slices sharp cheddar cheese (about 6 ounces)

Steps:

  • Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.
  • Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
  • Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
  • Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
  • Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
  • Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

PERFECT SMOKED PORK CHOPS



Perfect Smoked Pork Chops image

You'd pay $30 for one of these in an upscale chop/steakhouse...you can charge your friends a little less if you want!

Provided by Scott222

Categories     Pork

Time 8h40m

Yield 4 serving(s)

Number Of Ingredients 13

4 (18 -20 ounce) pork loin chops (bone-in...looks like a Porterhouse steak. Cut at 2 inch thickness and will weigh 18-20 oz each)
1 gallon water, for 4 chops use
1/2 cup kosher salt
1/2 cup granulated sugar
1 tablespoon peppercorn
1/4 cup brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon cumin
1/2 teaspoon ground black pepper
1 teaspoon paprika

Steps:

  • Start your work at least 8 hours before you want to eat.
  • Brine the meat. In a bowl or pot large enough to hold chops and 1 gallon of water, combine brine ingredients. Start with 2 cups of hot water to dissolve salt and sugar. After salt & sugar are completely dissolved, add more cold water and some ice to bring volume to 1 gallon. Make sure the brine solution is cold and add chops -- they should be completely submerged. Cover and refrigerate for 6-8 hours.
  • Smoke the chops. Smoking methods can vary. I use a barrel-smoker with an external firebox. Other methods will work, but be sure your temperature stays in the range of 175-200 F and never expose the chops to direct heat . When fire/smoke is ready, remove pork from brine and pat dry with paper towel. Place in smoker. Use hickory, mesquite or apple wood (or combinations), smoke for 1 hour. At this point, the chops can be cooked or reserved in refrigerator for several hours.
  • Cook the chops. Just before cooking, apply about 1 tablespoon of the rub to both sides. Grill on direct heat. This will take about 30 minutes. Be prepared to move the chops to indirect heat for a while of they are getting too brown prior to being done. Cook to an internal temperature of 140°F Remove from grill and rest 5 minutes before serving. Meat will be pink and very juicy -- don't worry about the pink! As long as you achieve a temperature of 140 in the thickest part of the chop, it's safe to eat (the trichinosis bug dies at 137 F). If you prefer a more well-done chop, cook to 150 before removing from heat.
  • But, in my opinion, at that temperature, you've just wasted a day's work.

EASY MAC & CHEESE PORK CHOPS



Easy Mac & Cheese Pork Chops image

This is so easy, kids and adults love these whenever i make them, they truely taste like a comfort food. I make these when i don't have a lot of time and they taste like i've been slaving over the stove all day... hope you enjoy these as much as we do:)

Provided by luv2 cookgramma

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 pork chops (i use thin chops with bone in, any cut will do)
7 1/4 ounces macaroni & cheese (I use Kraft, any will do)
1 (10 3/4 ounce) can condensed golden mushroom soup (NOT cream of mushroom)
1/3 soup can water
salt & pepper
1 -2 tablespoon olive oil or 1 -2 tablespoon canoloa oil

Steps:

  • Heat oil in a large skillet until warm, season porkchops with salt & pepper.
  • Brown porkchops on both sides. In a small bowl combine soup and water, mix well. Remove chops from pan, drain oil. Return porkchops to pan, pour soup/water mixture over porkchops, cover and simmer 15 - 20 minutes or until cooked through. (time depends on thickness of chops) While browning chops make mac & cheese according to directions. Place a serving of mac & cheese on each individual plate and top with a porkchop and pour a little "gravey" over the porkchop. This is easy & awesome! The kids love it!

SMOKED PORK CHOPS



Smoked Pork Chops image

There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h50m

Yield 6

Number Of Ingredients 9

1 ½ teaspoons kosher salt
1 ½ teaspoons light brown sugar
1 ½ teaspoons ground black pepper
1 teaspoon paprika
½ teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon oregano
6 bone-in center-cut pork chops (about 1-inch thick)

Steps:

  • Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
  • Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
  • Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g

SPICY SMOKED PORK CHOPS WITH MAC 'N CHEESE



Spicy Smoked Pork Chops with Mac 'N Cheese image

Layers of mac & cheese, chopped veggies and pork chops combine to make one hearty, spicy weeknight casserole.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 10

2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 can (14.5 oz.) diced tomatoes, undrained
1 jalapeño pepper, stemmed
1 lb. fresh green beans, cut in half, cooked
1 cup canned black beans, rinsed
6 smoked bone-in pork chops (1-1/2 lb.)
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 tomato, seeded, chopped
2 green onions, sliced
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350ºF.
  • Prepare Dinners as directed on package. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Blend canned tomatoes and jalapeno in blender until smooth. Spoon green and black beans over Dinner in baking dish. Top with chops. Pour tomato mixture over chops; top with cheddar. Cover. Bake 30 min. or until heated through, uncovering the last 5 min.
  • Top with fresh tomatoes, onions and sour cream.

Nutrition Facts : Calories 670, Fat 27 g, SaturatedFat 9 g, TransFat 5 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 34 g

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