Pork Chop Recipe (with Video)

For the chop
1. Start with coating the chop all over with the oil, then coat with seasoning on all sides.
2. Wrap the exposed bone with foil.
3. Smoke the chop at 225° until internal temp reads 140°.
4. Pull and let rest tented with foil for 10-15 minutes before slicing. This will allow the carryover cook to get the internal temp to 145° and also allow the moisture to pull back inside of the chop.
For the potatoes
1. Peel the potatoes and chop them into equal sized cubes to ensure an even cook.
2. Add them to a pot of salted boiling water and cook for 20 minutes or until they are fall apart tender.
3. Drain and add to a mixing bowl, mash by hand to break them up then and the butter, cream cheese, heavy cream, and salt and pepper.
4. Blend with mixer until smooth.
5. Add more salt and pepper if needed.
For the carrots
1. Peel the thin layer of skin from the carrots and place them in boiling water until just tender, about 10-15 minutes.
2. Drain, and set aside.
3. In a pan melt the butter and add the brown sugar, bring to a boil.
4. Add carrots and cider, reduce to a simmer and cook the carrots for 3-4 minutes stirring to get them coated nicely.
5. Sprinkle with salt and pepper, serve.
For the easy dill sauce
1. 1/4 cup full fat Greek yogurt.
2. 1/4 cup Duke’s Mayonnaise.
3. 2 tsp chopped dill.
4. Juice of one lemon wedge.
5. 1 tsp olive oil.
6. Garlic and coarse salt to taste.
7. 1 tbs of water if necessary.
8. Mix to combine, add water to thin out if desired.