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The Grill Dads Smoked Pork Chops with Prosciutto Sage Pan Sauce
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The Grill Dads Smoked Pork Chops with Prosciutto Sage Pan Sauce

A great pork chop doesn't need much. Smoke it with the right wood, rest it right, sear it, and you're already most of the way there. But a pan sauce built in the same skillet, one that borrows the fond and the rendered fat,  that's where the magic happens.

This one runs on Bear Mountain Smoky Apple Whiskey pellets. You get sweet apple fruit smoke up front and a warm, oaky whiskey-barrel backbone that pairs perfectly with pork. The chops smoke low and slow, then get a quick sear to build color. The sauce is built in that same pan — crispy prosciutto, sage fried in the drippings, shallot and garlic sweated down, chicken stock reduced hard, cream added, and mounted with cold butter at the end. It's elegant without being fussy. It's also why you don't skip the rest step or rush the reduction.

Steps

  1. Season and rest the pork chops —

    Remove the pork chops from the fridge and season generously on both sides with kosher salt, coarse black pepper, and garlic powder.

    Let them sit at room temperature for about 2 hours. This allows the salt to penetrate the meat and begin breaking down the proteins, which means more tender, juicier chops when they come off the smoker.
  2. Smoke the pork chops —

    Preheat your pellet grill to 200°F using Bear Mountain Smoky Apple Whiskey pellets.

    Place the pork chops directly on the grate and smoke until they reach an internal temperature of 135°F. This takes roughly 30 to 40 minutes, depending on your grill and the ambient temperature.
  3. Rest the smoked chops —

    Remove the pork chops from the grill and let them rest on a sheet tray with the inserted rack for about 15 minutes. This allows the carryover cooking to finish and the juices to redistribute throughout the meat. If you skip this, you'll lose juice to the pan when you sear.
  4. Sear the pork chops —

    Heat a cast-iron pan over medium-high heat until it's smoking.
    Sear the pork chops for about 60 seconds per side. You're after color and crust, not more cooking time. The chops are already done — you're just building a fond and getting a little caramelization on the exterior.

    Remove the chops and set them aside on a plate. Let them rest while you build the sauce.
  5. Crisp the prosciutto —

    In the same cast iron pan, lay the three slices of prosciutto flat and let them fry in the residual heat and pork fat until they're completely crispy. This takes about 2 to 3 minutes.

    Remove the prosciutto and set it aside on a paper towel. Once it cools, it'll crisp up even more. Don't skip this — crispy prosciutto is the textural anchor of the dish.
  6. Fry the sage —

    Add the sage leaves to the same pan and fry them in the drippings and rendered fat until they're darkened and fragrant, about 1 to 2 minutes.

    If the pan looks dry, add a small splash of olive oil.

    Remove the sage and reserve it on a separate plate.
  7. Build the aromatics base —

    In the same pan, add the finely diced shallot and smashed garlic.

    Sauté over medium heat, stirring occasionally, until the shallot is completely soft and beginning to caramelize, about 5 to 7 minutes.
  8. You're building depth here. Don't rush it. —

    Reduce the stock

    Add the low-sodium chicken stock and bring it to a simmer.

    Let it reduce by about two-thirds. You're concentrating the flavor and reducing the volume so the cream will thicken it properly.

    This takes about 8 to 10 minutes.

    Taste it. If it's getting salty, you've reduced enough. If it still tastes watery, keep going.
  9. Add and reduce the cream —

    Pour in the heavy cream and stir to combine.

    Bring it back to a simmer and let it reduce until it coats the back of a spoon — you should be able to draw a line through it with your finger and have the line hold. This takes about 5 to 7 minutes.
  10. Mount the butter —

    Turn the heat off completely.

    Add one tablespoon of cold butter and stir until it's fully melted and incorporated.

    Add the second tablespoon of cold butter and stir until it's fully melted and incorporated.

    This is where the sauce gets its silky mouthfeel and viscosity. The cold butter emulsifies into the warm sauce without breaking. Do not put the pan back on heat — that separates the butter and ruins the sauce.
  11. Plate and finish —

    Place the pork chops on a plate.

    Pour the sauce over and around the chops.

    Crumble the crispy prosciutto and sage over the top as a garnish.

    Serve immediately.

Ingredients:

For the Pork Chops:


For the Prosciutto Sage Pan Sauce:

  • 3 slices prosciutto
  • 8 to 10 fresh sage leaves
  • 1 large shallot, finely diced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 2 tablespoons cold butter, divided
  • Olive oil as needed

watch recipe video

The Grill Dads Smoked Pork Chops with Prosciutto Sage Pan Sauce

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A bag of Bear Mountain BBQ Smoky Apple Whiskey premium hardwood pellets, highlighting its authentic whiskey barrels and apple hardwoods with various quality seals such as gluten-free, no chemicals, no additives, and for all wood pellet grills.

Smokey Apple Whiskey BBQ Craft Cocktail Blends® Wood Pellets

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