You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

How-To: Smoked Pork Chops

One of my go-to quick meals (especially when I have not planned my meal well in advance) is smoked pork chops, typically served with macaroni and cheese and green beans or beets.  Why?  Because smoked pork chops thaw relatively quickly under cold water and once thawed, I can prepare them on a broiling pan in 15 minutes.  During the thawing and heating, I work on my side dishes and voila...dinner is served! 

1. Thaw smoked pork chops either in the refrigerator overnight or under cold water.
2. Place on a broiling pan and broil on 'Low' for about 7 to 8 minutes per side, or until the chops are what I often call 'hot and sizzling'.  If you do not wish to broil the chops, a skillet or grill are also great options.  Since these are smoked chops, you just need to heat them through, so avoid over-cooking.  Enjoy!

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