Ingredients

• ▢ 6 ounces Pineapple Juice
• ▢ 1/2 cup Apple Cider Vinegar
• ▢ 1/2 cup Olive Oil
• ▢ 1/4 cup Worcestershire sauce
• ▢ 1/4 cup Brown Sugar
• ▢ 1 tablespoon Italian Seasoning
• ▢ 1 tablespoon Garlic
• ▢ 1 tablespoon smoked paprika
• ▢ 1 tablespoon kosher salt
• ▢ 1/2 tablespoon black pepper ▢

Instructions 

• Whisk all ingredients together in a bowl or measuring cup.
• Transfer to a large bowl or heavy duty zip top bag.
• Add pork chops and marinade for 4 hours or overnight.
• Cook pork chops any way you wish and discard marinade.

Notes

Marinade can be made up to 5 days in advance. Store in an airtight container, refrigerated until ready to use.

Ingredients

• 2 pork tenderloin
• 4 jalapeno peppers , cored and minced
• 8 oz cream cheese
• 1 cup cheddar cheese , grated
• 1 tbsp chili powder
• 10-12 bacon slices

Instructions

• Trim the pork tenderloins of any fat and membrane. Holding knife horizontally, slice the pork tenderloin in half being careful not to pierce through the other end.
• In a small bowl, mix together the jalapeño pepper with the cream cheese, cheddar cheese and chili powder.
• Spread the cheese and jalapeño pepper mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat.
• Wrap the tenderloins with the bacon and place on smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out.
• Set the smoker to 275F using wood of choice (hickory, apple or cherry work great).
• Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 – 3 hours.
• Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.

Notes

How to make in an oven

It is possible to bake this stuffed pork tenderloin in the oven. Prepare the recipe up to step 4 and then place the wrapped tenderloin on a baking sheet.

Bake in a 400F oven until cooked through and the internal temperature reaches 165F. This should take around 45-60 minutes.

Let rest for 10 minutes and then slice into medallions.

Ingredients

• 4 bone-in pork chops at least 1-inch thick
• Brine if using (see notes)*
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt* divided
• 1/2 teaspoon black pepper divided
• 4 medium yellow onions thinly sliced
• 1 tablespoon Dijon mustard
• 4 cups unsalted chicken stock divided
• 1 teaspoon balsamic vinegar
• Chopped fresh parsley or fresh thyme
• Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving

Instructions

• If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
• Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
• Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
• Reduce the heat to medium low heat. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
• Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour or lumps should remain
• Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.
• Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135 to 140 degrees F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145 degrees F, but its temperature will continue to rise as it rests).
• Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.
• Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and garnish with chopped parsley or thyme.

Notes

• *BRINE: If time allows, for the juiciest possible pork chops, submerge them in 4 cups water mixed with 3 tablespoons kosher salt for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry. Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
• TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.