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Ingredients

  • 4 smoked pork chops fully cooked pork ribeye
  • As needed canola oil
  • 1 1/2 cups freekah whole
  • 3 cups water
  • 1/2 onion brunoise
  • 1 carrot brunoise
  • 1 celery brunoise
  • To taste salt
  • To taste pepper
  • Shaved vegetable salad*

Method

  1. Purchase high-quality, cured and hot-smoked (fully cooked) pork chops. This recipe will also work with pork t-bone, porterhouse, blade and center cut chops. If you would like to learn to cure and smoke your own chops, visit our preparation methods section about hot and cold smoking within our culinary tab.   
  2. Pull the pork chops from the refrigerator 30 minutes before you plan to serve them to bring them to room temperature.
  3. Lightly dry toast the freekah over medium heat until it releases a nutty aroma. Add the water, season with salt and bring to a simmer. Simmer the freekah until the water has been completely absorbed and the freekah is fully cooked. Sweat the brunoise mirepoix in a sauté pan until tender, fold the brunoise into the cooked freekah, taste and reseason with salt and pepper as needed. 
  4. Heat the canola oil in a cast iron pan over medium high heat. Add the smoked pork chops and sear on each side until slightly browned and completely warmed through.
Shaved vegetable salad: Comprised of: pea shoots, baby lettuces, shaved carrots and watermelon radishes, snap peas, nasturtium leaves, dressed lightly in vinaigrette

Serve the pork chop alongside the freekah pilaf and a shaved vegetable salad.