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  • Katherine Sims

Smoked Pork Chop and Carrot Hummus

Is there anything better than slow-smoked pork? The smokey, salty, tender meat takes time but it so good when it's done. You can brine it for extra tenderness or season with simple kosher salt and pepper or your favorite rub before smoking for 1-2 hours, depending on the thickness of your chops. Smoke over any hardwood chips, such as oak, applewood, or mesquite, until the internal temperature is 145°.


Top your chops with carrot hummus for a sweet and savory canapé.


Carrot Hummus

  1. Steam peeled, roughly chopped carrots either over the stove or in the microwave until soft.

  2. Process in a blender or food processor until smooth.

  3. Make it your own by adding your favorite seasonings such as salt & pepper, fresh herbs, or even mix in a bit or horseradish or cayenne pepper for a bit of spice.



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