Easy Chef Inspired, Restaurant-Quality Meals with Smithfield Prime

I am so excited to be working with Smithfield once again! As if setting the Guiness World Records™ title for the largest grilling lesson with Smithfield wasn’t enough, I am now working with them to show you how you can easily bring chef inspired, restaurant-quality meals into your home. You can create easy and effortless recipes using original Smithfield recipes developed by renowned, award-winning chefs for your family to enjoy!

I always stock up on Smithfield Prime while at Sam’s Club here in Kansas City.

I love so many of the Smithfield products and love cooking them for my family like my Carolina Style Pork Sliders. One of my favorite Smithfield products are the Smithfield® Prime Reserve Cowboy Bone-In Center Cut Pork Chops. They are perfect for recreating Kansas City chef Colby Garrelts recipe below. It’s the perfect recipe for a summer barbecue enjoying family and friends!

BBQ Cowboy Pork Chops with Creamy Corn and Quick Pickles

4 servings | Prep Time: 15 minutes plus 1 hour brine time | Cook Time:  1 1/2 hours

Colby Garrelts Recipe

©2017 Smithfield Foods

BBQ Cowboy Pork Chops

4      Smithfield® Prime Reserve Bone-In Center Cut Pork Chops

3/4      cup kosher salt, divided

1/3      cup sugar

2      teaspoons onion powder

2      teaspoons garlic powder

2      teaspoons crushed red pepper flakes

2      teaspoons chili powder

2      teaspoons black pepper

1 1/4      teaspoons smoked paprika

Whisk together 1 gallon water, 1/2 cup salt and 1/3 cup sugar until dissolved. Place chops in 2-gallon resealable food storage bag; pour brine over chops; refrigerate 1 hour.  Combine remaining 1/4 cup salt, onion powder, garlic powder, red pepper flakes, chili powder, black pepper and paprika; set aside.

Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400^o and indirect heat zone about 275^oF.

Remove chops from brine and pat dry with paper towels. Coat with spice rub and place over indirect heat zone for 17 minutes per side until internal temperature reaches 135^o  Move chops to direct heat zone and grill until internal temperature reaches 145^oF. to 160^oF., turning occasionally.  Let stand 5 minutes before serving.

Creamy Corn

6      slices Smithfield® Hickory Smoked Bacon, cooked crisp, drained and crumbled

4      ears corn on cob, husks and silk removed

2      tablespoons unsalted butter

1/2      small white onion, diced

4      cloves garlic, minced

2      tablespoons all-purpose flour

1 1/2      cups whole milk

5      oz. cream cheese

1/4      cup (1 oz.) shredded Cheddar cheese

1/3      cup panko bread crumbs, toasted

4      green onions, sliced

Lay the ears of corn on grill over direct heat zone for 10 minutes, turning occasionally to mark all sides. Move corn to indirect heat zone and continue to cook for 10 minutes, or until kernels are fork tender.  Let cool; cut corn kernels off cobs.

Melt butter in medium saucepan over medium heat. Stir in onion and garlic; cook for about 1 minute until onions are translucent.

Reduce heat to low and stir in flour until well mixed. Stir in milk and cheeses; cook until thickened, about 5 minutes, stirring occasionally to make sure it doesn’t scorch. Add corn kernels and crumbled bacon. Cook for about 10 minutes until mixture turns thick and bubbly. Transfer to 4 individual ramekins; top with toasted bread crumbs and green onions. Keep warm.

Quick Pickles

1      cucumber, thinly sliced

1      large watermelon radish, thinly sliced

1      tablespoon sugar

1      teaspoon salt

1/2      medium yellow onion, thinly sliced

1 1/2      teaspoons apple cider vinegar

2      tablespoons extra virgin olive oil

Toss cucumber and radish slices with 1/2 tablespoon sugar and 1/2 teaspoon salt; let stand 5 minutes. Toss onions with remaining 1/2 tablespoon sugar and 1/2 teaspoon salt in large bowl; let stand 5 minutes.

Rinse cucumbers and radishes under cold water and place in bowl. Pour boiling water over onion slices; stir slightly. Let stand 3 minutes. Drain and rinse onions under cold water; place in bowl with cucumber and radish slices. Toss with vinegar and olive oil. Season with salt and pepper to taste.

Serve each chop with corn ramekin and garnish with cucumber and radish pickles.

I love that Smithfield Prime Fresh Pork is a line of all-natural, premium fresh pork. It definitely proves that not all pork is created equal! I live on a farm and have tried about every kind of pork out there. Smithfield does not disappoint! It’s 20% more tender than other leading brand of pork (without adding solution).

Growing up on a farm I definitely appreciate that Smithfield Prime Fresh Pork is hand-trimmed, has superior color and marbling, and contains no artificial ingredients, growth promotants, added hormones or steroids. There are actually Smithfield farms near us and I have many friends that work at their locations. I know firsthand that they are a leading brand of pork.

You can find Smithfield Prime Fresh Pork at local retailers including Cosentino’s Price Chopper, Sun Fresh, Country Mart, Ray’s Apple Markets and Sam’s Club. You’ll find it in a wide variety of hand-trimmed cuts, including: Tenderloins, Boneless Loins, Back Ribs, St. Louis Style Spareribs, Boneless Chops, Bone-In Chops, Sirloins, Shoulder Butts and Roasts.

Did you know that Smithfield Prime Fresh Pork is made from a Smithfield Proprietary Genetic Duroc sire line, an American heritage pork breed? I actually showed Duroc hogs when I was growing up in 4-H and FFA. It is one of one favorite breeds of hogs. Heritage breeds are meatier and the meat has more marbling making it absolutely delicious.

For more information and recipe inspiration check out www.Smithfield.com/PrimeChefs. It’s the perfect way to bring chef inspired, restaurant-quality meals into your home.

#SmithfieldPrime

This is a sponsored post written by me on behalf of Smithfield.