Lingonberry-Glazed Smoked Pork Chops
This recipe sits at the intersection of smoke and brightness. Lingonberries bring a sharp, almost floral acidity that cuts through the richness of pork, while the smoker does the quiet work of rounding everything out. It’s familiar and unexpected at the same time — the kind of dish that feels rooted without feeling heavy.
These chops work best when you let them take their time. Thick cuts, steady heat, and a glaze applied gently near the end. It’s a reminder that balance usually comes from restraint, not excess.
Ingredients
- 4 thick-cut bone-in pork chops
- Salt and black pepper
- 1/2 cup lingonberry jam
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp butter
- Wood: apple or cherry
Instructions
- Season pork chops with salt and pepper.
- Smoke at 225°F for 1.5–2 hours until internal temp reaches 140°F.
- Meanwhile, combine lingonberry jam, vinegar, mustard, and butter in a small pan. Warm and stir.
- Glaze chops in final 15 minutes of cooking.
- Let rest 5 mins, serve with extra glaze on side.
Notes:
- Pairs beautifully with wild rice and pickled beets.