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.