Smoked Chops with Horseradish-Chipotle Crust and Roasted Vegetables

Name: Smoked Chops with Horseradish-Chipotle Crust and Roasted Vegetables
Total time: 4800 s
Yield: 6 servings
Ingredients: 6 boneless smoked pork chops 1/2-inch thick; 1 1/2 cups bread crumbs; 10 ounces pearl onions OR white pearl onions, cut into 2-inch pieces; 12 medium carrot halved lengthwise, cut into 2-inch pieces; 3 celery root large, peeled, cut into 2-inch pieces; 4 tablespoons oil porcini mushroom, OR olive oil; 3 tablespoons sherry wine vinegar OR white wine vinegar; 2 tablespoons fresh sage minced, divided; 2 tablespoons horseradish; 1/4 teaspoon chipotle chile minced; 1/4 cup dijon mustard

Pork

11Ingredients

┅Calories

80Minutes

Ingredients

servings:

6 boneless smoked pork chops (1/2-inch thick)
1 1/2 cups bread crumbs
10 ounces pearl onions (OR white pearl onions, cut into 2-inch pieces)
12 medium carrot (halved lengthwise, cut into 2-inch pieces)
3 celery root (large, peeled, cut into 2-inch pieces)
4 tablespoons oil (porcini mushroom, OR olive oil)
3 tablespoons sherry wine vinegar (OR white wine vinegar)
2 tablespoons fresh sage (minced, divided)
2 tablespoons horseradish
1/4 teaspoon chipotle chile (minced)
1/4 cup dijon mustard

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Directions

In a large saucepan, cover the onions, carrots and celery root with water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes; drain. Transfer vegetables to a 5-quart casserole.
Combine oil, vinegar and 1 tablespoon sage; pour over the vegetables, tossing to coat. Combine bread crumbs, horseradish, the remaining sage and chipotle chile, set aside. Spread mustard over top of pork chops. Press bread crumb mixture evenly over mustard. Place chops on top of vegetables; bake at 350 degrees F. for 45 minutes or until crust is golden brown.

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