Smoked Porkchops With White Crab Sauce

Welcome to the Cooking Corner, today we are firing up the grill. Our friend Jeff Tracy, the Cowboy Cook, joined News On 6 to show us how to make grilled pork chops with a white crab sauce.

Fresh Sauteed Mushroom

-2 Cups. fresh mushrooms

-2 Tbsp. Butter

-1 Tsp Garlic (minced or chopped)

-Red wine

Clean mushrooms, slice through caps and stems. Melt butter in a medium skillet. Add mushrooms, Red Wine, and garlic, cover, and cook over low heat for 8 to 10 minutes, or until tender, stirring occasionally. Season with salt and pepper and serve.

Smoked Pork Chops

-2 1 ½ inch Pork Chops

-2 tsp Salt and Pepper

-4 tablespoons butter

Preheat the smoker to 235 degrees. Place seasoned pork chops on the smoker and smoke for 30 – 45 minutes. Pull the smoked pork chops when the internal temperature of the chops is 145 degrees. Place the butter in the preheated pan and then add chops, salt, and pepper. The butter will melt quickly. Spoon the melted butter on top of the grilled pork chops.

Flip and repeat spooning the butter over the top of the chops Pull the steak when the internal temp gets back to the 145 range.

White Sauce with Crab and Capers

-2 tablespoons butter

-2 tablespoons all-purpose flour

-½ teaspoon salt

-1/8 teaspoon pepper

-1 cup ½ & ½

-1/8 teaspoon garlic

-4 oz Dungeness Crab (claws are preferable)

-1 teaspoon of Capers

In a saucepan, melt butter on low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly until the mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Add crab, capers, and garlic. Spoon over asparagus (and red roasted potatoes if you wish) straight out of the saucepan.