Today I’m bringing you into my kitchen to prepare Smoked Pork Loin Chops with Strawberry Cream — the first time I made it it left everyone speechless, myself included! Let’s be honest: pork and strawberries isn’t the first pairing that comes to mind when you think of a pork chop.
I can tell you it works brilliantly and once you try it you won’t go back. It all started by chance: I had very few ingredients in the fridge but lots of strawberries, along with the smoked pork loin chops that were waiting for their moment.
So I improvised a quick sauce with honey and balsamic vinegar — two pantry staples for me — and added a few fresh mint leaves for that refreshing touch that makes all the difference.
The result? A dish with an enveloping aroma, that sweet-tart-smoky contrast that makes every bite different from the last.
If you’re looking for something different or just want to treat yourself after a busy day, this recipe is for you. Simple, quick, and with a restaurant-quality result.
Let’s get cooking and let me know if you try it.
Anna Giovannini – lappetitovienmangiando
If you love strawberries like I do, you can’t miss these upcoming recipes:
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 14 oz smoked pork loin chops (2 slices) — about 0.88 lb
- 7 oz strawberries, hulled (about 1 1/3 cups)
- 3 tbsp honey (adjust to taste)
- 3 tbsp balsamic vinegar (adjust to taste)
Tools
- 1 Pan non-stick
Preparation
After removing the stems from the strawberries, I place them in a bowl of water so any dirt softens. Then I rinse them under running water, drain and pat them dry. With a sharp knife I cut them into pieces and put them directly into a non-stick pan, where I immediately add the honey and balsamic vinegar.
At this point I have the smoked loin chops within reach, taken out of the fridge at least an hour before cooking (their thickness should not exceed 3/4 inch). I mix all the ingredients well and cook over high heat until I obtain a sort of syrup, but not too thick. I remove the strawberries and place them in a small bowl.
I dip the chops into the sauce, turning them at least two or three times and, since the cooking is brief, I baste them continuously. In less than ten minutes I arrange them on a serving plate.
I serve my Smoked Pork Loin Chops with Strawberry Cream immediately, but not before decorating them with fresh mint leaves.
Tips, Variations and Storage
The dish keeps in the refrigerator for at least two days in an airtight container. It can be reheated in the microwave.
If desired, you can sprinkle with freshly ground black pepper.
If you don’t like strawberries, you can make the same recipe using other red berries, such as mixed berries.
FAQ (Questions and Answers)
Can I use a regular chop instead of a smoked one?
Yes, absolutely! The smoked version gives the recipe that extra aroma that I love.
Are frozen strawberries okay for the sauce?
Certainly, they work very well, especially out of season. It is not necessary to thaw them first, since you can put them directly into the pan with the other ingredients and just cook them a few minutes longer.
Can I cook them on the grill?
Yes, but the result will be different because the meat will pick up less of the smoky-sweet flavor from the sauce. Simply sprinkle it with the creamy strawberry sauce afterward.
