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SMOTHERED PORK CHOPS

  • By 7019263768
  • 08 Dec, 2017

  • DIFFICULTY  4/5
  • PREP TIME  20 MINS
  • COOK TIME  30 MINS
  • SERVES  4 - 6
  • HARDWOOD  APPLE

Smother your chops for a saucy bite. Fried pork chops and smothered in scratch-made gravy and baked to wood-fired perfection for an enticingly simple dish.

INGREDIENTS

GRILLED SMOTHERED PORK CHOPS:

  • 1/2 CUP   ALL-PURPOSE FLOUR
  • 1/4 CUP   CORNMEAL
  • 2 TSP   KOSHER SALT
  • 1 1/2 TSP   GROUND PEPPER
  • 1/2 CUP   WHOLE MILK
  • 1 LARGE   YOLK
  • 1 1/2 CUPS   PEANUT OR CANOLA OIL
  • 4 BONE-IN CENTER-CUT   PORK LOIN CHOPS

GRAVY:

  • 1 1/2 CUPS   DICED YELLOW ONION
  • 4 TSP   ALL-PURPOSE FLOUR
  • 1 1/3 CUPS   CHICKEN BROTH
  • 2/3 CUP   WHOLE MILK OR HALF & HALF

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Whisk together flour, cornmeal, salt and pepper. Place mixture on a plate.

In a medium sized bowl, add milk and egg yolk. Whisk to combine.

Pour oil into a cast iron pan on the stove, and heat up oil to 375 degrees F, on a frying thermometer. Turn heat down to medium-high.

Submerge pork chops in the bowl with eggs and milk, then press it down into the plate of the flour mixture, flip and repeat on the other side. Shake any excess flour off.

Slide pork chops into the hot oil. Fry until perfectly golden brown on both sides. About 2 minutes per side.

Transfer pork chops to a cooking tray, and let it finish cooking in the grill. Chops should reach an internal temperature of 145 degrees F.

To make the gravy: Pour out all the oil from the cast iron but 1 Tbsp. Add onion to the cast iron pan and cook stirring, until translucent, but not browned, about 4 minutes. Scatter flour in the pan and cook, stirring for about 3 minutes, until the flour is distributed evenly throughout the onion and is toasted.

Add broth and milk, and whisk until smooth. Bring to a boil and simmer, stirring until the gravy has reached desired thickness, about 2 minutes. Season to taste with salt and pepper.

Remove chops from grill and arrange them on a serving platter. Smother them with the gravy and serve. Enjoy!

Reminder! We have lots of Traeger items!


Dugger Swimming Pools & Supplies, Inc. Blog

By 7019263768 16 Jan, 2018
  • DIFFICULTY  2/5
  • PREP TIME  20 MINS
  • COOK TIME  15 MINS
  • SERVES  4 - 6
  • HARDWOOD  APPLE

We've got a wood-fired take on a classic NY style pizza. Homemade dough, topped with a delicious homemade tomato sauce, finished with cheese, pepperoni and dusted with cornmeal.

INGREDIENTS

PIZZA DOUGH:

  • 4 1/2 CUPS   BREAD FLOUR, PLUS MORE FOR DUSTING
  • 1 1/2 TBSP   SUGAR
  • 2 TSP   INSTANT YEAST
  • 3 TBSP   EXTRA-VIRGIN OLIVE OIL
  • 15 OZ   LUKEWARM WATER

PIZZA SAUCE:

  • 1 (28 OZ) CAN   WHOLE PEELED TOMATOES
  • 1 TBSP   EXTRA-VIRGIN OLIVE OIL
  • 1 TBSP   UNSALTED BUTTER
  • 2 MEDIUM   CLOVES GARLIC, GRATED OR FINELY MINCED
  • 1 TSP   DRIED OREGANO
  • PINCH   RED PEPPER FLAKES
  • KOSHER SALT
  • 2 SPRIGS   FRESH BASIL WITH LEAVES ATTACHED
  • 1 MEDIUM   YELLOW ONION, PEELED AND SPLIT IN HALF
  • 1 TSP   SUGAR

PIZZA TOPPINGS:

  • 1 LB   GRATED MOZZARELLA CHEESE
  • 1 LB   SLICED PEPPERONI
  • CORN MEAL FOR DUSTING PIZZA PEEL

PREPARATION

For the Pizza Sauce: Pulse tomatoes and their juice in a food processor until pureed. Puree should not be completely smooth, and still have some chunks of tomato. Set aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2 (about 1 hour). Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

For the Pizza Dough: Combine flour, sugar, salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.

At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle, about 1/4-inch thick. Transfer to pizza peel that has been sprinkled with corn meal.

Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/2 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted (slightly browned) and crust is golden brown and puffed, 15 to 20 minutes total.

Transfer to cutting board, slice, and serve immediately. Enjoy!

By 7019263768 05 Jan, 2018
  • DIFFICULTY  2/5
  • PREP TIME  10 MINS
  • COOK TIME  30 MINS
  • SERVES  4 - 6
  • HARDWOOD  HICKORY

Massage your chicken breasts with a smattering of spices, Grill them hot and fast, and Mop them with a tangy Traeger 3 BBQ sauce concoction for perfectly tangy chicken.

INGREDIENTS

  • 4   CHICKEN BREASTS
  • 1/4 CUP   OLIVE OIL
  • 1 TSP.   GARLIC, FRESHLY PRESSED

PREPARATION

Cover Chicken Breast or Breasts in olive oil, garlic, Worcestershire sauce, Blackened Saskatchewan, and Sweet Mesquite seasoning.

In a separate bowl, combine equal parts of Traeger's Honey Bourbon BBQ Sauce, Regular BBQ Sauce, and Texas BBQ Spicy Sauce.

When ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes). Increase the temperature to 450F and allow the grill to preheat, lid closed, for 10 - 15 minutes.

Place chicken breasts on the hot grill and cook 20 to 30 minutes, depending on breast size. Five minutes before the chicken is done, splash on the 3 BBQ Sauce mixture.

Remove from grill and enjoy.

By 7019263768 21 Dec, 2017
  • DIFFICULTY  2/5
  • PREP TIME  30 MINS
  • COOK TIME  2.5 HRS
  • SERVES  6 - 8
  • HARDWOOD  MAPLE

Try this wood-fired twist on traditional Christmas ham. Bone-in ham is basted with a perfectly tangy bourbon BBQ sauce and slow-roasted over maple for sweet and savory perfection.

INGREDIENTS

  • 1 (8 LB)   COOKED BONE-IN HAM
  • 30 WHOLE   CLOVES
  • 2 CLOVES   GARLIC, MINCED
  • 1 SMALL   ONION, MINCED
  • 1/2 CUP   BOURBON WHISKEY
  • 1 CUP   BROWN SUGAR
  • 1/3 CUP   APPLE CIDER
  • 1/4 CUP   WORCHESTSHIRE SAUCE
  • 2 CUPS   KETCHUP
  • SALT & PEPPER, TO TASTE

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Score ham in diamond pattern with knife and push cloves into center of scored diamond. Place ham into a large cast iron pan, and take to Traeger.

Cook for approximately 2 hours, or until thermometer (place thermometer in the thickest part of the meat, without touching the bone) reads an internal temperature of 125 degrees F.

For the bourbon BBQ sauce: In a sauce pan, combine garlic, onion and whiskey. Bring to a simmer for 5 minutes, add all other ingredients and bring to a boil. Turn the heat down and simmer for approximately 20 minutes. Run sauce through a strainer and reserve.

When ham has reached an internal temperature of 125 degrees F, take it off the grill and baste with one-third of the bourbon BBQ sauce.

Raise grill temperature to 375 degrees F and preheat with the lid closed. Place ham back in the grill and cook until internal temperature reaches 140 degrees F (basting ham every 10 minutes).

Let ham rest for approximately 20 minutes before carving. Enjoy!

By 7019263768 08 Dec, 2017

  • DIFFICULTY  4/5
  • PREP TIME  20 MINS
  • COOK TIME  30 MINS
  • SERVES  4 - 6
  • HARDWOOD  APPLE

Smother your chops for a saucy bite. Fried pork chops and smothered in scratch-made gravy and baked to wood-fired perfection for an enticingly simple dish.

INGREDIENTS

GRILLED SMOTHERED PORK CHOPS:

  • 1/2 CUP   ALL-PURPOSE FLOUR
  • 1/4 CUP   CORNMEAL
  • 2 TSP   KOSHER SALT
  • 1 1/2 TSP   GROUND PEPPER
  • 1/2 CUP   WHOLE MILK
  • 1 LARGE   YOLK
  • 1 1/2 CUPS   PEANUT OR CANOLA OIL
  • 4 BONE-IN CENTER-CUT   PORK LOIN CHOPS

GRAVY:

  • 1 1/2 CUPS   DICED YELLOW ONION
  • 4 TSP   ALL-PURPOSE FLOUR
  • 1 1/3 CUPS   CHICKEN BROTH
  • 2/3 CUP   WHOLE MILK OR HALF & HALF

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Whisk together flour, cornmeal, salt and pepper. Place mixture on a plate.

In a medium sized bowl, add milk and egg yolk. Whisk to combine.

Pour oil into a cast iron pan on the stove, and heat up oil to 375 degrees F, on a frying thermometer. Turn heat down to medium-high.

Submerge pork chops in the bowl with eggs and milk, then press it down into the plate of the flour mixture, flip and repeat on the other side. Shake any excess flour off.

Slide pork chops into the hot oil. Fry until perfectly golden brown on both sides. About 2 minutes per side.

Transfer pork chops to a cooking tray, and let it finish cooking in the grill. Chops should reach an internal temperature of 145 degrees F.

To make the gravy: Pour out all the oil from the cast iron but 1 Tbsp. Add onion to the cast iron pan and cook stirring, until translucent, but not browned, about 4 minutes. Scatter flour in the pan and cook, stirring for about 3 minutes, until the flour is distributed evenly throughout the onion and is toasted.

Add broth and milk, and whisk until smooth. Bring to a boil and simmer, stirring until the gravy has reached desired thickness, about 2 minutes. Season to taste with salt and pepper.

Remove chops from grill and arrange them on a serving platter. Smother them with the gravy and serve. Enjoy!

Reminder! We have lots of Traeger items!


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