Food

I had thick pork chops, a few slices of leftover bacon, a few slices of leftover pepper jack cheese, and Brussel sprouts.  Hmm…

I wrapped the chops with bacon and seasoned them with a little smoked sea salt and cracked green pepper.  I threw these on a pellet smoker at 225 deg. F.  Since I was cooking to temperature, not time, I waited until the internal temperature of the chops reached 110 deg. F, then added a platter with sliced Brussel sprouts.

The Brussel sprouts were slided thin, sprayed with olive oil, seasoned with salt and pepper, and topped with parmesan.  

While these were cooking, I prepared a sauce with butter, cream, and Dijon mustard to taste (with a dash or two of salt).

When the chops hit 160 deg. F internal temperature, I cranked the pellet grill to 450 deg. F.  After three minutes or so, I flipped the chops and topped them with pepper jack.  This was plated and served as shown.